Seasonal Cooking and Produce Storage Tips

Seasonal Cooking

My refrigerator contents are replenished each week from my Community Supported Agriculture farm share, from ingredients sourced from regional farms and from locally produced artisan products. Seasonal cooking sources sustainable food from your community, eliminates environmental shipping damages and supports our farmers and artisan producers by keeping your money local.

Produce Storage Tips

I use Ball glass jars, glass vases and baskets for produce storage. I enjoy seeing the endless daily inspiration of seasonal produce on display in my refrigerator for spontaneous healthy cooking. 

It is possible to store your farm fresh produce without plastic for weeks on end. Some of my favorite produce storage tips are to trim herbs and store them individually in Ball glass storage jars with a little water and they will last for two-three weeks. Simply change the water a few times per week and store the jars in the side door of your refrigerator.

Store seasonal greens upright in 32 ounce Ball wide mouth glass storage jars with a sprouting lid. Do not pack the jar and shake the jar every few days to have your greens last up to two weeks in your refrigerator.

Trim the stems of kale, poc choi, chard and other stemmed greens and store in an open glass vases with a little water and they will be perky for two-three weeks in the refrigerator (remember to change the water a few times per week). Store nut butters, nut flours, raw nuts and raw seeds in the refrigerator or freezer in Ball glass jars with sealed lids for months of freshness.  

What's In My Refrigerator

Cooking with what is on hand paired with striving to create new farm-to-table recipes each week leads to creative recipes as well as reaping the benefits of good health through nutrition from eating fresh, unprocessed, seasonal and sustainable produce.