Fresh veggies for the week

Everyone has gotten their first basket and some are already enjoying their second.  I have gotten some great questions that I hope we can address so that you get the most out of every single basket.

In my world, you walk out the back door and fresh pick vegetables as you walk along for your lunch and most likely go back out for your dinner.  The key is that I don't store my vegetables in my kitchen I store them in my garden where they are happiest.  When you pick up your basket, you have a whole collection of vegetables that you will most likely be storing for at least a few days.  Not all of them should be handled the same to keep maximum freshness.  You can't just stick them all in the fridge and come back to happy veggies!

• Store basil, cilantro and parsley in a glass of water like a bouquet.  Parsley can be stored in the fridge but the others would prefer room temperature.
• Chives, thyme and other woody herbs should be wrapped in a damp paper towel and stored in the fridge.
• Carrots, beets, turnips, etc will come to you with the tops still attached.  Remove the tops to keep your root crops crisp.  Store the roots and greens separately in the fridge.  Please experiment with eating these greens...they are nutritious and can be a great addition to the standard list of vegetables.
• Summer squash should be refrigerated in a loosely sealed plastic bag.
• Tomatoes should be not be refrigerated.

Specific question?  Never hesitate to call!