*Tangelo- A tangelo is identifiable by its knob-like formation on its stem end and their deep orange color. It will keep a few days at room temperature but, for longer storage, the fruits should be refrigerated. We hope you enjoy their delicious tart-sweet flavor.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
*Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth
*Mustard Greens- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.
*Spring Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
*Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.