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Beets
Beets
Storage: Separate the greens from the roots as soon as possible.
Cut the greens off, leaving about 1–2 inches of stem attached to the beet.
Don't cut into the beet itself, or it may bleed and lose moisture.
Store the greens separately in a bag or container with a paper towel.
The greens typically last 3–5 days, while the roots can last weeks.
Do not wash the beet root before storing.
Brush off excess dirt.
Place in a perforated bag or loose plastic bag in the refrigerator crisper drawer.
Treat the greens like Swiss chard: Sauté with garlic and olive oil, add to soups, mix into omelets or frittatas, or use young leaves raw in salads.
For long-term storage, cook or roast the beets first, peel and slice or dice, and freeze in airtight containers or freezer bags. Raw beets don't freeze well because their texture becomes grainy.
Carrots
Carrots
Storage Tips:
Cut off the greens about ½–1 inch above the carrot. Store the carrots in the refrigerator in a produce bag, container, or wrapped in a towel. Keep them dry but not dehydrated.
They’ll usually stay fresh for 2–4 weeks this way.
If the carrots get limp, they can be revived by soaking in ice water for 15-39 minutes to crisp back up.
For extra-crisp carrots and longer strorage, store peeled or unpeeled carrots submerged in water in a container in the fridge. Change the water every few days. This works especially well for cut carrot sticks.
Carrot tops are edible and can be made into pesto, added to soups, mixed into chimichurri, and used like parsley in small amounts.
Store the greens separately and use within a few days.
Recipes:
Cilantro
Cilantro
Storage:
Try the bouquet method.
Place the bunch in a jar with 1–2 inches of water, like flowers.
Loosely cover the leaves with a plastic bag.
Store in the refrigerator.
Change the water every few days.
This usually keeps cilantro fresh for 1–2 weeks, sometimes longer.
Flavor:
Think garlic + scallion + leek combined and mild enough to use generously.
It becomes sweeter when cooked.
Storage Tips
Store in the refrigerator.
Wrap loosely in a slightly damp towel or place in a produce bag.
Best used within about 5–7 days.
If roots are attached, trim only right before using.
Recipe:
Hakurei turnip
Hakurei turnip
Hakurei turnips are often called salad turnips because they're much sweeter and milder than traditional turnips. They can be eaten raw, cooked, and even the greens are delicious. Hakurei turnips are sweet, crisp, and juicy, mildly peppery, and slightly nutty.
Storage Tips:
Separate the greens from the roots as soon as possible. The greens continue pulling moisture from the turnips after harvest. Cut the greens off, leaving about ½ inch of stem.
Store the roots unwashed in a plastic bag or produce container in the refrigerator. They'll stay crisp for 2–3 weeks, sometimes longer.
Store the Greens by wrapping them loosely in a damp paper towel and place in a bag in the refrigerator. Best used within 3–5 days.
Putbaechu (풋배추)
Putbaechu (풋배추)
Putbaechu is a young, tender Korean cabbage often translated as baby napa cabbage or young green cabbage. It’s smaller, looser, and more delicate than the large Napa cabbage typically used for kimchi. It has soft, thin green leaves and crisp but edible stems. The bitterness is less than that of a mature cabbage. Because it’s so tender, it cooks quickly and is excellent raw or lightly cooked.
Storage Tips:
Keep it unwashed in the refrigerator.
Store in a loosely closed produce bag or wrapped lightly in a towel/paper towel to absorb moisture.
Best used within 3–5 days.
If the leaves wilt slightly, soak briefly in cold water to revive them.
Avoid sealing it tightly in plastic if it’s damp — it can rot quickly.
Recipe:
Red Rover Radishes
Red Rover Radishes
Red Rover Radishes are a crisp, bright-red radish variety known for their mild, peppery flavor.
Compared to some traditional radishes, they’re often a bit sweeter and less aggressively spicy, especially when fresh from a farm or CSA.
Both the roots and greens are edible. The flavor becomes sweeter and softer when cooked. The greens are comparable to turnip greens.
Storage Tips
Remove the greens first (they pull moisture from the roots).
Store roots in a bag/container in the fridge.
Store greens separately and use them quickly.
The roots usually keep for about 1–2 weeks refrigerated.
The greens are best within 2-3 days.
Tokyo Bekana
Tokyo Bekana
Tokyo Bekana is a type of Asian cabbage, and it is described as a cross between Napa cabbage, bok choy, and lettuce. Tokyo Bekana can be eaten raw in salads or cooked. It is good for roasting, grilling, or searing, which brings out a delicious nutty flavor. Many add to stir-fries for a succulent crunch.
When searching for recipes, try looking for recipes that use bok choy or Napa cabbage, and substitute Tokyo Bekana instead.
Storage Tips
Store in a sealed plastic bag, with a small amount of moisture in the bag. Greens wilt easily. Should be consumed within a week of harvest.
Recipes
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