How to Store Your Produce

We’re often asked about the best ways to use, store and revive our produce over the course of the season. Outside of donating, freezing is obviously one of the best ways to get more from every delivery. But before you toss it all in a tupperware and stuff to the back of the drawer, take a moment to review the preferred techniques.

Tomatoes are the easiest of the bunch. We recommend a good, solid wash to make sure you remove any lingering dirt or debris. Keep them whole, and dry them thoroughly with a clean towel. Then leave them to air dry completely to remove the possibility of ice crystals forming.

Once the moisture is fully removed, move them to a freezer bag, press out the air and seal. A nice, ripe tomato can hold its flavor for up to half a year in the freezer, and whenever you do remove them, you’ll notice how easy it is to remove the skins: A quick dip in boiling water should have them practically melting off.

Leafy greens, root veggies, carrots, beets, peppers and most of what you’ll find in our boxes could benefit from a quick blanching. While specific veggies require different blanching durations, there’s a simple rule of thumb: for every one pound of vegetables, use one gallon of water. Bring your water to a boil, add your veggies, wait for about three minutes and then immediately transfer to an ice water bath. Give them roughly the same time in the cold plunge as they had in the hot tub, drain, dry and move to a freezer-safe container for storage.

The science is fascinating: The blanching process disarms the enzymes typically credited with browning, wilting and damaging the composition of your produce over the course of its lifespan. By blanching your produce before you freeze it, you’re increasing the likelihood that your produce will stay closer to its fully ripened form, from a nutritional, textural and even aesthetic perspective.

Cut and de-seed your peppers and squash before you stash them in the freezer. You’ll thank yourself when you pull them out weeks or months later, pre-sliced and ready for an instant addition to your pastas, skillets, tacos or casseroles. Plus, scooping out the seeds ahead of time gives you some early reward: A bit of oil, salt and about 20 minutes at 325°F gets you a golden-brown squash seed packed with more nutrients than you might expect.
Watermelon, cucumber, cantaloupe and other watery produce may not freeze the way you’re hoping. No matter which way you slice them, the freezing process warps and inflates the molecular structure of super-saturated produce, meaning the product you thaw could be a far cry from the product you froze. Of course, they’re still good candidates for smoothies, soups and other liquid bases. If it’s all heading to the same place… then who’s counting?
Lastly, not everything needs to be frozen If you’re (rightfully) concerned with your leafy greens losing their texture and complexion during the freezing process, try instead leaving them in crisper—unwashed. Excess water can encourage mold or bacterial growth, and many fruits and veggies grow in a protective skin that’s best left undisturbed. Turnips, beats, carrots and other root veggies, however, can benefit by having their tops removed before refrigerating. This will help keep them crisp, nutritious and ready for action when inspiration strikes.