Its week 7 of the box program and the pea flowers are quickly turning into pea pods, our tomatoes are (exponentially) ripening, and summer squashes are reaching their peak production.
A few people have asked us how to store vegetables so as to maintain maximum freshness. We are no expert on the matter (we typically pick and eat our veggies in a 24 hour window) but we did do a bit of online research and found a piece on How to Store Vegetables & Fruits Without Plastic we thought some of you might be interested in.
We have added a Roasted Beets with Chiles, Ginger, Yogurt and Indian Spices recipe as well as the following recipes for zucchini and summer squash:
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