What’s in this week’s mystery box?
This week’s box features:
(Week of September 14th)
- Dry Farmed Early girl Tomatoes
- Hass Avocados
- Sugarsnax Carrots
- Gold Chard
- Cured Onions (Red and/or Yellow)
- Napolitano Squash
- Cherry Tomatoes
- Oaxacan Peppers
**Disclaimer to the vegetable list**: This list is approximate. When we run short of an item, we substitute with something else similar. Andy will make sure it will be a good value. In the meantime, we appreciate your patience and a sense of adventure with these boxes. Enjoy!
Tomatoes of any kind: Keep on counter until you use them. Don’t put them in the fridge! It makes them mushy and less tasty.
Scallions, Arugula, & Chard: Remove ties and store loosely in bags in the fridge.
Hass Avocados: Avocados are picked hard and only ripen off the tree. Store them on your counter until they are ready to eat. Only refrigerate once they are soft enough to eat. A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. If you have used a portion of a ripe avocado, it is best to store the remainder in the refrigerator. Store in a plastic bag, wrap with plastic wrap, or place on a plate and cover with plastic wrap.
Carrots: Separate roots from greens and compost greens. Carrots stay crisp longer without their greens attached. Store carrots in a bag in the fridge.
Lettuce & Peppers: Store these in bags in the fridge. These peppers are mildly to moderately spicy, depending on your tolerance. If in doubt, remove seeds and ribs to reduce potential spicy heat.
Cured Onions: Keep them in a cool dark place, in a paper bag, or in a bowl, but out of sunlight. If you keep dried onions in the fridge they will think it’s a dark cold winter and they’ll start to sprout sooner thinking their spring is just around the corner.
Squash: store in a cool, dry place: nearly anywhere in your kitchen or pantry should work. If the winter squash doesn’t have nicks/fresh gashes it should last for months.