Recipes & Keeping

Good vegetables do not need much. A few things we tell people at the market table every week.

Keeping

• Carrots and beets: cut the tops off the day you get home and they keep for weeks in the crisper
• Salad greens: keep them in the bag with a dry towel and eat them within the week
• Tomatoes: on the counter, never in the fridge
• Winter squash: a cool dry shelf, not the cellar floor, and it keeps into the new year
• Cut flowers: fresh water and a fresh cut every other day

Roasted beets, the easy way

Scrub them, wrap them in foil with a little oil and salt, and roast until a knife slides in. The skins slip off under cold water. Slice over greens with something sharp and something creamy.

Carrot top pesto

Do not throw the tops away. Blanch a big handful, then blend with garlic, toasted seeds, oil, lemon and salt. Good on roasted carrots, better on eggs.