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Food Storage Tips for Holy Basil Farm Customers

The Farmers Market Cookbook by Julia Shanks and Brett Grohsgal is a great resource for food storage. The information below is adapted from that book.


Basil

Shelf life: 2-5 days. Cut stems and in a vase with water on counter-top is best, or in the warmest part of the refrigerator. Excessive cold blackens the leaves.

Long-term: Wash and dry leaves. Puree in food processor with 1 tbsp olive oil for every 1 cup of leaves. Spoon into ice cube trays, and freeze. After freezing, the basil cubes can be transferred to a ziplock bag.


Fava Beans

Shelf life: 7-10 days. Refrigerate loose and dry.


Beets

Shelf life: roots: 5 weeks; greens: 5 days. Separate the greens from the roots. Refrigerate. Wash before cooking.


Broccoli

Shelf life: 1-2 weeks. Store in the coldest part of the refrigerator with a damp cloth on top to keep crisp.


Brussels Sprouts

Shelf-life: 3-4 weeks. Coldest part of refrigerator.


Cabbage

Shelf life: 4 months. Store in any area of the refrigerator.


Carrots:

Shelf life: 3 months. For long term storage, remove tops. Store dry, in a bag, in the coldest part of the refrigerator to keep them crisp. Out of the bag, they will limp. Wet carrots will sprout or rot.


Cilantro:

Shelf life: 3-14 days. Rinse, drain, and refrigerate in a tupperware or plastic bag. Place a damp towel underneath to regulate moisture.


Collard greens

Shelf-life: 3-14 days. Rinse, dry, and store in a lidded tupperware or plastic bag with a towel underneath the collards.


Cucumber:

Shelf life: 3-10 days. Refrigerate.

Long-term: Prepare cucumbers for pickling


Dill

Shelf-life: 3-14 days.

Rinse, drain, and refrigerate in a tupperware or plastic bag. Place a damp towel underneath dill to regulate moisture.


Eggplant

Shelf-life: 7-10 days upon refrigeration. Leave eggplant on the counter-top until it is ripe (soft and a little wrinkly). When ripe, place in the refrigerator.


Green beans

Shelf-life: 3-10 days. Refrigerate loose and dry.


Fennel (bulbs)

Shelf-life: 1-3 weeks. Coldest part of refrigerator. Leaves like to be dry in a bag. Stems like to be loose in a bag.


Kale

Shelf-life: 3-14 days. Rinse, dry, and store in a lidded tupperware or plastic bag with a towel underneath the kale.


Leeks

Shelf-life: 5-30 days. Store in a plastic bag in the coldest part of the refrigerator; loose and dry.


Lettuce

Shelf-life: 3-7 days. Rinse, dry, and store in a lidded tupperware or plastic bag with a damp towel under the lettuce.


Melons (Cantaloupe)

Shelf-life: Up to 2 weeks after ripe in refrigerator. On counter until ripe. Refrigerating will slow or stop ripening.


Melons (Watermelon)

Shelf-life: 3-5 weeks. Watermelon will not continue to ripen after harvest. Refrigerate.


Mint

Shelf-life: 2-5 days. The best way to store is to use immediately and enjoy in your dish or drink. Or, cut the stems and store in a vase on the counter-top. Excessive cold blackens the leaves.

Long-term storage: Dry.


Mustard greens

Shelf-life: 3-10 days. Rinse, dry, and store in a lidded tupperware or plastic bag with a damp towel under the mustards.


Onions (dry skin)

Shelf-life: 2-20 weeks. A dark, cool place like the pantry or basement.


Onions, green

Shelf-life: 3-14 days. Refrigerate.


Oregano

Shelf-life: 2-5 days. Oregano dislikes water, so do not wash. Store loose in a bag in the warmest part of the refrigerator. Best if used quickly.


Parsley

Shelf-life: 3-14 days. Rinse, drained, and refrigerate in a lidded tupperware or plastic bag with a damp towel underneath the parsley.


Peas

Shelf-life: 3-14 days. Coldest part of the refrigerator.


Peppers

Shelf-life: 1-5 weeks. Refrigerate loose and dry.


Pumpkins

Shelf-life: 3-8 weeks. Store in a pantry or basement. Pumpkins hate refrigeration.


Radish

Shelf-life: 1-5 weeks. Rinse, drain, and store in a lidded tupperware or plastic bag with a damp towel underneath the radishes.


Rosemary

Shelf-life: 1-2 weeks. Do not wash. Store loose and dry in a bag in the warmest part of the refrigerator.


Rutabaga

Shelf-life: 2-7 weeks. Store loose and dry in any part of the refrigerator.


Summer squash

Shelf-life: 3-10 days. Refrigerate.


Tomatillos

Shelf-life: 10-14 days in refrigeration. Keep on the counter-top until ripe (softening and yellow fruit), then refrigerate.


Tomatoes

Shelf-life: up to 10 days in refrigerator. Store loose on counter until ripe. Best if used before refrigeration as refrigeration changes flavor and texture. Use or refrigerate within 24 hours once fully ripe.


Tomatoes (cherry)

Shelf-life: 7-10 days. Allow to ripen in an open container on counter-top. Eat within 12 hours or refrigerate.


Turnips

Shelf-life: 2-7 weeks. Remove greens for longer storage. Loose and dry in any part of the refrigerator.


Winter squash

Shelf-life: 1-6 months. Store loose and dry in a cool, dark place . Winter squashes hate refrigeration.


Zucchini

Shelf-life: 3-10 days. Refrigerate.

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SKAGIT VALLEY, WA