C.S.A. Storage Tips

C.S.A. Members: Storage Tips! Please Read!

REPOST, VERY INFORMATIVE!! STORAGE TIPS

All stored produce should be checked regularly for signs of spoilage such as mold and slime. If spoiled, toss it out. All cut, peeled or cooked vegetables or fruits should be stored in clean, covered containers in the refrigerator at 40␣ F or less.

Fruit/Vegetable

Storage method/Tips/time

Apples

Room temperature: 1-2 days; refrigerator crisper: up to 1 month

Ripen apples at room temperature. Once ripe, store in plastic bags in the crisper. Wash before eating.

Asparagus

Refrigerator crisper: up to 3 days.

Once picked, asparagus loses quality quickly. Wrap the base of a bunch of asparagus with a moist paper towel, place in a plastic bag and store in the refrigerator. Wash before using.

Beans, green or yellow

Refrigerator crisper: up to 3 days

Store in plastic bags. Do not wash before storing. Wet beans will develop black spots and decay quickly. Wash before preparation.

Broccoli

Refrigerator crisper: 3 to 5 days

Store in loose, perforated plastic bags. Wash before using.

Beets, Carrots, Parsnips, Radish, Turnips

Refrigerator crisper: 1 to 2 weeks

Remove green tops and store vegetables in plastic bags. Trim the taproots from radishes before storing. Wash before using.

Berries (Blackberries, Raspberries, Strawberries, Blueberries)

Refrigerator crisper: 2-3 days

Before storing berries, remove any spoiled or crushed fruits. Store unwashed in plastic bags or containers. Do not remove green tops from strawberries before storing. Wash gently under cool running water before using.

Brussels sprouts

Refrigerator crisper: 1-2 days

The fresher the sprouts, the better the flavor. Remove outer leaves and store fresh sprouts in plastic bags. Wash before eating.

Cabbage

Refrigerator for up to 2 weeks.

Store, after removing outer leaves, in perforated plastic bags.

Chard

Refrigerator crisper: 2-3 days.

Store leaves in plastic bags. The stalks can be stored longer if separated from the leaves. Wash before using.

Collards

Refrigerator crisper: 4-5 days

Collards store better than most greens. Wrap leaves in moist paper towels and place in sealed plastic bag. When ready to use wash thoroughly. Greens tend to have dirt and grit clinging to the leaves.

Corn

Refrigerator crisper: 1 to 2 days

For best flavor, use corn immediately. Corn in husks can be stored in plastic bags for 1 to 2 days.

Cucumbers

Refrigerator crisper: up to 1 week

Wipe clean and store in plastic bags. Do not store with apples or tomatoes. Wash before using.Eggplant

Refrigerator: 1-2 days

Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, store in a plastic bag in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use while the stem and cap are still greenish and fresh-looking.

Herbs

Refrigerator crisper: 2 to 3 days

Herbs may be stored in plastic bags or place upright in a glass of water (stems down). Cover loosely with plastic bag.

Lettuce, spinach and other delicate greens

Refrigerator crisper: 5 to 7 days for lettuce; 1 to 2 days for greens

Discard outer or wilted leaves. Store in plastic bags in the refrigerator crisper. Wash before using.

Melons: Watermelon, Honeydew, Cantaloupe

At room temperature until ripe Refrigerator: 3 to 4 days for cut melon

For best flavor, store melons at room temperature until ripe. Store ripe, cut melon covered in the refrigerator. Wash rind before cutting.

Nectarines, Peaches, Pears

Refrigerator crisper: 5 days

Ripen the fruit at room temperature, and then refrigerate it in plastic bags. Wash before eating.

Onions ( Red, White, Yellow, Green)

Dry onions: Room temperature 2 to 4 weeks; green onions: Refrigerator crisper: 3 to 5 days

Store dry onions loosely in a mesh bag in a cool, dry well-ventilated place away from sunlight. Wash green onions carefully before eating.

Peas

Refrigerator: 2-3 days

The sugar in peas quickly begins to turn to starch even while under refrigeration, so eat quickly after harvesting. Store peas in perforated plastic bags. Wash before shelling.

Peppers

Refrigerator crisper: up to 2 weeks

Wipe clean and store in plastic bags. Wash before using.

Potatoes

Room temperature: 1 to 2 weeks

Store potatoes in a cool, dry, well-ventilated area away from light, which causes greening. Scrub well before cooking.

Summer squash, zucchini, patty pan

Refrigerator: 2-3 days

Wipe clean and store in plastic bags. Wash before eating.

Tomatoes

Room temperature; once cut, refrigerator crisper: 2 to 3 days

Fresh ripe tomatoes should not be stored in the refrigerator. Refrigeration makes them tasteless and mealy. Wipe clean and store tomatoes at room temperature away from sunlight. Wash before eating. (Refrigerate only extra-ripe tomatoes you want to keep from ripening any further.) Store cut tomatoes in the refrigerator.

Winter squashes, pumpkins

Room temperature for curing; then cool, dry storage area for 3 to 6 months.

Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Wipe clean before curing. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days.

After curing, transfer to a cool (45 to 50␣F), dry place such as the basement or garage for long term storage. Do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures result in a shorter storage time. Refrigeration is too humid for whole squash, and they will deteriorate quickly.

The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator.

References:

␣ http://www.urbanext.uiuc.edu/veggies/index.html Watch Your Garden Grow: A guide to growing, storing and preparing vegetables, University of Illinois Extension

␣ http://www.extension.umn.edu/distribution/horticulture/DG1424.html Tong, Cindy, Harvesting and Storing Home Garden Vegetables, University of Minnesota Extension Service

␣ http://fruitandvegetablesafety.tamu.edu/Consumers/Safe_Food_Storage.pdf Van Laanen, Peggy and Amanda Scott, Safe Storage of Fresh Fruits and Vegetables, Texas Cooperative Extension System, Texas A&M University System.

This is also a great reference.

Thanks Chris 

Nutrition Information For New C.S.A. Members!

Nutrition Information On Vegetables!

I found this chart and I think that It will help all of the C.S.A. members prepare their meals. This is a good chart to use if you are interested in knowing how many calories you are consuming. 

Chris

The nutrition values are for raw vegetables.

Nutrients
Vegetable	Cal	Carb. g	Fiber g	Prot- ein g	Pota- ssium mg	Vita- min A	Vita- min C	Cal- cium	Iron
						% Daily Value
Artichokes, 1 medium	60	13	7	4	470	4	25	6	10
Asparagus, 5 spears	25	4	2	2	230	10	15	2	2
Beets, 1 medium	35	8	2	1	270	< 2	6	< 2	4
Green Capcicum, Green Bell Pepper 1 medium	30	8	2	1	210	15	180	< 2	4
Red capsicum, Red Bell Pepper 1 med	30	8	2	1	210	140	380	< 2	4
Radish, 50 g	10	2	< 1	< 1	-	< 2	20	< 2	< 2
Bok Choy, 1/2 head	50	9	4	6	1060	250	320	45	20
Broccoli, 3 medium spears	25	5	3	3	300	30	140	4	4
Brussels Sprouts, 5 medium	40	9	4	3	370	15	130	4	8
Red Cabbage, 200 g	50	12	4	3	410	< 2	190	10	6
Carrot, 1 medium	35	8	2	1	280	270	10	2	0
Cauliflower, 1/4 medium head	35	7	3	3	400	< 2	150	2	2
Celery, 1 medium stalk	10	3	1	< 1	180	< 2	8	2	< 2
Coriander, Cilantro, 50 g	10	2	1	1	260	60	30	4	4
Collard Greens, 100 g	30	6	4	2	170	80	60	15	< 2
Corn, Sweet, 1 large	120	27	4	5	390	8	15	< 2	4
Cucumber, 1 medium	45	9	3	3	520	10	30	6	6
Eggplant, 1 medium	140	33	14	6	1190	10	15	4	8
Endive	10	2	2	< 1	110	< 2	2	< 2	< 2
Fennel, 1 medium bulb	70	17	7	3	970	6	45	10	10
Garlic, 2 cloves	10	2	< 1	< 1	2	< 2	4	< 2	< 2
Ginger, 25 g	15	4	< 1	< 1	105	< 2	2	< 2	< 2
Green Beans, 100 g	30	6	4	1	240	4	10	4	2
Horseradish Root, 1 Tablespoon	10	2	< 1	< 1	85	< 2	30	< 2	< 2
Jerusalem Artichoke, 100 g	80	17	2	2	430	< 2	6	< 2	20
Kale, 100 g	50	10	2	3	450	180	200	15	10
Kohlrabi, 100 g	25	6	4	2	350	< 2	100	2	2
Leeks, 1 medium	50	13	2	1	160	< 2	20	6	10
Lettuce (Boston), 1/2 head	10	2	1	1	210	15	10	3	1
Lettuce (Iceberg) 1/2 head	45	9	3	3	350	10	20	6	6
Mushrooms (Enoki), 10 medium	10	2	< 1	< 1	115	< 2	6	< 2	< 2
Mustard Greens, 100 g	25	5	3	3	350	110	120	10	8
Okra, 100 g	35	8	3	2	300	15	35	8	4
Onion, 1 medium	40	9	2	1	160	< 2	10	2	< 2
Onion (Brown), 1 medium	40	9	2	1	170	< 2	10	2	< 2
Onion (Red), 1 medium	40	9	2	1	170	< 2	10	2	< 2
Parsley, 1 cup	20	4	2	2	330	60	130	8	20
Parsnip, 100 g	80	18	5	1	380	< 2	30	4	4
Potato, 1 medium	100	26	3	4	720	< 2	45	2	6
Pumpkin, 1 cup boiled	50	12	3	2	560	50	20	4	8
Rhubarb, 1 cup	25	6	2	1	350	2	15	10	< 2
Savoy Cabbage, 1 cup	20	4	2	1	160	15	35	2	< 2
Scallion (Green onion), 100 g	30	7	3	2	280	8	30	8	8
Snow Peas, 100 g	40	8	3	3	200	2	100	4	10
Spinach, 100 g	20	4	3	3	560	130	45	10	15
Squash (Butternut), 1 cup cubed, raw	60	16	5	1	490	220	50	6	6
Sweet Potato, 1 medium	130	33	4	2	350	440	30	2	2
Swiss Chard, 100 g	20	4	2	2	380	70	50	6	10
Taro (Arbi)	20	4	2	2	380	70	50	6	10
Tomato, medium	35	7	1	1	360	20	40	2	2
Tomato (Roma), 3 medium	40	9	2	2	410	25	60	< 2	4
Turnip, 1 medium	35	8	2	1	230	< 2	45	4	2
Turnip Greens, 100 g	25	6	3	2	300	150	100	20	6
Watercress, 1 cup	5	< 1	< 1	< 1	110	30	25	4	< 2
Zucchini, 1 large	45	9	4	4	800	20	50	4	8

Sources:
USDA Nutrient Data Base for Standard Reference, Release 12, 1998.
Pennington J. Bowe's and Church's Food Values of Portions Commonly Used. 16th ed. Lippincott-Raven; 1994.
US Dept of Agriculture: 1988: Publication No. HNIS/PT-103.
US Dept of Agriculture; 1986. Agriculture Handbook No. 8-16.
Various Resources on Internet. 

C.S.A. Update/Farm Update

This was emailed to all C.S.A. members so if you haven't received it please email and let me know. If you signed up past the 13th, you wouldn't have gotten it just yet.

First Blog Of The Season:

C.S.A./Farm Update 

Well...we’re back again even after last year’s drought and thrilled to be here! I want to welcome everyone who has signed up and personally thank you for your commitment to supporting local agriculture and our local economy through purchasing a C.S.A. from Bass Farms.  So far we have 80 members signed up for the 2013 season.  We still have plenty of spots available, so please tell your friends and family.  Our spots will fill up fast!  

Again this year, I’ve planned a super sweet garden! It is one of my true passions in life. The farm will be having some new veggie’s, and will also feature all the staples and favorites like tomatoes, potatoes, peppers and kale. Based on popular demand we have decided to grow more Jalapeño peppers for the 2013 season. 

Also, an item I decided to bring to the C.S.A. menu is Gongura. This is an amazing leaf and is excellent for cooking. Originally from India, the leaf is an herb and loaded with healthful qualities.  We grew this back in 2011 and are growing it again based on all your requests.  There are also a few new items that I will leave for you to see in your shares.  

The Nature’s Harvest store is currently open from (10-6 Tuesday-Sunday).  Please stop out to see where your food will be coming from and meet our friendly and knowledgable staff.  

Don’t forget, our members receive a 30% discount on everything in the store!  Again this year, we’ll have free sample’s of our products on the weekends. Our eggs and beef will not be arriving for about another week and half.

Member Perks:

• 30% off All Store Items (Must present membership card)
• Access to the Herb Bed 
• 3 Free Pumpkins per family! We don’t care about color, size or shape!
• 10 pounds additional Canning Tomato’s for the canners out there
• C.S.A. Membership Card/With Free Allotment of Additional Produce

About the farm:  we grow all of our veggies on raised beds and irrigate from a well, not a pond...although, we have a pond with lots of Koi in it!  Deriving from the well is a state-of-the-art irrigation system, which saved much of our produce during last year’s drought.  Each bed that has vegetables on the farm is irrigated. One of the greatest things about the farm is that we have not used any pesticides or herbicides ever. I have been farming the land for five years and it was in CRP before that for the previous fifteen years. There has not been a chemical sprayed on the veggie section in 20 years. I am extremely proud of that. We strive to grow veggie’s in a chemical free environment and have developed many techniques over the years to deal with routine growing issues in an extra large garden.

The C.S.A. is quite efficient, when you get your produce box all of the produce will be washed and bagged. The produce comes in USDA approved boxes. Feel free to bring them back to the farm so that we can recycle them. We will also use them in the fall to put decorative gourds in them when we pick them in the fall. We store all produce boxes in a 10x16 walk in commercial grade cooler and there they remain until picked up or delivered on your day. This may be at the farm or at one of our drop-points. If you need additional produce that is what your C.S.A. membership card is for. Each veggie icon on the Membership card represents a free pound of veggies. You must come to the farm to get your extra veggie’s. We don’t usually have an extra’s box at the drop-points. You can get extra veggies any day we are open and have them available.

Weather Update:

This year has been a more normal Iowa winter, so hopefully we will have more moisture then last year.The soil moisture on the veggie farm is in good condition and our pond is full of water and it has not been full in two years, so that is a good sign as well. I don’t think we will have a severe drought this year, although I have been fooled before;) Mother Nature is unpredictable.

Plant Update:

    

All of the veggie’s we plant on the farm have been “started” on the farm.  We do this to ensure no chemicals are used on the starts. We start all of our plugs indoors under lights. We seed most of the flats by hand and some with this little vacuum seeder. The garlic is also sprouting out of the plastic and this is super exciting to see as well. Last year was our first year growing garlic and I feel it turned out great. This year should be even better! So far all of the plugs are doing great. I will be tweeting picture’s soon! So far we have roughly ten thousand growing and many more to come.

C.S.A. Orientation Date: To be determined...

Welcome Letter + C.S.A. memberships will be mailed soon as well. If you do not receive your card by May 15th, please contact us at 319.895.6480 or email Chris at chris@bassfarms.org 

Looking forward to a magnificent season & seeing you soon at the Farm,

Chris Bass