Carrboro farmers market offers winter veggies
Sarah Blacklin of the Carrboro farmers market says the market will be open on Saturday, 9 a.m. to noon.Blacklin says the winter Market is a great time to load up on your hearty winter foods like cooking greens, sweet potatoes, beets, carrots, turnips, salad greens, etc. Many of you know how to cook with these items, but how many of you know how to properly store these vegetables once you get them home? Luckily, since our products at the Market are so fresh, even improper storage will keep your veggies lasting longer than what you can get at the supermarket. However, here are a few quick tips to making the most out of your winter Market veggies:
For most root vegetables like beets, carrots, radishes, turnips: Remove the greens if they are already attached and leave about a 1 inch stem. Store the root veggies with their short stems unwashed in a closed plastic bag in your fridge crisper drawer. If you are using the greens, store them unwashed in a separate closed plastic bag.
Salad greens: Store unwashed lettuce/salad greens in a plastic bag in the fridge. For washed salad, make sure they are spun dry and store them in a kitchen towel or paper towel inside a plastic bag and place in a crisper drawer. Wet salad spoils quickly so you want to absorb extra moisture.
Cooking greens: kale, collards, chard, spinach: Keep dry, unwashed greens in sealed plastic bag. Heartier greens will last a few weeks, but tender greens like spinach should be eaten within a week.
Onions: storage onions should be kept in a cool, dark, dry place much like you would do with potatoes. Green onions and uncured onions should be stored unwashed and loosely wrapped in a plastic bag in the fridge. For longer green onion storage, cut off the majority of the green onion tips since that will wilt before the bulb.
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