Recipes & Food Storage

“What should I do with this?” 

We are often asked how to use the fruits and vegetables we grow, distribute, or teach about. Growing food takes time and care, so making sure fruits and vegetables are stored so they stay fresh and prepared so they are delicious is important.

Here’s Greener Partners’ advice for how to store fruits and vegetables, and some recipes to help you know what to do with them.


Storing & Cooking Information

Wash greens well and dry with kitchen towels or in a salad spinner. Place in a plastic bag or
container lined with a dry paper towel in the refrigerator for up to 3 weeks. Spinach has a long shelf life if stored properly! Too much moisture causes rot, so they will go bad more quickly if stored wet.

Freezing: Wash and remove any damaged pieces.  Drop into boiling water for one minute, cool the spinach immediately in ice water, drain thoroughly and place in freezer bags.  Remove air from the bag (to prevent freezer burn) and place in freezer.

To eat raw: Use spinach as a salad green, or mixed with other salad greens.

Cooked: Sauté a little chopped or sliced onion in olive oil for 5 minutes. If you like, add a bit of chopped garlic and cook for a minute. Add a bunch of spinach and cook for a few minutes, stirring as it wilts. Add a pinch of salt and pepper.

Beets & Carrots

Storing & Cooking Information

Root vegetables like carrots and beets stay fresh and crispy in the refrigerator for up to 2 months! If they have greens attached, remove and store separately. (Beet greens can be cooked like spinach or chard.)

When you are ready to eat, thoroughly wash before eating.

To eat raw: Carrots can be eaten with or without the skin, while beets will need their tough skin removed before eating raw. Try slicing carrots into sticks for dipping into your favorite hummus or salad dressing, or shred raw beets & carrots on top of some greens for a bright & beautiful salad.  

Roasted: Chop carrots and/or beets into 1-inch cubes, toss with oil to coat & a pinch of salt and pepper, lay out on a baking sheet in a single layer, and roast at 350 degrees in the oven for 1 hour.  Eat plain or cool and store in the refrigerator to put in salads. Add fresh herbs like rosemary and thyme for extra aroma and flavor.