As our first CSA boxes are going out and our first Farmers Market of 2020 is happening this week, I thought I would write up something about how to keep your greens fresh. This will be the first in the new category of Vegetable Storage. Feel free to share your own tips!
If any of your greens get wilty, try trimming the ends with a sharp knife and submerging in cold water for 5-10 minutes. Let drain before returning to storage in the fridge. You can also trim and stand the ends (or the heel of a head lettuce) in water in the fridge (but more tender greens may still dry out like this).
Greens are often kept in plastic bags or containers because those hold their moisture so well. As a plastic alternative, try wrapping greens in a damp towel or rag. Just make sure to moisten the towel every day or two so that your greens don't dry out!
Fresh herbs can be kept in a glass or jar of water in much the same was you would keep a flower bouquet. Change the water every day and trim the ends with a sharp knife or scissors to keep the stems open for drinking water. This can be kept on the counter (particularly in the case of warm-season herbs like basil) or in the fridge. (Just make sure you put it in a place where it won't get knocked over!)
Roots (like the radishes and turnips for this week) that we sell with the greens on can sometimes go soft. If this happens to yours, try cutting off the greens and soaking the roots in cold water for 10-20 minutes. You can also store chopped up root veggies in water in the fridge, to keep them from drying out or going brown.