Produce
Arugula – Store in a loosely-sealed bag in the crisper and use within three days. Flavor: a peppery, nutty green that can be mellowed by tossing with milder salad leaves or giving it a 30- to 60-second sauté. Pairings: shines with citrus, toasted nuts and shaved Parmesan or Pecorino, and is excellent layered on sandwiches, stirred into hot pasta or scattered over pizza. Preserve it: blitz leftovers with olive oil and freeze in ice-cube trays for instant pesto boosters. Recipe inspiration: 19 Ways to Eat Arugula, Arugula-Avocado-Radish Salad with Poached Egg, and Roasted Radishes over Arugula with Chive Vinaigrette.
Basil – Storage: treat like a tender herb—trim the stems and stand the bunch upright in a glass of water on the counter or in 
the fridge; basil dislikes being sealed in a plastic bag for more than a day or two, so plan to use it quickly. Use quickly: listed in our “use-first” veggies because its flavor and texture fade fast—aim to enjoy within 3–4 days of delivery. Pairings & everyday uses: classic Italian basil is unbeatable for pesto and pairs beautifully with tomatoes, summer squash, cucumbers, fresh mozzarella, grilled chicken and eggs; chiffonade it over salads, scatter on pizza, stir into hot pasta or brighten fruit salads. Preserve it: blend with olive oil for freezer-friendly pesto cubes, or tie sprigs together and hang upside-down in a dry, airy spot until crisp, then crumble into a jar for year-round seasoning. Recipe inspiration: Classic Pesto, Basil-Cucumber-Lettuce Salad, and our flexible DIY Pesto Formula.
Beans (Green & Yellow) – Storage: stash unwashed beans in a loosely sealed plastic bag 
in the crisper; they stay crisp for about a week.
Nutrition: a powerhouse of dietary fiber plus vitamins A, C & K and folate. Color notes: green, yellow and even purple pods all taste the same—cook them interchangeably. Prep & cooking: snap off stem ends, then steam, boil, sauté, grill or roast; they also pickle beautifully. Flavor friends: garlic, lemon, dill, pesto, olive oil and fresh tomatoes all highlight their sweet crunch. Recipe inspiration: Blistered Green Beans, Easy Roasted Beans, Green Bean Salad with Red Onion & Tomato, and Green Beans with Caramelized Onions.
Beets, Red – Storage: twist off greens and wrap them in a damp cloth or plastic bag (use quickly); tuck unwashed roots in a plastic bag in the crisper for up to two weeks. Freezing: slice or dice cooked beets, flash-freeze on a tray, then seal in freezer bags for year-round use. Cooking ideas: roast, steam, boil, grate raw into salads, or blend into baked goods for natural sweetness and color. Recipe inspiration: Summer Beet, Walnut & Parmesan Salad, Beets & Caramelized Onions with Feta, Crispy Baked Beet Chips, and 11 Beet Recipes That Don’t Taste Like Dirt. Tip: purée roasted beets and sneak them into brownies, cakes or pancakes for extra nutrition and a deep ruby hue.
Broccoli – Storage: keep heads unwashed in a perforated plastic bag in the fridge; 
trim large leaves (save for DIY veg stock). Prep: rinse just before use, then soak upside-down in cold salted water to flush out bugs.
Cooking: best when quickly steamed, stir-fried, roasted, or eaten raw; over-cooking dulls color and nutrients.
Eat the whole plant: peel and slice the stems or spiralize them—don’t toss!
Recipe inspiration: Broccoli with Beans & Almonds, and Bon Appétit’s guide to Stop Throwing Out Your Broccoli Stems.
Tip: blanch florets, then freeze for quick add-ins to winter soups, casseroles, or smoothies.
Cabbage (general) – Storage: keep dry, unwashed heads in the fridge (crisper drawer or perforated bag); most hold 1–2 weeks, but summer “green” cabbages are shorter-keepers. Prep: rinse, halve, remove the tough core; shred, wedge, or leave whole for stuffing. Cooking & Freezing: enjoy raw in slaws, sauté or stir-fry, roast “steaks,” braise, or ferment into kraut; to freeze, blanch 90 sec, chill, dry, pack, and freeze. Bonus tip: roast 400 °F wedges drizzled with olive oil & salt until caramelized for an easy side.
Cabbage, Caraflex / Conehead – 
mild-sweet cone-shaped leaves perfect for stuffed cabbage or low-carb wraps; also ideal for small-batch kraut (Mason-Jar Sauerkraut). Caraflex is noticeably sweeter and more delicate than round cabbage, making it ideal for raw salads, slaws, and leafy “wraps.”
Cabbage, Green (Summer) – tender leaves shine in quick dishes—try a citrusy “Lime Ginger Slaw” or classic coleslaw.
Cabbage, Red – vibrant color & longer storage; great in Red Cabbage Slaw, Braised Red Cabbage, or braised with apples & onions; makes beautiful red sauerkraut too.
Cabbage, Chinese / Napa – delicate, mildly sweet; eat raw in salads or quick-cook in Asian dishes such as this Stir-Fried Napa Cabbage; stays fresh up to 2 wks wrapped in a damp towel.
Cauliflower – Storage: Tuck the head into an airtight or produce bag and keep it dry in the refrigerator; whole heads stay fresh for about a week, cut florets for 2–3 days. Uses: Delicious roasted, steamed, sautéed, or raw in salads; quick roasting “turned my family into cauliflower LOVERS.” Low-carb swaps: Pulse or mash for cauliflower “rice,” creamy mash, or even a pizza-crust base. Flavor pairings: Olive oil, garlic, Parmesan, herbs, or bright citrus all complement its mild, nutty taste. Recipe inspiration: our favorite Roasted Cauliflower with Pasta & Lemon Zest (tasty even without the pasta!).
Collard Greens – Storage: Wrap the unwashed leaves in damp paper towels, slide them into a loose plastic bag, and refrigerate for up to 5 days. Freezing: Wash, stem, blanch 3 minutes, chill in ice water, dry, and pack into freezer bags for winter dishes. Versatile uses: Their sturdy leaves make excellent “lettuce” wraps, sautés, and hearty additions to soups or stews, or bake into crisp collard chips. Sneak in nutrition: Blend into smoothies or freeze as green cubes; finely chop to hide in brownies or pasta sauce. Slaw inspiration: Try the tangy Collard & Cabbage Slaw with Basil alongside barbecue or burgers.
Sweet Corn – Storage: Keep ears (husks on) in the refrigerator for a day or two, but enjoy as soon as possible for peak sweetness. Prep: Peel off husks and silk, or grill/roast with husks on after soaking in water; simply cut off any worm-damaged tips. Cooking: Boil 5-8 min, grill, roast, or even eat raw right off the cob. When cutting kernels, stand the cob upright and slice downward—then save stripped cobs for flavorful broth. Recipes: Classic street-style Mexican Elote, bright summer Corn & Red Onion Salad, or explore 30 Sweet Corn Recipes for chowders, salsas, and more.
Cucumbers, Pickling – Storage: Keep in a loosely sealed plastic bag in the crisper; use within a week for best crunch. Best Use: These short, bumpy cukes stay extra-crisp in brine, but they’re also great raw as snack sticks or salad slices. Pickling Options: Make a super-simple Refrigerator Pickle (aka a Quick Pickle) or go probiotic with a naturally fermented version—same brine, just leave it to bubble on the counter 3–5 days. Tips: Trim the blossom end to keep spears firm; play with dill, garlic, mustard seed, or chili flakes for flavor; and repurpose leftover brine as a zesty salad dressing base.
Cucumbers, Slicing – Storage: Slip whole cukes into a loosely sealed plastic bag and keep in the crisper; they stay crisp 5–7 days. Fresh Ideas: Enjoy their cool crunch raw—slice into salads, tuck into sandwiches, or eat straight with hummus. They’re 95 % water and refreshingly low-cal, making them perfect summer hydrators. Recipes: Try a zesty Japanese Cucumber Salad, a protein-packed Cucumber-Almond Couscous Salad, or the farm-favorite Basil-Cucumber-Lettuce Salad. Bonus: Got extras? Float slices in water for a spa-style drink or do a quick fridge pickle to extend their life another week.
Dill – Storage: Treat like a bouquet: snip the stems, stand upright in a glass of water on the counter or in the fridge, and cover loosely with a produce bag; it keeps fragrant for 3–4 days. Flavor Partners: Bright, grassy dill loves potatoes, cucumbers, green beans, fish, and yogurt sauces. Use It Fresh: Shower chopped fronds over roasted veggies, fold into egg salad, or tuck sprigs into sandwiches and grain bowls for a pop of freshness. Preserve: Air-dry bunches upside-down, then crumble into jars for year-round seasoning—or pack into brine for classic dill pickles. Recipes: Whip up a tangy Yogurt-Dill Dressing for salads & veggie dip, or stir fronds into this easy Refrigerator Pickle formula.
Eggplant (Purple Globe) – Storage: Hold at cool room temperature and use within a day or two, or move to the crisper 
drawer for up to a week—flavor fades the longer it sits. Prep Tip: Salt sliced or cubed eggplant, soak 15 minutes, then rinse and gently squeeze to draw out excess moisture and tame any bitterness. Cooking Ideas: This sponge-like veggie loves bold flavors—sauté, grill, roast, bake, fry, steam, or stuff; peel or leave the skin depending on texture desired. Meal Prep & Freezing: Eggplant freezes best once cooked, so batch-make dishes like rustic Ratatouille or silky Baba Ganoush and tuck portions into the freezer. More Inspiration: Not sure where to start? Try these 8 simple ways to cook eggplant—from sheet-pan cubes to grilled planks for sandwiches.
Fennel – Flavor & Nutrition: Crisp, mildly sweet bulbs with a gentle anise finish, packed with vitamin C, potassium 
and manganese.
Storage: Slip bulbs into a plastic bag in the crisper for up to a week; trim feathery fronds and wrap them in a damp paper towel. Blanch and freeze sliced bulbs for longer keeping.
Prep & Uses: Shave raw into salads, sauté, roast, grill, or slip the stalks into broths and stews; fronds act like a fresh herb and blitz into pesto. Pairs especially well with citrus.
Recipe Inspiration: Bright, crunchy Farmer’s Favorite Fennel Salad, refreshing Chilled Fennel-Grapefruit Velouté, and waste-free Fennel Frond Pesto.
Garlic – Storage: Our bulbs are fully cured, so simply keep them in a cool, dark, dry spot with good airflow; they’ll hold for several months without refrigeration. Every-day Use: Mince, slice, smash or roast to deepen flavor in virtually any savory dish. Preserving Tip: Drop whole peeled cloves into quick pickles or ferments for an aromatic boost that mellows as they age.
Kale – Storage: Keep Lacinato or Red Russian leaves in a loosely sealed bag in the crisper for 7-10 days; wash only when ready to use. Freezing: Chop, blanch 3 min, chill, drain and pack into freezer bags for winter soups and stews. Quick-cook: Sauté with garlic and olive oil until just bright green, or toss raw ribbons into hot pasta to wilt. Snack Factor: Bake Kale Chips for a crunchy superfood treat. Flavor Boost: Whip up DIY Kale Pesto or hide greens in Kale Brownies. Weeknight Winner: Try the Wonderfully Easy Pasta with Kale for a 20-minute dinner.
Kohlrabi, Green / Purple – Remove leaves, bag bulbs. Eat raw sticks, grill, or Kohlrabi-Lime Salad.
Leeks – Mild-sweet onion flavour. Slice, rinse grit away, then sauté for soups, quiches, roasts. Keeps bagged ≤ 2 weeks; blanch & freeze for later.
Lettuce, Romaine – Crisp salads, mason-jar salads, or Lettuce Soup.
Microgreens – Airtight box with paper towel; enjoy within 5-7 days.
Mushrooms, Oyster – Paper bag, ≤ 1 week; sauté, grill, roast.
Mushrooms, Portobello & Cremini – Same variety, different size; paper bag. Blanch to freeze.
Mushrooms, Shiitake – Earthy; loose wrap. Great in stir-fries & soups.
Onions, Red – Refrigerate a few weeks; ideal raw. Try Corn Salad or Grilled Squash & Onion.
Parsley – Stand in water; keeps several days. Brightens soups, tabbouleh (recipe).
Radish – Roots bagged; greens ASAP. Roast (Roasted Radishes) or pickle.
Scallions – Damp-wrap; whole stalk edible. Make Onion-Top Pesto.
Snap Peas – Perforated bag; crisp raw or quick stir-fry.
Spearmint – Stems in water; great for tea or mint ideas.
Summer Squash, Patty Pan – Ideal for stuffing (Stuffed Squash) or try Sweet & Spicy Grilled Squash.
Summer Squash / Zucchini – Sauté, grill, spiralize. Recipe: Simple Sautéed Zucchini.
Swiss Chard – Bag 3-5 days. Cook like spinach (longer for stems).
Tomato, Cherry – Counter-top storage. Snack straight, or toss into Green-Bean & Cherry-Tomato Salad.
Tomato, Red – Keep on the counter; never refrigerate. Tomato & Onion Salad.
Fruit
Blackberries – Juicy & sweet-tart. Best fresh; also perfect on yogurt, cakes, or with chocolate.
Black Raspberries – Intensely flavored; refrigerate single layer ≤ 3 days or freeze.
Blueberries – Vent box, unwashed; lasts up to a week. Snack, bake, or freeze for smoothies.
Red Raspberries – Store shallow with paper towel; enjoy within a few days.
Yellow Peaches – Ripen on counter; refrigerate ripe fruit up to 5 days. Eat fresh, add to salads, bake tarts, or grill for dessert.
Tip: For any berries, extend life with a 1:3 vinegar-to-water rinse, then pat dry.
