how to store your csa box:

Produce is in alphabetical order:

Ancho Chile- Avoid direct contact while handling chiles as they contain oils that can burn your eyes. Wrap in a towel and store in a paper bag in your crisper. Keeps 1 - 2 weeks.

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.  

Apriums- Apriums are an apricot-plum fruit hybrid. They continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate apriums as necessary to prevent spoiling. Will last up to a week.

Apricot- Set the bag out at room temperature, away from direct sunlight or heat. For the best tasting apricots, eat or use them within 2-3 days.

Artichokes- Bag and place in the crisper to keep these fresh for 7+ days. 

Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

Beets- Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.

Bell Peppers- Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Keeps 1-2 weeks.

Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks. 

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

Carrots- Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

Celery- Store in your crisper. Lasts about one week. 

Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.

Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week. 

Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.

Corn- Corn is best eaten the same day it's delivered. Store unhusked corn in the refrigerator. For best flavor, use it within two days.  

Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

Daikon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

Dandelion- Rinse well, wrap in a damp paper towel and place in a plastic bag and refrigerate. If the towel is kept moist, greens can last up to one week.

Dill- Keeps well in your fridge. Should last up to 7 days. For best results put stems in a jar with clean water as a vase and cover with a plastic bag to keep protected culture.

Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

Endive- Wrap in a paper towel and place in a plastic bag. Refrigerate for up to one week. 

Fava Beans- Store favas in the refrigerator in a tightly sealed container. They'll last about a week.

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

Grapefruit- Grapefruits can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week. 

Green Beans- Green Beans like humidity but not wetness. Store with a damp cloth draped over an open container or a lid placed loosely on the container. Use within a week.

Green Garlic- Will keep 5-7 days in the refrigerator. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or stick the green garlic in a tall glass with some water in the bottom. 

Green Onions- Place in a jar filled with an inch or two of water. Stand onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, they stay crisp for about a week.

Green Tomatoes- These can be stored in the fridge and will last up to two weeks. 

Jalapenos- If using within a few days, they can be left out at room temperature. Stored in the crisper, they will last up to a week. Do not wash until ready to use. 

Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

Kohlrabi- Cut off the leafy stalks (you can use the leaves as you would kale or collard greens, use them with a few days) and scrub kohlrabi bulbs clean, wrap loosely, and refrigerate until ready to use. Fresh kohlrabi will last up to several weeks in the fridge. 

Komatsuna- Wrap komatsuna loosely in a paper towel and store in a plastic bag for up to 7 days in the refrigerator.

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

Lemon Balm- Trim the ends and place in a glass with some water. Leave at room temp and change the water whenever it gets cloudy. It should keep for about 4 days.

Lemon Verbena- Hang in a cool and dark place. As it dries it will keep longer. Keep 1-2 weeks

Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

Lemons (Twin Girls)- These lemons may have a sticker on them as they are sold in markets and stores in the area. Sometimes our order is placed after they're individually labeled. They're organically grown in Fresno, CA by Twin Girls Farm.  Leave at room temperature until you're ready to eat them.

Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week. 

Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

Melons- Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.

Mint- Trim the ends and place mint in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

Mizuna- Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

Mustard Greens- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.

Nectarines- Store  at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe stone fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated. 

Nettle- Store in a bag in the crisper - keeps for about 3 days.

New Potatoes- Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

Onions, Spring- Spring onions are onions harvested at the immature stage, when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.

Oranges- Keep in a dish on your counter or table. Lasts one week.

Oranges, Navel- These juicy, freshly picked oranges can be left out on the counter for a few days, but last up to two weeks if refrigerated.

Oranges, Valencia- Valencia Oranges are available outside of the regular citrus season and are known for their high juice content. One of the best oranges for juicing. Don't be derred if you see a tinge of green on these oranges - it is caused by chlorphyll to help protect the oranges from sunburn. Green-tinged oranges are ripe and still taste sweet. Will last much longer in the fridge, up to two weeks.

Oregano- Place in a glass of water and cover with a plastic bag. Change water often. Will last up to 5 days.

Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate  as necessary to prevent spoiling. Will last up to a week.

Peas- You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag. 

Pea Shoots- Pea shoots are the leaves and tendrils of pea plants. Place them inside a brown paper bag, or wrap them with paper towel, and place in the crisper drawer of your refrigerator. They should last 2 to 3 days.

Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate  as necessary to prevent spoiling. Will last up to 5 days.

Pomegranates- Keeps up to a month stored on a cool counter.

Pomelos- Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.

Pumpkin- Store in a cool, dry, well-ventilated location. Do not store pumpkins and squash near apples, pears or other ripening fruits. Can last up to 3 months if stored properly.

Purslane- Put in a bag and store in the frige. Wash right before using. Keeps for 3-7 days.

Radicchio- Refrigerate in a sealed plastic bag. Keeps for a week.

Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

Red Beets- Cut greens off and store the bulbs in a plastic bag in the refrigerator. Do not wash until ready to use. Keeps 2 weeks. The greens will "melt" if left in the same bag, but make an excellent addition to stir-fry and lots of other recipes. Use in 1-3 days after receiving.

Red Cabbage- Store in a bag in the fridge. Do not wash until ready to use. Keeps 6-8 days.

Red Russian Kale- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Wash well before use. 

Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

Rose Geranium- Trim the ends and place in a glass with some water. Leave at room temp and change the water whenever it gets cloudy. It should keep for about 4 days.

Rosemary- To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

Sage- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.

Serrano Peppers- Refrigerate sliced peppers in covered container for use within 1 to 2 days. To freeze, place in airtight containers or heavy-duty freezer bags. You can slice the peppers and remove the seeds and white membranes to make them less spicy. Chop up the peppers and freeze for later use. Peppers frozen at 0 degrees fahrenheit will last up to a year. 

Shallots- Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.

Shiso- Trim the ends and place in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

Summer squash- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly. 

Sweet Potato Greens- Store inside of a damp towel inside of an open bag, inside of the crisper. Lasts up to 4 days.

Tangelo- A tangelo is identifiable by its knob-like formation on its stem end and their deep orange color. It will keep a few days at room temperature but, for longer storage, the fruits should be refrigerated. We hope you enjoy their delicious tart-sweet flavor.

Tangerines- Tangerines can be stored at room temperature for a couple of weeks or refrigerate for several week. Keep away from direct sunlight and heat.

Tatsoi- Wrap in a dry paper towel and place in a plastic bag in the fridge. The paper towel will absorb any excess moisture, keeping it fresher for much longer. Lasts up to one week.

Thyme- Clean and dry well. Wrap in a slightly damp paper towel, and store in a plastic bag with a few holes. Keep in the refrigerator for 1-2 weeks. 

Tomatillo- If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced. 

Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

Watermelon- This vegetable is completely edible, including the rind. The entire watermelon can last up to a week on the kitchen counter and for two weeks in the refrigerator. Once cut, the melon will last several days refrigerated.

Winter Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.