- Thoroughly wash the herbs and allow to dry. If they are an herb where you just use the leaf (like rosemary or oregano), then trim the leaves off the stems. For parsley, cilantro, dill, etc I leave the stems intact and just cut off the ends near the base.
- If just using the leaves, throw them as is into the Ziploc bag. If using the whole herb, roughly chop them (I simply lay on cutting board and just cut into 1-2 inch pieces) and put them in the bag. Squish all the air out and label using Sharpie marker. Place in freezer . . . voila!
- When ready to use, simply break off/take out the amount you need and chop as needed. LOVE having fresh herbs all year! Also, if I need to buy herbs from the grocery store, I use this method to preserve whatever I didn't use right away.
Hot Refreshments & Fall Snacks
Camp Fire for all from 6:00pm till 7:00pm
This is a free event open to the community.
If you are planning on joining us please RSVP by signing up at the distribution table or email Taryn at email@example.com
- Arugula - storage: same as lettuce
Eating: has a tangy flavor with tender leaves - has a nick name "rocket salad" - same health benefits as broccoli, kale, and Brussels sprouts.
Cooking: can be put into a salad with balsamic vinaigrette with cut lettuce and Asian greens add your favorite nut and possibly dried cranberries and goat cheese. Could also be sauteed with garlic and onions or added to soups.
- Collards - storage: same as lettuce
- Hakueri Turnip - sweet and mild, we like to call these dessert turnips.
storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.
Raw: They make a great snack sliced thinly and served with salt and are a great addition to a salad.
Cooked: they can be roasted, steamed, added to soups or stews.
Greens turnip tops: are delicious and can be cooked with other greens.
- Bok Choi- storage: keep in refrigerator wrapped in plastic bag or damp towel.
Cooking: use in stir-fry, add greens to any cooked greens recipe, or steam. When cooking, you will want to separate the thick white stem from the leafy part of the vegetable. Whether you are steaming or stir-frying, add the stem earlier so it has more time to cook, and the greens later as they will cook faster. If you are cooking baby bok choy, you can skip this step.
- Lettuce - storage: if in a plastic bag make sure you poke holes throughout the bag and keep in the hydrator drawer of your refrigerator. Or invest in a Produce Keeper that can be found on Amazon, they work very well.
- Asian Greens - storage: same as lettuce.
Eating: Asian Greens have a mustard flavor to them which gives them a little kick. If steaming them it might be best to mix with lettuce which has a mild flavor.
Cooking: Asian Greens are good steamed or sauteed with garlic, onions, herbs as a side dish. Could also be added to soups that have lentils and potatoes in the mixture.
- Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.
Need: 1 pint size canning jar with lid, cheese cloth, rubber bands
Directions: put garlic, dill, peppercorns, and pepper flakes in canning jar. Slice radishes into 1/4inch rounds. Make jar 2/3 full. In separate bowl make Brine by combining salt and water and stirring until salt is dissolved. Pour brine in jar until radishes are covered. Leave space at top. Place weight in mouth of jar to hold radishes down so they're submerged. Cover with cheese cloth, secure with rubber bands. Check radishes daily. If brine evaporates and exposes radishes add more brine. Radishes will be lightly pickeled in 24hrs and will become more sour the longer they ferment. When taste is desired, cover and refrigerate to slow fermentation. Recommendation: refrigerate radishes after about 7-10 days of fermentation.
- Potatoes - storage: keep potatoes in refrigerator or in a cool dark area of your home. Potatoes have always lasted a very long time for me in my refrigerator.
- Pawpaws - storage: should be put in refrigerator to last longer. If really soft it should be eaten in 2-3 days. If hard wait until it is soft and has dark brown colors on the skin.
How to eat: cut the pawpaw in half, scoop in the inside fruit out with spoon, do not eat skin or seeds. Can be eaten raw. Has a mango/banana flavor. Throw your seeds outside once you are done because pawpaws are native to PA.
- Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.
Don't forget to RSVP for Fall Harvest Evening next Friday,