Joining a CSA (Community Supported Agriculture) program means that you are not only supporting the hard work of your local farmers, but that you are also signing up to receive at least 15 glorious weeks of fresh produce in return. What does this mean? Well, for starters it means that eating healthy will become a real and attainable part of your life. It means that your fridge and pantry will be overflowing with fresh, locally sourced items. It means that you’ll be eating a wide variety of vegetables on a consistent basis, giving your overall health a push in the right direction. Most of all, it means that you’re gonna have to get a little more creative in the kitchen.

That last statement might seem a little scary at first, but hear me out. Getting creative in the kitchen simply means that you’ll be finding new ways to use veggies that you’ve gotten a little too comfortable with (there’s no rule that lettuce can only be used for salad and sandwiches), and that occasionally you’ll get to sample veggies that you’re not familiar with at all. This unlocks the next level of healthy living, y’all. But how do you make the most of your newly found bounty, how do you keep your produce fresh, and how on Earth do you use up all that kohlrabi or all those beets?!

Vegetable Storage Tips

You’re seriously gonna get a lot of fruits and vegetables and you want to make them last! As soon as you get your CSA delivery, follow these guidelines from the fine folks at Real Simple to store your vegetables the right way. Ideally, you want your fridge to stay at around 35 degrees Fahrenheit. This way, you’ll ensure that your produce will stay the freshest it possibly can without the hassle of frost.

Follow these general storage rules:

1. Never wash a vegetable that you are preparing for storage. Washing shortens storage life, sometimes by months. That said, the smaller bags of carrots you’ll get in your share are often washed so that they can be better inspected prior to packing. If you keep them moist, they can keep very well.
2. When storing in a plastic bag in the refrigerator make sure that you remove as much air from the bag as possible before storing.
3. Veggies in the drier storage areas (like squash) store ideally in open bins, one-layer deep with plenty of air circulation. (canning jar boxes or old seedling trays are good for this.)
4. Keep the area dark. This is particularly important for potatoes that will begin to sprout if exposed to light
5. Inspect all items when taking something from storage. If there are signs of spoilage, remove the piece from storage and use the item as soon as possible.

List of Produce

Alfalfa sprouts
Refrigerator: 3 days

Apples
Refrigerator: 3 weeks

Apricots
Refrigerator: 5 days
Tip: To ripen, keep at room temperature in a paper bag until soft and fragrant.

Artichokes
Refrigerator: 1 week

Arugula, bunch
Refrigerator: 5 days
Tip: If the bunch has roots, wrap it in a damp paper towel before bagging.

Asparagus
Refrigerator: 3 days
Tip: Trim the ends before wrapping the spears in a damp paper towel, then in a plastic bag.

Avocados
Refrigerator: 3 days
Tip: To ripen, keep at room temperature in a paper bag until soft.

Bananas
Countertop: 5 days
Tip: Ripe bananas can be frozen for baking (the skins will blacken, but the flesh will be fine).

Beets
Refrigerator: 3 weeks
Tip: Separate the leaves from the roots before storing them separately in a plastic bag; the leaves will stay fresh for up to 3 days.

Bell peppers
Refrigerator: 1 week (green); 5 days (red, yellow, and orange)

Blackberries
Refrigerator: 2 days (spread in a single layer on a paper towel–lined plate)
Tip: Discard damaged or moldy berries before storing to prevent the spread of mold.

Blueberries
Refrigerator: 1 week
Tip: Discard damaged or moldy berries before storing to prevent the spread of mold.

Bok choy
Refrigerator: 3 days

Broccoli
Refrigerator: 1 week

Broccoli rabe
Refrigerator: 1 week

Brussels sprouts
Refrigerator: 1 week

Cabbage, green and red
Refrigerator: 2 weeks

Cabbage, savoy and napa
Refrigerator: 1 week

Cantaloupe
Refrigerator: 5 days (whole); 3 days (cut)
Tip: To ripen, keep at room temperature in a paper bag. Before slicing the melon, wash the rind thoroughly to prevent the transmission of bacteria.

Carrots
Refrigerator: 2 weeks

Cauliflower
Refrigerator: 1 week

Celery
Refrigerator: 2 weeks

Chard
Such as Swiss and rainbow
Refrigerator: 3 days

Cherries
Refrigerator: 3 days (in an open bag or bowl)

Chili peppers, fresh
Refrigerator: 2 weeks
Note: Dried chili peppers will keep for 4 months in an airtight container.

Clementines
Refrigerator: 5 days

Collard greens
Refrigerator: 5 days

Corn, unshucked
Refrigerator: Best on the first day; 3 days are possible.

Cranberries
Refrigerator: 1 month

Cucumbers
Refrigerator: 5 days

Eggplant
Refrigerator: 5 days

Endive
Refrigerator: 5 days

Escarole
Refrigerator: 3 days

Fennel
Refrigerator: 1 week

Garlic
Pantry: 2 months (make sure air can circulate around it)

Ginger
Refrigerator: 3 weeks
Tip: Ginger can be frozen for up to 6 months. It’s not necessary to thaw it before grating.

Grapefruit
Countertop: 1 week
Refrigerator: 3 weeks

Grapes
Refrigerator: Best up to 3 days; 1 week is possible (in a bowl or ventilated plastic bag).

Green beans
Refrigerator: 1 week

Herbs, leafy
Refrigerator: 3 days (basil, cilantro, chives, tarragon); 5 days (parsley, mint)
Tip: Wrap the bunch in a damp paper towel before bagging.

Herbs, woody
Such as rosemary and thyme
Refrigerator: 2 weeks

Honeydew
Refrigerator: 5 days (whole); 3 days (cut)
Tip: To ripen, keep at room temperature in a paper bag. Before slicing the melon, wash the rind thoroughly to prevent the transmission of bacteria.

Jicama
Refrigerator: 1 week

Kale
Refrigerator: 3 days

Kiwis
Refrigerator: 4 days

Leeks
Refrigerator: 1 week
Tip: Cut off and discard the dark green tops and keep the roots intact.

Lemons
Refrigerator: 3 weeks

Lettuce, bagged and in clamshells
Refrigerator: No matter how fresh the leaves look, follow the expiration date on the package, since bacteria can develop.

Lettuce, head
Refrigerator: 5 days (iceberg can last for 2 weeks)

Limes
Refrigerator: 3 weeks

Mangoes
Refrigerator: 4 days
Tip: To ripen, keep at room temperature in a paper bag until soft.

Mushrooms
Refrigerator: 1 week (in a paper bag)

Mustard greens
Refrigerator: 3 days

Nectarines
Refrigerator: 5 days
Tip: To ripen, keep at room temperature in a paper bag until soft.

Okra
Refrigerator: 3 days (in a paper bag)

Onions
Pantry: 2 months (whole; make sure air can circulate around them)
Refrigerator: 4 days (cut)

Oranges
Countertop: 3 days
Refrigerator: 2 weeks

Parsnips
Refrigerator: 1 month

Peaches
Refrigerator: 5 days
Tip: To ripen, keep at room temperature in a paper bag until soft and slightly fragrant.

Pears
Refrigerator: 5 days
Tip: To ripen, keep at room temperature in a paper bag until soft.

Peas, English and in pods
Refrigerator: 4 days
Tip: Leave them in the pods until ready to eat.

Pineapple
Countertop: 5 days (whole)
Refrigerator: 3 days (sliced)

Plums
Refrigerator: 5 days
Tip: To ripen, keep at room temperature until soft and the skins develop a silvery, powdery coating.

Pomegranates
Refrigerator: 3 weeks (whole); 3 days (seeds)

Potatoes, new and fingerling
Pantry: 5 days (make sure air can circulate around them)

Potatoes—red, russet, Yukon gold, and others
Pantry: 3 weeks (make sure air can circulate around them)

Radicchio
Refrigerator: 4 days

Radishes
Refrigerator: Best up to 3 days; 2 weeks are possible
Tip: Remove the leaves to prolong freshness.

Raspberries
Refrigerator: 3 days (in a single layer on a paper towel–lined plate)
Tip: Discard damaged or moldy berries before storing to prevent the spread of mold.

Rhubarb
Refrigerator: 1 week
Tip: Do not eat the leaves; they can be toxic if consumed in large quantities.

Rutabaga
Pantry: 1 week
Refrigerator: 2 weeks

Scallions
Refrigerator: 5 days

Shallots
Pantry: 1 month (make sure air can circulate around them)

Snow peas
Refrigerator: 4 days

Spinach, bunch
Refrigerator: 3 days

Squash, summer
Refrigerator: 5 days

Squash, winter
Such as acorn, butternut, delicata, and spaghetti
Pantry: 3 months (whole)
Refrigerator: 1 week (cut)

Strawberries
Refrigerator: 3 days
Tip: Discard damaged or moldy berries before storing to prevent the spread of mold.

Sugar snap peas
Refrigerator: 4 days

Sweet potatoes and yams
Pantry: 2 weeks (in a paper bag)

Tangerines
Refrigerator: 1 week

Tomatillos
Refrigerator: 1 month (in a paper bag)

Tomatoes
Countertop: 3 days
Tip: To ripen, keep at room temperature in a paper bag.

Turnips
Refrigerator: 2 weeks
Tip: Separate the leaves from the roots before storing them separately in a plastic bag; the leaves will stay fresh for up to 3 days.

Watercress, bagged and in clamshells
Refrigerator: No matter how fresh the leaves look, follow the expiration date on the package, since bacteria can develop.

Watercress, bunch
Refrigerator: 4 days

Watermelon
Refrigerator: 1 week (whole); 2 days (cut)
Tip: If you can’t refrigerate the melon whole, keep it in the pantry at a cool temperature.

Zucchini
Refrigerator: 5 days

CSA Meal Planning Ideas

 

• Smoothies: What better way to eat your greens than to drink them! When blended with fruit, ice, and even some milk or yogurt, even the most rugged greens become smooth and tasty. Regular blenders can do a good job with greens such as spinach, parsley, cilantro, or watercress.
• Omelets: Spinach is an especially good option for adding to omelets. Other tasty options include arugula, beet greens, and parsley. The key is to choose greens that soften quickly, but ones that do not release too much liquid.
• Pasta sauces: Heartier greens, such as collards and kale, can cook down and soften during the simmering period, providing an additional texture to sauce. Make sure to chop the greens into bite-size pieces for the best results! Remember, you can make a pesto chock full of greens, such as basil and parsley — just go a bit easy on the olive oil, pine nuts, and cheese for a lower calorie version.
• Baked: Baked kale chips are amazingly fast, easy, and healthy! Simply wash the kale, tear into bite size pieces, and add a pinch of salt and/or some spices and a dash of olive oil. Toss the kale to coat and then spread across a baking sheet. Bake at 350° F for 10-15 minutes until the kale is crispy and enjoy!
• Soups & Stews: Many classic soups and stews include dark, leafy greens, such as kale, mustard greens, and turnip greens. Similar to pasta sauces, soups and stews are cooked for a long time, so the greens can soften and provide a texture and taste to contrast the other ingredients. Greens go especially well in tomato-based stews or soups with beans.
• Sauteed: Whether cooked with bacon or lentils, collard greens create the foundation of some classic side dishes. Try cooking kale or Swiss chard with some olive oil, fresh garlic, lemon zest, and a dash of Romano or Parmesan cheese for an Italian-style satisfying side!
• Shredded: When shredded finely, even tougher greens become easy to handle. You can shred greens for a healthy garnish on mashed potatoes or mix them into your favorite coleslaw recipe. Use a combination of shredded greens with some quinoa, mint, lemon juice, and olive oil to make a simple tasty “tabbouleh.”
• Wraps: Crunchy greens that contain a good amount of water, such as Swiss chard, bok choy, escarole, or romaine lettuce, make fantastic “wraps” for a variety of fillings, ranging from roasted eggplant, tomatoes, onion, and garlic to teriyaki chicken with mandarin oranges.