Basil Basil Recipes STORAGE Basil can be kept in water outside of refrigeration or in a plastic bag in the fridge. If the basil is wet, the cold of the refrigerator can turn the basil leaves black. So ensure it is dry before refrigerating it. Wrapping it in paper towels before putting it into plastic in the fridge helps too.

Beetroot Beetroot Recipes Both the beet root and the greens are edible.  Beetroot can be roasted, boiled, or grated raw in salad, and the tops can be cooked like silverbeet or spinach.  Nutritionally speaking, beetroot is an exceptional sources of essential vitamins and minerals. They are rich in calcium, iron, magnesium, potassium, vitamin C, thiamin, riboflavin, vitamin A and vitamin K. Beetroot stores most of these nutrients in their leaves. STORAGE Keep beetroot refrigerated (0-3°C). The stems and leaves can be removed and they do not need to be in a plastic bag.

Bok Choi Bok Choi Recipes Bok Choi is a Chinese leaf vegetable commonly used in Asian cuisine. The vegetable is related to the Western cabbage and is of the same species as the common turnip. Both the stalk and the leaves can be eaten raw, or cooked. Bok Choy rates higher on the ANDI (Aggregate Nutrient Density Index) then broccoli!! STORAGE Keep bok choy refrigerated (0-3°C), storing in a plastic bag.

Broccoli Broccoli Recipes Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). STORAGE Store broccoli in a bag in the high-humidity vegetable draw of your refrigerator for up to three days.

Cabbage Cabbage Recipes We grow several types of cabbage, include red, green, and savoy.  Cabbage is part of the cruciferae family of vegetables along with kale, broccoli and Brussels sprouts. STORAGE Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last a few weeks. Savoy cabbages do not last quite as long.

Capsicum Capsicum Recipes Capsicum are plump, bell-shaped vegetables featuring either three or four lobes. They usually range in size from 2 to 5 inches in diameter, and 2 to 6 inches in length. Inside the thick flesh is an inner cavity with edible bitter seeds and a white spongy core. STORAGE Capsicum like cool not cold temperatures, ideally about 7-10°C with good humidity. Capsicums are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put capsicums in plastic bags and they will keep up to five days in the refrigerator. Green capsicum will keep slightly longer than the other, more ripe, varieties. All capsicums begin green or purple and then turn to red, orange and yellow as they mature.

Carrots Carrot Recipes The carrot is a hardy, cool-season biennial that is grown for the thickened root it produces in its first growing season. Although carrots can endure summer heat in many areas, they grow best when planted in early spring and midsummer for autumn harvest. They are rich in carotene (the source of vitamin A) and high in fibre and sugar content. STORAGE Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.

Cauliflower Cauliflower Recipes Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. Cauliflower has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk. STORAGE Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.

Celery Celery Recipes Celery is a vegetable in the plant family Apiaceae. The benefits of celery include but are not limited to- an excellent source of antioxidants and beneficial enzymes, full of vitamins and minerals such as vitamin K, vitamin C, potassium, folate and vitamin B6, and a great source of dietary fibre.. STORAGE Our celery stalks fare best when they are cleaned and wrapped in dry paper towels, and stored under refrigeration either a plastic bag or a perforated plastic bag. This keeps celery crisp for up to four weeks.

Coriander Coriander Recipes Coriander is one of the popular Mediterranean herb which commonly recognized as leaf-coriander in Asia. It is widely employed in savory dishes in almost all parts of the world. The herb carries many notable plant derived chemical compounds that are known to have disease preventing and health-promoting properties.  STORAGE To avoid almost instant wilting,   wrap coriander in a paper towel or chux and store it in the vegetable drawer. It will last for over a week.

Cucumbers Cucumber Recipes Cucumbers are scientifically known as Cucumis sativus and belong to the same family as watermelon, zucchini, pumpkin, and other types of squash. STORAGE Store in a plastic bag and place in the refrigerator at a temperature between 7-10°C for up to a week.

Eggplant Eggplant Recipes Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, capsicum and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. STORAGE Does not like severe cold, so the front part of the refrigerator where the temperature is around 8-12°C is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.

Fennel Fennel Recipes STORAGE Similar to carrots, if you're storing fennel in the fridge, you'll want to separate the stalks from the bulb and store the two parts separately in plastic bags.

Garlic Garlic Recipes Garlic is arranged in a head, called the "bulb," averaging about 2 inches in height and diameter consisting of numerous small separate cloves. Both the cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white or pinkish. STORAGE Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.

Green Beans Green Bean Recipes Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh. Although green beans vary in size they average about four inches in length. STORAGE Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.

Kale Kale Recipes Kale is considered one of the oldest forms of cabbage, and native to the eastern Mediterranean, researchers believe it may have been grown as a food crop as early as 2000 B. C. Preparation First off, you must be sure to remove the tough stem.  To do so, run your knife down either side of the center stem, pull to remove, and discard.  Then, coarsely chop the leaves into ribbons or pieces. Secondly, be sure to cook your kale until tender, but not overcooked.  This can take a little bit of getting used to, because kale takes a lot longer to cook than most greens. When it's tender and turns a bright green, it's usually done. STORAGE Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months.

Leeks Leek Recipes Leeks are related to onions, shallots and scallions to which they bear a resemblance. They look like large scallions having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. STORAGE Keep leeks refrigerated (0-3°C). When preparing, trim white part, discard greens.

Lettuce Lettuce Recipes Lettuce is most often eaten raw as salad. STORAGE Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable drawer. We have also been washing and spinning the leaves and storing them in a plastic container.  They have been lasting for two weeks!!

Melons We grow several varieties of melons, including musk melons, cantaloupe melons, and watermelons. STORAGE Can be kept on the counter until ripe, then immediately refrigerated until ready to eat! Our melons are usually ripe right off the vine, so you can put them straight in the fridge when you get them home.

Onions Onion Recipes The word onion comes from the Latin word unio for "single," or "one," because the onion plant produces a single bulb, unlike its cousin, the garlic, that produces many small bulbs. The name also describes the union (also from unio) of the many separate, concentrically arranged layers of the onion. We grow several different varieties of onions. STORAGE Store in a cool, dry, well ventilated place, in single layers. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.

Parsley Parsley Recipes STORAGE Store in a plastic bag in the fridge.  Should last up to a week.

Parsnip   Parsnip Recipes The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most of them and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. STORAGE Keep refrigerated (0-3°C), storing in a perforated plastic bag to retain moisture.

Peas - Sugar Snap  Pea Recipes Sugar Snap Peas, also known as mange tout, meaning to 'eat everything' in French, are an early summer favorite. Unlike many other varieties of pea, you can eat the peas and the pod, but the tough stem must be removed. To remove the stem on the pea, snap off the top and remove the attached string that pulls off down the side of the pea. STORAGE Keep snap peas refrigerated (0-3°C), in a perforated plastic bag.

Potatoes Potato Recipes The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. STORAGE Potatoes like cool (7-10°C) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in hessian, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.

Pumpkin Pumpkin Recipes Pumpkin, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all have hard protective skins that are difficult to pierce that gives them a long storage life of up to six months and a hollow inner seed containing cavity. We grow Butternut, Queensland Blue, Jap and various Heirloom Varieties. STORAGE Pumpkin should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will last months.

Radishes Radish Recipes This root vegetable is a relative of the turnip and horseradish.  The elongated pink and white roots are usually eaten raw as an appetizer or in salads, and the leaves are usually not edible. STORAGE Our radishes come with the greens still intact, so we recommend that you separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the vegetable draw of the refrigerator.

Rocket Rocket Recipes Rocket is a spicy green in the brassica family.  It is wonderful as a salad green, cooked into pasta, made into a pesto, on pizza...STORAGE Rocket is best washed, spun and stored in a plastic container the day it arrives.  If it is just put into the fridge, it will wilt quickly. 

Rhubarb   Rhubarb Recipes Rhubarb is a very old plant, dating back to 2700 BC in China where it was cultivated for medicinal uses. STORAGE Rhubarb will keep up to a week when stored in a plastic bag in the fridge.

Spinach Spinach Recipes We harvest our spinach either as baby size (packed in bags) or when slightly larger in bunches. The smaller the leaves, the more tender, and better for eating raw in salads. STORAGE When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. Cold, moist surroundings, as low as 0°C and about 95% humidity are the best for storing spinach. If there is a surplus of spinach, you can lightly blanch it, squeeze out excess water and store in the freezer for later use.

Tomatillos  Tomatillo Recipes Tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper bag and keep in the coolest section of your refrigerator.
The easiest method is to remove the papery husks, clean and pop into freezer-weight zip lock bags. When you want to use them remove as many as you like and thaw. The tomatillos can also be cleaned, sliced and frozen as well but because you are exposing more surface to the air there will be more vitamin loss as well as potential flavor loss.

Tomatoes  Tomato Recipes Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in color. Although tomatoes are fruits in a botanical sense, they don't have the dessert quality sweetness of other fruits. Instead they have a subtle sweetness that is complemented by a slightly bitter and acidic taste. Cooking tempers the acid and bitter qualities in tomatoes and brings out their warm, rich, sweetness. We grow a wide variety of tomatoes. STORAGE Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.

Zucchini Zucchini Recipes Zucchini are harvested when immature (while the rind is still tender and edible). STORAGE Zucchini should be kept cool but not cold, about 7-10°C with good humidity.