Storology 101

It has been brought to the Chef’s attention that some of y’all might like a few words on care and storage of produce and herbs and such; here goes…

Ok, first and foremost, as you should know, your veggies from The Neighborhood and King’s gardens comes to you without pesticides or herbicides on them; that said, all you really need to do upon receiving them is a quick rinse and inspection for bugs and dirt. The best way to wash veggies is The Restaurant Way; fill a sink with cool water and dunk stuff while agitating gently; this allows dirt and such to fall to the bottom, leaving your goodies nice and clean. Lift your bounty out of the water and dry gently on cloth or paper towels.

Most nice, fresh veggies really don’t care for the fridge, truth be told: Hardier stuff and the most delicate will do fine there; carrots, celery, lettuce and such, but onions and tomatoes and potatoes don’t really like it there and will suffer in relatively short order. It is always best policy, when getting beautiful fresh produce like you are, to use as much as possible right away, and properly store or preserve anything left over. With produce, we’re generally talking about drying and canning as best storage process; if you’re gonna get great stuff, why not make it available all year ’round, right? Face it, our not-too-distant ancestors spent a lot of time canning and preserving, and we’d all do well to learn from that. If you’re getting this wonderful stuff, you obviously enjoy great food, so if you don’t have the ability to can and dry properly, get it and use it; you’ll thank yourself profusely come January or so…

Herbs will store best if left dry, so don’t wash those until you’re ready to use them. Most herbs will do well in about 40 to 45 degrees; if you are blessed with a cool cellar or basement, take advantage of that; if not, and your fridge has a decent crisper, then store your herbs in a clean container, (We use glass, to avoid excess plastic and for taste). Herbs stored thus should be fine for about a week or so; any longer than that and taste and appearance are gonna suffer!

At all cost, avoid cold spots in your fridge if you store this way! Some of our fave herbs, such as basil, (And lemon verbena), don’t like cold at all and will turn black below 40 degrees! The hardier varieties, like parsley, sage, rosemary and thyme, (Hey, there might just be a song there…), will do fine for a couple weeks, but again, the more delicate ones will definitely not do so well.

Herbs kept dry don’t really need to vent, and will do great in airtight conditions; if yours are wet, then the special veggie bags or containers with air valves will do best. I know some folks like the wrap-it-in-wet-paper-towel concept, but truth be told, it will rob flavor and invite spoilage. Since Monica and I are blessed with fresh herbs out back almost year ‘round, we do use the stand ‘em up in a glass container of water method, and you can too, but only if you’re sure you’re gonna use those guys within two or three days; much more than that and things will get funky, even if you change the water.

Of course for long-term, (AKA over winter) storage, nothing beats drying of herbs and even your favorite produce. Home driers are cheap and do a decent job, and will allow you to enjoy your favorites right through the Dark Ages. As a for instance, we use some of our chiles that are coming ripe now, and dry some for later – The drying process makes your house smell great too! Store dried herbs in air tight glass containers for best results and do not chill or freeze; they’ll be happier at room temp in a nice clean jar. Try drying onions, cilantro, and tomatoes as well as peppers and chiles; they’re a real treat later on! All your herbs can be dried easily; field strip your stuff down the to the form you want for use, (i.e., remove Rosemary, Thyme, Sage, Cilantro or Mint leaves from stems, check them for bugs and dirt, and then go ahead and dry ‘em up.

Nothing in the world beats fresh herbs for great cooking, but in the dead of winter, believe you me; the difference between herbs you’ve chosen and preserved yourself and the crap that comes on a grocery store shelf is night and day – You’ll be super happy with the results, and you’ll get that nice little flash of memory back to the summer days when you made it all happen, too!

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0 thoughts on “Storology 101”

  1. >Eben,This is John from King Gardens. Thanks for storology 101–good info for folks who are used to veggies lasting like Twinkies because of preservative sprays. Now that you've established yourself as an authority, any suggestions on what to do with the wheel borrow load of cucumbers I just picked?? Would send you a picture if I could figure out how to attach it. Some of them are destined for our CSA dinner tomorrow night. Our subscribers will get a full array of veggies, plus pesto cheese cake, Christy's bread, and possible a beverage or two. Will definitely schedule around your availability next year! Thanks much for doing this blog! John

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