Cauliflower from Sunny Harvest Cooperative in Lancaster, Pennsylvania. Storage: Store in the crisper drawer of the refrigerator, keeping it as moisture-free as possible. Placing the cauliflower stem-up will help avoid condensation on the head. Enjoy within 5 days. IPM.
Garlic from Eagle Road Produce in Pennsylvania. Storage: keep in a cool, dry, preferably dark, well-ventilated place. Do not store it in a plastic bag. Will keep for several months.
Macoun apples from Phillips Farm, NJ. Creamy white, tender-crisp flesh. Extra sweet, and have a rich, mild taste, with hints of berry. Storage: Store apples in the refrigerator, and they will last 6-8 weeks. Comparatively, apples typically last less than a week at room temperature before they lose their crispness. IPM.
NY 10346 Pears from Samascott Orchards in Kinderhook, NY. Large, similar to Bosc pears. Storage: Pears need to ripen at room temperature, so don’t refrigerate an unripe pear. Check the neck of the pear for ripeness daily, by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it’s ripe and ready to eat. Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later. IPM.
Snacking peppers from Eagle Road Produce in Pennsylvania. The amount you'll have in your farm box will be equivalent to 1-2 full size bell peppers. It may seem like a lot of peppers, but you can use them the same way you use full size peppers. Storage: don’t wash them until you’re ready to eat them. Store in the crisper drawer of your fridge, in the bag you receive them in, for 1-2 weeks.
Chives from Vannini Farms in New Jersey. Storage: Store refrigerated, wrapped in a damp paper towel in a plastic bag if you have one. Should last 5-7 days. Certified organic.
Carrots, loose, from Dagele Brothers Produce in New York. Storage: Carrots can be submerged in water in the fridge for several months. Alternatively, store in a plastic bag in the fridge for about two weeks. IPM.
Baby kale from Radicle Farm in Newark, New Jersey. Storage: Store in the fridge, in the bag it arrived in, for up to two weeks.
Tomatoes from Sunny Harvest Cooperative in Lancaster, Pennsylvania. Storage: Tomatoes should be stored at room temperature for about a week. Never refrigerate.
Upcycled vegetable broth concentrate from Matriark Foods in New York. A flavor-dense, low-sodium broth concentrate made from upcycled, fresh-cut vegetable remnants.
Mahon Reserva cheese sourced by Maplewood Wheelhouse. A not too dry, smooth cheese with some piquancy in the finish. While full-flavored, the taste is balanced and accessible. Excellent for grating and shaving over pasta or salads.
Organic rye sourdough from Bread Alone Bakery in Kingston, NY. Made with whole dark rye flour that is grown and milled in the region. This bread is a great base for sandwiches. It’s also great as a simple breakfast, toasted with butter. Storage: For best moisture retention, slice bread from the center out, rather than from one end. Store in a bag, with the two cut halves facing each other and pressed together. If you need to store it for more than a few days, slice up single-day portions and freeze. King Arthur Baking Company has additional tips. Organic.
Pastured eggs from Hazelman Farms in West Millord, NJ. Storage: Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use.*Integrated Pest Management is an effective and environmentally sensitive approach to pest management that relies on a combination of common-sense practices.