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Storing your produce at the correct temperature and humidity is important, especially when you have abundance. Here are some suggestions:
Cucumbers and tomatoes* begin to deteriorate at temperatures below 50 degrees. Don’t refrigerate tomatoes because this will adversely affect the taste.
Potatoes can be suppressed from rotting and sprouting by storing with sprigs of sage, lavender and rosemary. They will do best around 40 degrees and in the dark.
Winter squash needs to be picked before a frost. Dry them in sunshine if possible for a few days. Wash them with a diluted solution of water and bleach. Storage at 50 degrees is best.
Refrigerate apples as soon after picking as possible.
Refrigerate cauliflower as soon after picking as possible.
Onions need low humidity and hung in mesh bags for best air circulation.
Don’t store apples or pears with onions or potatoes.
Squash and Zucchini will store best if you store them for 2 days at 59 degrees then refrigerate.
Peppers will store best if you store them at 50 degrees for 10 days then refrigerate.
Sweet Potatoes store best by curing unwashed perfect tubers at warm (75-85 degrees) for 6 to 10 days. Handle carefully to avoid bruising. As potatoes cure the skins will toughen and sugar content will double. Store at 45-60 degrees.
* Tomatoes
I have heard of many ways to handle green tomatoes; such as wrap each individual tomato in newspaper, store in various materials, etc., but my favorite way is to just lay them out indoors (not in the sunshine) on a table or counter and watch them ripen; some ripen just fine, others start to rot. You don’t know which ones are going to spoil until it happens so I don’t like to hide them in paper or other materials. They ripen just fine this way and I always know which ones need to be used or thrown out. Hiding them away in paper just seems to be asking for trouble. Maybe it isn’t the fanciest way to handle green tomatoes but it works for us and is easy.
Sun-Dried Tomatoes
Sun-Dried Tomatoes are great for recipes, (soups, casseroles, salads, etc), because their flavor is so intense. They also make great snacks, low in fat and calories but full flavored.
You can make your own; which is great news because in the stores they sell from $5.00 to $13.00. You need a tomato, such as a ‘Roma’, that is on the dry side and meaty. We grow ‘Juliets’ here at ‘Rocky Gardens’, which are perfect for drying.
Directions for drying your tomatoes:
‘Steam blanch’ for 3 minutes- leave them whole. (Use a steamer; don’t put them directly into boiling water.)
Slice in half and lay out on baking sheet, cut side up.
You need a sunny dry atmosphere for drying outside.
Depending on the weather it might take four days for them to dry.
Here in Michigan we don’t have the intense sun needed for the process but an oven will give the same results. If you have a dehydrator use it for drying them.
Bake in oven at 200 degrees.
The baking process will take many hours.
Check on them after several hours; if you haven’t seen them in the store, you want them to be dried like a dried apricot.
Store in zip-lock bags in refrigerator for a few weeks and in the freezer for longer periods.
Infusing Herbs into Oil
Use the leaves of the herb of your choice. Blanch in boiling water for 10 seconds. Dry well on paper towels.
Mix leaves with canola or olive oil in a blender. The intensity of the flavor desired will determine how many leaves to use. Start the blender slowly, gradually increasing the speed to high. Blend on high for 20 seconds.
Strain this emulsion into a glass bowl through a screen strainer lined with a coffee filter. Cover with plastic wrap. Drain at least 4 hours.
Use for cooking, marinades, basting sauce or dressings.
Can be kept in refrigerator for 3 weeks or in freezer for 3 months.
Infusing Herbs into Vinegar
As a general rule use 1-cup of fresh picked herbs to flavor 1-qt. of vinegar.
Loosely fill a clean glass bottle or jar with clean herbs.
Fill with vinegar to cover the herbs and cover with plastic wrap or cork. Do not use metal.
Store in cool, dark place for two to six weeks.
Strain to remove the herbs when the flavor desired is achieved.
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Purple basil looks beautiful in white vinegar turning an orchid pink. |
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If you desire to give flavored vinegar as a gift, put into an interesting bottle with a sprig of the herb used for flavoring in the bottle. Tie with a ribbon or raffia. |
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Infused vinegars can remain useable for a year but infused oils will only last for 3 weeks in the refrigerator. |
Suggestions of herbs for infusing:
Fennel, sage, rosemary, garlic, chives, basil, tarragon
This is not a complete list, only ideas to get you started.
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