Bulk Food Guide

Many of us are longing for fresh vegetables during the winter months.  Learning to store your bulk purchases will keep you eating well even in the off season!  This guide is meant to show you sample quantities, while giving a few storage tips.  Far more detailed information can be found all over the internet, but these are the basics:

Beets, Carrots, Turnips, Radishes, etc.

All of our root crops that once had leafy tops are stored best in a plastic bag in the refrigerator.  They like high humidity and, if properly stored, can last up to 6 months!  Carrots, turnips, radishes, and beets all make excellent pickles.  They also make an excellent kraut, shredded and fermented.  Pictured below: 5 lbs of carrots and 5 lbs of "Cylindra" beets, perfect for pickling.

Tomatoes can be frozen, canned, made into salsa, etc...

About 10 lbs of Grade 2 tomatoes, complete with a few cracks and bruises...

About 10 lbs of Grade 2 tomatoes, complete with a few cracks and bruises...

Edamame can be blanched and frozen.  Sold "on the stalk" this can be a fun preserving project for kids.  Simply pick off the pods, blanch and freeze whole.  This is the best edamame you have likely tried.  3 lbs pictured.

 3 lbs of edamame on the stalk.

 3 lbs of edamame on the stalk.

1 lb of pesto basil pictured

1 lb of pesto basil pictured

5 lbs of eggplant

5 lbs of eggplant