Arugula

In season: Spring & Fall

Store

• Loosely wrapped in a dry paper towel, in a container or bag in the crisper, 5 to 7 days.
• Or stand the stems in a jar with a splash of water, leaves loose, like a small bouquet.

Wash Swish in a bowl of cold water, lift out, and spin or pat dry. Grit hides in the leaves, so change the water if it stays sandy.

Looking tired? Wilted arugula keeps all its pepper. Blitz it into pesto, stir it into warm pasta, or fold it into an omelet.

Asparagus

In season: Spring (short window, Apr–May)

Store

• Stand upright in a jar with an inch of water, loosely tented with a bag; it stays crisp nearly a week.
• Or wrap the cut ends in a damp paper towel and bag it.

Wash Rinse under cool water and snap or trim off the woody ends.

Looking tired? Limp spears are perfect roasted hard, or simmered and blended into a creamy asparagus soup.

Basil

In season: Summer

Store

• On the counter with the stems in a jar of water, like flowers, out of the fridge. Cold blackens the leaves, so skip the fridge if you'll use it within a few days.
• To keep it longer, blend into pesto or freeze the leaves in a little oil.

Wash Rinse just before using and pat dry; wet basil bruises and darkens.

Looking tired? Wilting or blackening basil is still good blended into pesto, stirred into a sauce, or muddled into a drink. Freeze the extra in oil.

Beans (Green & Snap)

In season: Summer–Fall (Jul–Oct)

Store

• Dry, in a bag or container in the crisper, 5 to 7 days.
• Don't wash until you cook them; extra moisture speeds spoilage.

Wash Rinse just before using and trim the stem ends.

Looking tired? Bendy beans shine cooked long and slow. Braise them with tomato and garlic, add to a stir fry, or drop into vegetable stock.

Beets

In season: Nearly year-round (Spring–Winter)

Store

• Roots keep 2 to 3 weeks in a bag in the crisper.
• Greens: treat like chard, wrap in a paper towel and use within a few days.

Wash Scrub the roots under cool water. Cut the greens off, leaving an inch of stem, so they don't pull moisture from the root.

Looking tired? Soft beets roast up sweet; grate wrinkly ones raw into slaw, or simmer into borscht. Don't toss the greens; sauté them like spinach.

Bell Peppers

See Peppers for washing and storage tips.

Bok Choy

One of our cooking greens. See Greens for washing and storage tips.

Broccoli

In season: Spring, Summer, Fall & Winter (cool-season peaks)

Store

• Loosely bagged in the crisper, 5 to 7 days. Keep it dry and unwashed until use.
• Wrapping the stem in a damp paper towel buys a few extra days.

Wash Rinse the head under cool water. For hidden bugs, soak the florets in cold salted water a few minutes, then rinse.

Looking tired? Yellowing or floppy broccoli is great roasted until crisp, or chopped into soup or a stir fry. Peel and slice the sweet stalk; don't waste it.

Brussels Sprouts

In season: Fall (Oct–Dec)

Store

• On the stalk they last longest.
• Loose sprouts keep 1 to 2 weeks bagged in the crisper.

Wash Rinse, pull off any loose or yellowed outer leaves, and trim the stem.

Looking tired? Softening sprouts are best halved and roasted, or shredded raw into a slaw. Loose leaves crisp up fast in a hot pan.

Butternut Squash

A winter squash. See Winter Squash for washing and storage tips.

Cabbage

In season: Year-round

Store

• Whole and unwashed in the crisper, 3 to 4 weeks or more.
• A cut half keeps a week or two tightly wrapped.

Wash No need to wash the whole head; rinse leaves as you peel them off. Remove the outer layer if it's bruised.

Looking tired? Older cabbage is made for cooking. Braise it, add to soup, or shred and quick-pickle it. Even the tough outer leaves are fine sautéed.

Carrots

In season: Year-round

Store

• Roots keep 3 to 4 weeks in a bag in the crisper.
• To revive crispness, submerge them in a container of water in the fridge.
• Carrot tops: wrap and use within a few days.

Wash Scrub under cool water; peel only if you like. Cut the greens off so they don't sap moisture from the root.

Looking tired? Bendy carrots snap back after an hour in ice water. Otherwise roast them, add to stock, or blend into soup. The tops make a bright pesto.

Cauliflower

In season: Fall (Oct–Dec)

Store

• Loosely bagged in the crisper, stem-side down, about a week. Keep it dry.

Wash Rinse the head. Soak the florets in salted water if you suspect bugs, then rinse.

Looking tired? Browning spots trim right off. Roast tired cauliflower hard, or simmer and blend it into a silky soup.

Celeriac

In season: Fall & Winter

Store

• Whole in a bag in the crisper, 2 to 3 weeks or more.
• Cut pieces: wrap tightly and use within a few days, since they discolor once exposed.

Wash Scrub well, then peel the knobby skin before using (a knife works better than a peeler).

Looking tired? Softening celeriac is made for cooking: roast it, mash it like potatoes, or simmer and blend it into a silky soup. It flavors stock like celery.

Celery

In season: Summer–Fall

Store

• Wrap the whole bunch in foil in the crisper; it stays crisp for weeks.
• Or stand cut stalks upright in a jar of water.

Wash Rinse the stalks, separating them to clear grit at the base.

Looking tired? Limp celery crisps back in ice water. Otherwise it's the backbone of soup, stock, and braises; use the leaves too.

Celery Root

Another name for celeriac. See Celeriac for washing and storage tips.

Chard

One of our cooking greens. See Greens for washing and storage tips.

Cilantro

A soft, tender herb. See Soft Herbs for washing and storage tips.

Collard Greens

One of our cooking greens. See Greens for washing and storage tips.

Corn

See Sweet Corn for washing and storage tips.

Cucumbers

In season: Summer (Jul–Sep)

Store

• In the warmest part of the fridge (cucumbers dislike deep cold), loosely wrapped, about a week.
• Keep them away from tomatoes and other ethylene producers, which soften them.

Wash Rinse under cool water and dry.

Looking tired? Soft cucumbers make quick refrigerator pickles, or blend into a chilled soup or a cucumber-mint smoothie.

Daikon

A large storage radish. See Radishes for washing and storage tips.

Dill

A soft, tender herb. See Soft Herbs for washing and storage tips.

Eggplant

In season: Summer (Jul–Sep)

Store

• On the counter if you'll use it within a day or two.
• Otherwise the crisper, loosely bagged, 4 to 5 days. It dislikes cold, so don't push much longer.

Wash Wipe or rinse and dry just before using.

Looking tired? Wrinkling eggplant is ideal roasted whole for baba ganoush, or cubed into a curry or stir fry.

Fennel

In season: Fall & Winter (Oct–Mar)

Store

• Bulb in the crisper, loosely bagged, up to a week.
• Stand cut stalks in water. Use the fronds like an herb within a few days.

Wash Rinse the bulb and trim the stalks, keeping the feathery fronds.

Looking tired? Softening fennel turns sweet and mellow roasted or braised; slice tired bulbs thin for soup. The fronds brighten stock.

Garlic

In season: Summer harvest, stores through winter

Store

• Whole heads in a cool, dry, airy spot out of the fridge (a basket, not a bag), weeks to months.
• Never the fridge: it makes garlic sprout and soften.

Wash No washing, just peel cloves as needed.

Looking tired? Sprouting garlic is still usable; halve the clove and remove the green shoot if it tastes bitter. Soft cloves roast into a mellow paste.

Garlic Scapes

In season: Late spring (June)

Store

• Loosely bagged in the crisper, 2 to 3 weeks.
• Or freeze them whole, or blended into pesto, to stretch the season.

Wash Rinse and dry; trim the tough tip and the little bud end if it's fibrous.

Looking tired? Softening scapes are perfect blended into pesto or compound butter, or added to a stir fry, soup, or eggs. Use them anywhere you'd use mild garlic.

Ginger

In season: Fall (Oct–Dec)

Store

• Loose in the crisper, 2 to 3 weeks.
• For months, freeze it whole and grate it frozen straight into dishes.

Wash Rinse; no need to peel; a spoon scrapes the thin skin easily.

Looking tired? Shriveling ginger still packs flavor. Grate it into stir fries, steep it for tea, or blend it into a smoothie.

Golden Beets

A color of beet. See Beets for washing and storage tips.

Green Beans

See Beans for washing and storage tips.

Green Onions

Another name for scallions. See Scallions for washing and storage tips.

Greens (Kale, Collards, Chard, Mustard, Asian Greens)

In season: Spring, Fall & Winter (cool season)

Store

• Wrap in a dry paper towel, in a bag or container in the crisper, 5 to 7 days.
• Or stand the stems in a jar of water like flowers.
• To freeze: blanch briefly, then bag.

Wash Swish in cold water to release grit, lift out, and spin or pat dry. Wash only right before use.

Looking tired? Wilted greens are at their best cooked: sauté with garlic, drop into soup or a stir fry, or blend into a smoothie. Chard and collard stems chop into stock.

Hakurei Turnips

A type of salad turnip. See Turnips for washing and storage tips.

Hardy Herbs (Rosemary, Thyme, Oregano)

In season: Spring through fall (perennials)

Store

• Wrap in a slightly damp paper towel in a container or bag in the crisper, 2 weeks or more.
• Or hang small bunches to air-dry, then strip and store the dried leaves in a jar for months.

Wash Rinse and pat dry just before using.

Looking tired? Woody, drying sprigs are perfect for cooking: toss them whole into a braise, soup, or stock, or infuse them into oil, then fish out the stems.

Jerusalem Artichokes

Another name for sunchokes. See Sunchokes for washing and storage tips.

Kale

One of our cooking greens. See Greens for washing and storage tips.

Kohlrabi

In season: Spring, Fall & Winter

Store

• Bulb keeps 2 to 3 weeks bagged in the crisper.
• Use the leaves within a few days, like other greens.

Wash Scrub the bulb and peel the tough skin before eating. Separate the leaves.

Looking tired? Softening kohlrabi roasts or purees well; grate firmer ones raw into slaw. The leaves cook like collards.

Leeks

In season: Spring (also fall)

Store

• Whole and unwashed in the crisper, loosely bagged, up to 2 weeks.

Wash Slice first, then rinse in a bowl of water, grit hides between the layers. Lift out, leaving the sand behind.

Looking tired? Softening leeks are made for slow cooking, melt them into soup, braise them, or fold into a frittata. The dark green tops flavor stock.

Lettuce

In season: Spring, Summer, Fall & Winter (peaks spring & fall)

Store

• Wrap washed, dried leaves in a paper towel in a container in the crisper, up to a week.
• Whole heads: keep the root end on, loosely bagged.
• Revive limp leaves in ice water for 15 minutes.

Wash Separate the leaves, swish in cold water, and spin or pat fully dry, dry leaves keep far longer.

Looking tired? Sad lettuce (romaine especially) is surprisingly good grilled or quick-sautéed, or wilted into soup at the last minute.

Microgreens

In season: Year-round

Store

• In their container or a paper-towel-lined tub in the crisper, 5 to 7 days. Keep them dry.

Wash Rinse gently only if needed, and dry well, they're delicate.

Looking tired? Fading microgreens still add flavor blended into pesto or dressing, stirred into eggs, or dropped into a smoothie.

Mint

A soft, tender herb. See Soft Herbs for washing and storage tips.

Mushrooms

In season: Year-round

Store

• In a paper bag in the fridge, about a week.
• Never sealed plastic, which traps moisture and makes them slimy.

Wash Don't soak them, brush off dirt or wipe with a damp cloth. Rinse quickly only if very gritty, then dry.

Looking tired? Slightly shriveled mushrooms concentrate flavor, sauté them hard, add to stock, or simmer into a broth or gravy.

Mustard Greens

One of our cooking greens. See Greens for washing and storage tips.

Napa Cabbage

A leafy cabbage. See Cabbage for washing and storage tips.

Nettles

In season: Spring

Store

• Bagged in the crisper, use within a few days. Handle with gloves until cooked.

Wash Wear gloves. Rinse in cold water; cooking or blanching removes the sting entirely.

Looking tired? Nettles are always cooked. Blanch them for soup, pesto, or a spinach-style sauté. They freeze well after blanching.

Okra

In season: Summer & Fall (Jul–Oct)

Store

• Dry, in a paper bag in the crisper, 3 to 4 days. Okra doesn't keep long and dislikes deep cold.

Wash Rinse and dry just before cooking, wet okra gets slimy.

Looking tired? Softening okra is best cooked hot and fast (roasted, grilled, or fried), or simmered into gumbo, where its body is welcome.

Onions

In season: Spring through Fall (stores)

Store

• Cool, dry, airy spot out of the fridge (a basket), weeks to months.
• Keep away from potatoes; they spoil each other.
• Cut onions: wrapped in the fridge, a few days.

Wash No washing; peel the papery skin as needed.

Looking tired? Softening onions are perfect caramelized low and slow, or as the base of nearly any soup, stock, or braise.

Oregano

A woody, hardy herb. See Hardy Herbs for washing and storage tips.

Parsley

A soft, tender herb. See Soft Herbs for washing and storage tips.

Parsnips

In season: Spring & Fall

Store

• Bagged in the crisper, 2 to 3 weeks or more.
• Revive any limpness in ice water.

Wash Scrub under cool water; peel if the skin is thick.

Looking tired? Bendy parsnips roast up sweet and caramelized, mash like potatoes, or blend into a root-vegetable soup.

Peas (Snap & Snow)

In season: Spring (late May–June)

Store

• Dry, bagged in the crisper, 3 to 5 days. Their sugars fade fast, so eat them soon.

Wash Rinse and dry; pull the string along the pod if it's tough.

Looking tired? Tired pods are great quickly stir-fried or blanched; shelled peas blend into a bright soup or spread.

Peppers (Sweet, Hot & Shishito)

In season: Summer & Fall (Jul–Oct)

Store

• In the crisper, loosely bagged, 1 to 2 weeks. Keep them dry.
• To freeze: slice and freeze on a tray, then bag, no blanching needed.

Wash Rinse and dry before using.

Looking tired? Wrinkling peppers are ideal blistered, roasted, or charred for salsa, or added to a stir fry, stew, or stock.

Potatoes

In season: Summer through Winter (stores)

Store

• Cool, dark, airy spot out of the fridge (a paper bag or basket), weeks. The fridge turns their starch to sugar.
• Keep away from onions.

Wash Don't wash until you cook them; scrub under cool water at that point.

Looking tired? Sprouting or soft potatoes are fine once you remove the sprouts and any green spots, roast, mash, or drop into soup or stew.

Pumpkin

A winter squash. See Winter Squash for washing and storage tips.

Radishes

In season: Spring, Fall & Winter

Store

• Roots in a container of water in the fridge stay crisp 1 to 2 weeks.
• Or store them bagged in the crisper.
• Greens: wrap and use within a few days.

Wash Scrub the roots and separate the greens, they wilt fast and drain the root.

Looking tired? Soft radishes turn sweet and mild roasted, or add them to a stir fry. Don't toss the tops, they make a peppery pesto or fold into soup.

Ramps

In season: Spring (very short, April)

Store

• Bagged in the crisper, a week at most; they're fleeting.
• Freeze or pickle them to stretch the season.

Wash Rinse well, peel the thin slip of skin off the bulb, and trim the roots.

Looking tired? Softening ramps are perfect in pesto, compound butter, or folded into eggs; the greens sauté like spinach.

Red Beets

A color of beet. See Beets for washing and storage tips.

Rhubarb

In season: Spring

Store

• Wrapped in the crisper, up to a week.
• Chop and freeze on a tray, then bag, for months.

Wash Rinse and dry; trim the ends. Never eat the leaves, they're toxic. Use only the stalks.

Looking tired? Limp rhubarb is always cooked. Stew it with a little honey for compote, or bake it into crisps and sauces. It pairs beautifully with strawberries.

Rosemary

A woody, hardy herb. See Hardy Herbs for washing and storage tips.

Rutabaga

In season: Fall & Winter

Store

• Whole in the crisper, several weeks to a couple of months. Store-bought ones are often waxed, which keeps them even longer.
• Cut pieces: wrapped in the fridge, about a week.

Wash Scrub, then peel the skin (and any wax) before cooking.

Looking tired? Softening rutabaga roasts sweet, mashes smooth (great half-and-half with potato), or simmers into soup and stew.

Scallions / Spring Onions

In season: Spring & Summer

Store

• Stand root-end down in a jar with an inch of water, they'll keep regrowing.
• Or pre-chop the whole bunch and store in a paper-towel-lined container in the crisper for weeks.

Wash Rinse, trim the roots and any slimy tops.

Looking tired? Softening scallions are great cooked: charred into a sauce, folded into pancakes, or added to soup and stir fry. The tops flavor stock.

Shishito Peppers

See Peppers for washing and storage tips.

Soft Herbs (Cilantro, Parsley, Dill, Mint)

In season: Spring through fall (varies by herb)

Store

• Trim the stem ends and stand the bunch in a jar with an inch of water, loosely tented with a bag, in the fridge, up to two weeks. Change the water when it clouds.
• Or roll them in a slightly damp paper towel in a container in the crisper.
• Freeze chopped herbs in an ice cube tray with a little water or oil.

Wash Swish in cold water to release grit, then spin or pat dry. Wash right before use so they don't turn slimy.

Looking tired? Wilted soft herbs still bring flavor: blend into pesto, chimichurri, or dressing, stir into soup, or drop into a smoothie. The tender stems chop right in.

Spaghetti Squash

A winter squash. See Winter Squash for washing and storage tips.

Spinach

In season: Spring, Fall & Winter

Store

• Loose in a paper-towel-lined container in the crisper, 5 to 7 days. Keep it dry.

Wash Swish in cold water to release grit, lift out, and spin or pat dry. Wash right before use.

Looking tired? Wilting spinach cooks down to nothing delicious: sauté it, drop into soup, or blend a big handful into a smoothie (you won't taste it).

Summer Squash & Zucchini

In season: Late Spring–Summer (late May–Sep)

Store

• In the crisper, loosely bagged, 4 to 7 days. Keep dry; it dislikes deep cold.
• Grate and freeze it for baking later.

Wash Rinse and dry just before using.

Looking tired? Soft squash is great grated into fritters, muffins, or bread, or roasted, added to a stir fry, or blended into soup.

Sunchokes

In season: Spring (also fall)

Store

• Bagged in the crisper, 1 to 2 weeks. They dry out faster than potatoes.

Wash Scrub well in the knobs; no need to peel.

Looking tired? Softening sunchokes roast up nutty and sweet, or simmer and blend them into a silky soup.

Sweet Corn

In season: Summer (peaks August)

Store

• In the husk in the crisper, eat within 1 to 2 days; the sugars turn to starch fast.
• To keep longer, cut the kernels off and freeze them.

Wash Leave the husks on until you cook; peel and remove the silk just before.

Looking tired? Older corn is best cooked: cut it off the cob for chowder, fritters, or a sauté. Simmer the stripped cobs for a sweet corn stock.

Sweet Potatoes

In season: Fall & Winter

Store

• Cool, dark, airy spot out of the fridge, NOT the crisper, where cold makes the centers hard.
• Keep for weeks to a couple of months.

Wash Scrub under cool water just before cooking.

Looking tired? Soft spots trim away. Roast, mash, or blend tired sweet potatoes into soup or a smoothie.

Swiss Chard

One of our cooking greens. See Greens for washing and storage tips.

Thyme

A woody, hardy herb. See Hardy Herbs for washing and storage tips.

Tomatillos

In season: Summer

Store

• In their husks, in a paper bag or open bowl, a cool spot or the crisper, 2 to 3 weeks.

Wash Peel the papery husk, then wash off the sticky film underneath.

Looking tired? Softening tomatillos are made for cooking: roast or simmer into salsa verde, or add to a stew or sauce.

Tomatoes

In season: Summer (Jul–Sep)

Store

• On the counter, out of direct sun, stem-side down, NEVER the fridge, which kills the flavor and texture.
• Only refrigerate cut or fully ripe ones you can't use in time.

Wash Rinse and dry just before using.

Looking tired? Soft, overripe tomatoes are the best cooked: quick sauce, roasted, or into soup. Blend into gazpacho, or salt and blot slices for a sandwich.

Turmeric

In season: Fall

Store

• Loose in the crisper, 2 to 3 weeks.
• Freeze it whole for months and grate as needed.

Wash Rinse; scrape the skin with a spoon if you like. It stains, so use gloves.

Looking tired? Shriveling turmeric still delivers, grate it into curries, rice, or a golden-milk smoothie, or steep it for tea.

Turnips (incl. Salad / Hakurei)

In season: Spring, Summer, Fall & Winter

Store

• Roots bagged in the crisper, 2 to 3 weeks (salad turnips a bit less).
• Greens: wrap and use within a few days.

Wash Scrub the roots and separate the greens (they wilt fast). Salad turnips need only a rinse, eat them skin and all.

Looking tired? Softening turnips roast, mash, or simmer into soup. Salad turnips are sweet raw when fresh; cook older ones. The greens sauté like mustard or make a pesto.

Winter Squash

In season: Fall & Winter

Store

• Whole, in a cool, dry spot out of the fridge (not the crisper), 1 to 3 months depending on variety.
• Cut squash: wrapped in the fridge, about 5 days.

Wash Wipe the skin clean; wash just before cutting.

Looking tired? Softening squash roasts sweet, or simmer and blend it into soup. Cubes work in a curry or stir fry, and the seeds roast into a snack.

Yams

In U.S. markets these are almost always sweet potatoes. See Sweet Potatoes for washing and storage tips.

Zucchini

A summer squash. See Summer Squash for washing and storage tips.

Questions about anything in your box? Just reply to your pickup notice. We're always happy to help you get the most out of it.
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