Storage & Cooking Tips

SQUASH SKINS:
Always google first - can you eat the squash?
Examples of squash skins that are really tasty:
Kuri, Crookneck, Patty Pan, Mashed Potato, Delicata, Acorn.
We suggest cooking in big chunks, and then seeing how tough or tasty the skin is afterwards and THEN peeling it. It's much easier, too!

SQUASH PREP & COOKING:
Squashes are usually best cooked either in chunks for around 30-40 minutes, or in halves (seeds removed) and face down for 45+ minutes. You don't often need to peel them (see squash skin tips) so check first. Look out for spaghetti squash - as that can be pulled apart like spaghetti!

GLOBE ARTICHOKES:
Easiest way to eat this is to remove the stem, boil them or steam in 1 inch of water for 15-30 minutes depending on size until soft. Try adding garlic or lemon juice.
Eat the soft leaves one by one, dipped in garlic butter.
Underneath the leaves, remove the "hair" part, and you'll be left with a tasty heart!

FENNEL:
Aniseedy when raw, milder when slow cooked. Don't be afraid!
Our fave way to cook is:
Peel the tough layer off, chop the fronds and bottom off, slice into 1cm slices, add oil and roast for 40+ minutes. To speed it up, simmer the fennel for 3 mins first to give it a head start.
Use the tops (fronds) in a salad or make a fennel pesto!
TIP: Don't remove the whole first layer, just use a potato peeler to remove the most outer part.

CAULIFLOWERS:
EAT. THE. LEAVES!
The leaves are the most outerpart of the vegetable, meaning they are to protect the plant and are highest in polyphenols and fibre.
Either finely slice and fry in butter for 5 minutes, or roast in bigger chunks in olive oil for 20-30 minutes until slightly crispy.
Delicious chucked in with a roast dinner at the bottom of the tray.

KOHL RABI:
Part of the cabbage family, this veg can be used in place of potato or root veg.
The skin is a little tough in places - but many do eat the skin. If soft it can be really tasty.
Chop off the ends (sautee those) and cube the bulb. It takes a while to cook, so the smaller the better. Roast in oil and seasoning for 30-45 minutes until properly soft.
Alternatively - eat it raw! Grate into a salad, with apple and carrot too. Add some vinegarette, yum.

KALETTES:
Little weird mini kale plants the size of sprouts - they taste nothing like sprouts!
Perk them up in water if they're a little squished in your fridge.
Roast then in oil for 15-20 minutes, or chop in half and stir fry. So tasty!

CARROT TOPS:
Keep the carrots in a jar of water, tops in tact in the fridge until you use them. Don't discard the tops, they're a delicious green. Give a rinse, and then use in salads, sautee, or pop 'em on a burger!

CARROTS:
These are happiest submerged in water, kept in the fridge. Especially if they have tops! Only peel if necessary - lots of nutrients in the skins.

KALE:
If long pieces, store the ends in water in the fridge, like a bouquet. If smaller pieces, keep wrapped in plastic in the fridge. If they start to get soft, you can perk them up by submerging in water overnight.

RED PEPPERS:
Keep these in the crisper drawer in the fridge, ideally in a plastic bag (with little holes).
These also freeze, but best to chop them first. Flash freeze them on a flat tray for an hour, then put in a plastic bag or wrap to freeze them (so they don't stick together!)
Also - when chopping, don't forget to also eat the bottoms, and right up to the stem!

TURMERIC & GINGER
These freeze great - either pop them straight into the freezer (unpeeled) and grate them frozen as you need, or peel them first with a teaspoon. You save a lot more of the root that way!
If you have more time, you can also pre-peel and grate, and freeze into ice cube trays to portion up.

GARLIC:
Keep in the fridge OR..
Garlic, like turmeric and ginger, you can pop straight into the freezer to then peel & grate later.
To peel, either crush with the side of a knife to make life easier, or pop multiple cloves in a tupperware and SHAKE! This bashes off most of the skins.
Then, to prep your ginger - put a whole load of cloves in a food processor until finely chopped and freeze or refridgerate in portions.

CHILLIES:
Refridgerate to keep fresh longer (in a plastic bag with holes). These will freeze too, and they defrost very quickly.
You can also dry chillies. If you don't have a dehydrator, either put in the oven at 100°C for a few hours (and check frequently) or tie the stalks to a string and hang in a kitchen window, greenhouse or airing cupboard. The warmer and drier it is, the quicker they will dry!

SPINACH, HERBS AND OTHER FRESH LEAVES:
This one is a great tip from Nancy Birtwhistle. Wrap the leaves, layer by layer, in damp kitchen roll. Carefully place in either a tupperware or ziplock bag in the fridge. They should last weeks!

ASPARAGUS:
These will stay really firm if you keep the ends in water.
To cook the easy way, chop off the bottom end if it feels tough & thick, and griddle/fry for 5 minutes in a little olive oil.

ROOTS (BEET, PARSNIP, CARROTS)
These last so long when stored in water, in the fridge.
If they're a little soft, you can perk them up too buy putting in a bowl of water overnight. Osmosis, baby.

CHARD/RAINBOW CHARD:
This is a gorgeous seasonal leafy green grown here in the UK. Similar to spinach but with a bit more structure, our favourite way to cook it is to sautee in oil/butter, with garlic, salt, and a big squeeze of lemon,

CABBAGES:
Did you know you can roast a cabbage? Saves chopping! It brings crispiness, juiciness and a delicious flavour.
Just halve or quarter lengthways, drizzle some oil, seasoning (and herbs if you fancy) and roast on a tray for 20-40 minutes depending on size. Flip half way to ensure an even cook.

STRAWBERRIES:
To get a really long life, store them in a sealed glass jar.
If you have any left you won't have time to eat, freeze for smoothies or a tasty frozen snack!

APPLES:
Apples like the fridge, pop them in a bag and in the fridge for up to a couple of weeks. If you have any you won't eat, freeze them to use in smoothies or grate them into apple and cinammon porridge.

RHUBARB:
Quickest method - chop into 1inch pieces, and place in a microwave dish. Cover tightly. Heat for 4-5 minutes until soft, and stir in sugar to taste.
Or, simmer in a pan with the juice of 1 orange, 100g caster sugar, and 2 tbsp water for 10 minutes until soft.

AVOCADO:
You know it's ripe when it's slightly softened but still firm. Use the base of your thumb (not the actual thumb) to gently squeeze. To be sure - flick off the stem, if it's green - it's ready.
To keep them ripe but unspoiled, or prevent them from ripening, keep in the fridge.
To preserve half an avocado, sprinkle on lemon juice or olive oil and tightly wrap up in the fridge.