Storage Box: January 19, 2011
The snow is coming down quietly outside, and Zea, Mike and I are snuggling in after finishing the pack. Thanks so much for buying a storage box from us! We still have food and it’s nice to get it into bellies. You’ll see the list of what’s in the box to your right.
Having local food in Wisconsin in January is pretty awesome. To be honest, however, these veggies need a little more storage care then they might in earlier parts of the season. There are storage tips specific to veggies below. The best storage tip of all, however, is to keep an eye on your food. Just like in tomato season, keep an eye out for spots and prioritize what you eat and when. Here are a couple of storage and cooking ideas for your share.
Things that will like the refrigerator: The following items will store the longest of all the items in your box and will store best in a plastic bag in your fridge: cabbage, carrots, beauty heart radish, celeriac, and both types of potatoes.
Things that will like a dark cabinet in the kitchen: Onions and garlic. It’s important to note that by late January/February garlic will begin to sprout. The sprout is completely edible! (Not like a potato where you shouldn’t eat the sprout). Some of the cloves on your 9 bulbs may be starting to do so. We keep our garlic in a covered bowl on our counter and eat what looks the most ready to sprout first. You can try putting the garlic in your fridge to slow down the eventuality of sprouting.
Winter Squash You are receiving 1 festival squash, 2 acorn, and 4 butternut. Eat your acorn squash first. It has the shortest storage life of the three types. The festival squash can be eaten and prepared the same way you would an acorn squash. The best way to store your squash is in the dark and around 50 degrees. A heated garage or cool basement that’s not too damp are good places. This time of year we often roast and freeze batches of squash that are starting to get spots. Our favorite use for frozen squash is making chocolate chip squash muffins. These babies are fantastic (see link to recipe below).
Okay, that’s all for now! Please let us know if you have any questions- cooking, storage, or otherwise. Stay warm and be well.
Sincerely,
Cassie, Mike, and Zea
- Acorn Squash (2 count or ct.)
- Butternut Squash (4 ct.)
- Beauty Heart Radish (4-6 ct.)
- Cabbage (2 ct.)
- Carrots (5 pounds)
- Celeriac (1 ct.)
- Festival Squash (1 ct.)
- Fingerling Potatoes (5 pounds)
- Garlic (9 ct.)
- Onions (1 ct. red/ 1 ct. yellow)
- Red Potatoes (5 pounds)
Recipes:
Please use the recipe page on our website for additional cooking ideas. You can browse by ingredient or search for recipes by ingredient.
