*Turnips (or Radishes)- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Green Garlic- Will keep 5-7 days in the refrigerator. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or stick the green garlic in a tall glass with some water in the bottom.
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.
*Peas- You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag.
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 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.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days. (or Oranges)
Bok Choy (or Chard)- 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!
Mizuna (or Arugula)- Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.