Onions, Spring- Spring onions are onions harvested at the immature stage, when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.
Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
*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.
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.
Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.
*Carrots from Terra Firma- Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
*Mandarins from Gold Oak Partnership- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.