Some people prefer to pre-wash everything immediately, then store. Initially, this is more work but it saves time later in the week. The most important thing to remember is that the items must be fairly dry before packaging (damp is okay).
1. Remove the green ties and rinse in a large bowl of cool water until clean, changing the water as necessary.
2. After rinsing, spin dry. Then lay everything out on a table containing several layers of terry cloth towels. They can sit for a few hours depending on the weather. But you don’t want them to wilt.
3. After that, shake off any remaining water by gently tapping each item on the towels.
4. For storage, use an airtight container and refrigerate. Types of packaging can include tupperware containers or plastic bags. I use the Evert green bags which come in several different sizes. After use, I rinse out each bag and tack them to the fridge with magnets until dry. I have re-used the same bags for almost two years now. If a bag needs more than just a water rinse, spray with a vinegar water solution and let sit for a few minutes, rinse well and hang to dry.
5. If pressed for time, skip the pre-wash but I remove any green ties so that the item will pack loosely into it’s storage container or bag. When ready to use, rinse well in a bowl of water until clean, changing the water as necessary. Spin dry.
*The most important thing to remember about root crops is to immediately cut off the tops about 1″ or less from the root if they are still attached. If stored with the tops on, the roots will lose their crispness and flavor. You can store the tops separately and use in salads or a braising mix.
1. Remove tops, rinse in fresh water, pat dry, and set on towels until mostly dry. Store in an airtight container or bag.
Strawberries , Blueberries, Blackberries
*Do Not Pre-Wash
As soon as you get home, sort through the berries and separate the super ripe from the firmer ones. Use the ripe ones that day or store single layer in an airtight container lined with paper or cloth towels and refrigerate. Use them asap. Store the firmer berries in the same way and use within 2-3 days at most. You can rinse and pat dry prior to using.
Avocados – ripen them inside a paper bag in a warm location. Rinse and dry before cutting. Reed avocados are hard shelled. Test for ripeness by gently pressing the stem end (button end) and then the opposite end. If both give slightly, they are ready. Refrigerate any ripe avocados immediately and use within 2-3 days.
Apples – store immediately in a crisper drawer with no bag or container. Do not leave apples out on a counter as they need to be in cold storage at all times, otherwise they will get mushy. Do not store with onions. Rinse and pat dry prior to using.
Citrus – store in crisper drawer. Rinse and pat dry before using. The citrus in your CSA boxes are picked tree ripened so do not leave them out on the counter. If you don’t like cold fruit, you can remove them from fridge a few hours before using.
Grapes – keep stored in the clam shell but use within 2-3 days. Rinse and pat dry prior to using.
Melons – refrigerate, rinse and pat dry before using. Once cut, use within 1-2 days. If you like your cantaloupe melons soft-ripe, leave them out on a counter for a few days until very fragrant. If they arrive super ripe, refrigerate immediately.
Guavas – Refrigerate, rinse and pat dry before using. These will keep well for several days.
For more information, do a search of tips on our website under individual items name; Celery Tips for example. These pages will contain lots more information.