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Fresh This Week Tips, Week 11.28.10

Navel Oranges
STORE: Refrigerate for up to two weeks.
PREP:  Peel the orange and remove the white pith, if desired. To section the already peeled fruit, cut away the outer and inner skin to expose the pulp. Then, run a sharp knife along the sides of the dividing membranes to release the sections. Work over a bowl to catch the juices.
For juicing, halve the fruit with the skin on and use an orange juicer.
For orange zest, scrub the outside of the orange with hot water and use a hand grater or vegetable peeler to remove the zest.
USE: Eat your navels as a delicious snack served as wedges, but you can also incorporate them into beverages, vinaigrettes and salads as a sweet and colorful accent.
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STORE: Keep unwashed zucchini in a plastic bag and place in a cool area or inside the refrigerator for up to one week.
PREP: Wash zucchini by gently rubbing them under cool water. Slice off both ends of the zucchini. Cut them into rounds, spears or half moons.
USE: Zucchini is a versatile veggie. It can be grilled, cooked with pasta, stuffed or baked into breads and muffins. Make a healthy stir fry with zucchini and other veggies from this week’s box. Add a touch of butter to a hot skillet and toss in cut zucchini and other veggies of your choice such as carrots, cabbage or even squash (cooked). Season your stir fry to taste. Remove from heat when veggies are still crisp, but tender.
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Red Leaf Lettuce
STORE: Store red leaf lettuce in the crisper of your refrigerator inside a sealed plastic bag. Use within three to five days.
PREP:  Rinse thoroughly to remove dirt and dry the leaves with a paper towel or in a salad spinner. Chop or tear to your preference.
USE: Use chopped lettuce as a base for a salad or the crunch in a sandwich. You can also make some tasty free-range chicken or tofu lettuce wraps.
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STORE: Store radishes wrapped in plastic with the leaves and stems removed in the coldest part of your refrigerator for four to seven days. You can also store them in a tupperware container filled with cold water and they will keep for up to two weeks.
PREP: Rinse radishes under cold water and keep them whole or slice them depending on their purpose.
USE: Radishes are a great, healthy snack and can be used atop salads or sandwiches, in sautées or pickled. Radishes have a refreshing peppery flavor and unbeatable crunch!
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STORE: Store unwashed parsnips in a cool dark place, just as you would carrots. Wrapped in a paper towel and placed in a plastic bag in the vegetable drawer of your refrigerator, they should last up to 2 weeks, if not longer. Cooked parsnips may be refrigerated and used within 3 days.
PREP: Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the tougher skin to preserve nutritional value.
USE: The parsnip looks like a white, overgrown carrot. It is sweet with a texture like a sweet potato and can be eaten raw or cooked. You may grate them raw in salads, but we think they are best when roasted in the oven, with carrots, or steamed and mashed like potatoes. If adding to soups, wait until the last 5-10 minutes of cooking time so the parsnips don’t become mushy from overcooking. You may also substitute parsnips in most recipes that call for carrots.
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STORE: With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if placed in sealed plastic bags.
PREP: Wash and peel kohlrabi before using. The bulb can be sliced, cut into quarters, cubes or julienne strips.
USE: These interesting little vegetables can be eaten raw or cooked, and taste a lot like broccoli stems. You can roast, steam or bake them, add them to a salad or curry or even quick pickle them:
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