Storage Tips

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  Winter Squash, storage tips

  When buying squash for storage, it is important to find the unblemished fruit. Any little ding will only get worse in storage, and will affect the quality of other squash as well. Most varieties store well in the pantry through much of winter. Squash are easy to grow in Vermont too, if you have the space for them. And if you don’t, not to worry because undoubtedly someone you know grew too much.

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• Removing Tomato Skins

  To can or freeze tomatoes, or to make sauce or soup it is best to remove the tomato skins (and seeds) before doing so. Tomato skins and seeds are harder to digest and they do not cook down like the flesh does and will appear as seeds and strips of skin in your finished product. Blanching loosens the skin so that it can be easily removed.

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• Sundried Tomatoes

  These dried tomatoes make a great snack as is or chopped up and added in to an omelet, quesadilla, stir fry or grain salad. They rehydrate easily in soups, stews, or sauces. Dried tomatoes retain their flavor well and can be stored in glass jars in the pantry.

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  Drying Peppers

  Peppers, hot or not, can be dried in many ways and they store well. Removing moisture from peppers will magnify and intensify the heat, flavor, and natural sugars it contains. Dehydrated chiles pack more fiery punch and ferocity in both food and hot sauce recipes than fresh peppers. Plus, if you grind or crush dried peppers, you can use it as an all-purpose flavoring and seasoning for any occasion.

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  Harvesting and Curing Garlic

  Bottom five leaves on your garlic brown, with a few green leaves toward the top? It’s time to harvest!

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  Our fresh dried beans!

  Dried beans are not only beautiful to look at, they are delicious, nutritious, and each has its own flavor and texture. We encourage you to try all five of the varieties we grow. The first time you try fresh dried beans, you’ll be amazed at the taste. Dried beans become tougher and less flavorful as they age: most dried beans are so old they’ve lost all flavor. The answer: use fresh local dried beans!

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  Drying herbs

  June is great time to go out and collect herbs to dry for tea and spices.

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• Storing veggies in the refridgerator

  The items in your basket are best stored in the cooler or refrigerator. In general vegetables of all kinds do not like to be exposed to fluctuating temperatures. A nice and even 40-45 degrees is the best.

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