Storage Tips: Children of the Corn

I’m really grasping at straws with this title. Suffice it to say this is about storing corn.

NOTE: This info was wholeheartedly ganked from this website.

Corn, like most things, is best eaten shortly after harvest. “You can wrap unhusked ears in a plastic bag and refrigerate until preparation time. Do not remove husks before storing fresh corn….The husks help retain freshness.


Corn freezes well on or off the cob, but for best results it must be blanched and frozen soon after harvesting. To blanch sweet corn on the cob, use a large stockpot partially filled with water, enough to cover several ears at a time. Bring the water to a rolling boil, then place the corn in the boiling water. Begin timing as soon as you immerse the corn in the boiling water. Cover the pot and boil on high temperature… small ears for 7 minutes, medium sized ears for 9 minutes, and large ears for 11 minutes. You may use the same boiling water two or three times. After boiling, cool the corn immediately in ice water for the same amount of time as it was boiled. Drain the corn thoroughly.

To freeze whole kernel corn, blanch the corn on the cob for about 5 minutes. Cool thoroughly in ice water for 5 minutes. Cut the corn from the cob and package in freezer containers or good quality freezer bags. Frozen sweet corn (at 0° F or lower) can be stored for a maximum of 12 to 18 months.”

ALLLSSSOOO: have you ever heard of milking corn cobs? My friend and fellow Core group member David taught me about it. Once you cut the corn off the cob, run your knife over the cob vigorously several times, pulling the starchy liquid out of it and any of the little bits of kernels that are still left. It creates a white milky substance that is great tossed into a pasta dish or into soups–it adds sweet starchy awesomeness. Give it a try!


Storage Tips: Stone Fruits (& Trapping Fruit Flies)

Stone fruits include peaches, nectarines, plums, pluots, apricots and cherries.

Here’s some basics:
You’ll know your stone fruit is ripe if it easily dents when you gently press your fingertip near the stem of the fruit.

If it is hard near the stem when pressed, then it could stand to ripen just a bit more. Leave them at room temperature for 1-2 days. A little sunshine will expedite the process.

Once they’re ripe they can be stored uncovered in your fridge’s crisper drawer where they’ll stay clean and dry. They can hang out there for a good 4-7 days.

Trapping Fruit Flies:
I don’t know about ya’ll, but I’ve got a serious fruit fly invasion going on in my home. It’s making it hard for me to keep my tomatoes out on the counter rather than in the fridge. This causes me much anguish and gnashing of teeth.

But did you know you can trap those little suckers with just some old wine, some tape, and a plastic bottle?

Here’s how:
Find a plastic bottle that has a screw top- a smaller bottle is better in my experience because it gets the hole closer to the wine, thereby more easily attracting the flies.
Chop the top off. Put a couple of inches of old wine, beer, vinegar or grape juice in the bottom part.
Turn the top part upside down so that it looks like a funnel, and then nest it inside the bottom part. Tape it off around the edges.
The concept is that the flies are attracted to the wine. They can climb down into the funnel, but can’t fly back out. So they drown in wine…. just like I probably will one day… if I’m lucky.


Storage Tips: Keeping your onions in pantyhose

You heard me. Your onions, much like Tim Curry circa 1975, will look and feel their best in a pair of pantyhose. Here’s how.


Inline image 1

Get some clean (preferably new) pantyhose or thigh highs. Place one onion in the foot and tie a knot. Put another onion in, tie another knot. Continue that process until all your onions are stored. Hang the pantyhose in a cool (@ 50 degrees), dark place. If you have a basement, great. If not, then maybe try hanging them in your fridge, as long as it’s not too moist.
When you want an onion, simply cut a slit in the pantyhose and remove it.


This helps them get proper air circulation and should help them last as long as 6 months!


Storage Tips: Tender Little Berries

Berries are delicious. They’re also fragile, fickle, little pricks. Really the best advice I can give you on this one is to eat em up, quick like. Alternately, go ahead and freeze them or turn them into a righteous compote that you can pour over everything: pancakes, ice cream, styrofoam packing peanuts, etc…

But because we all like to try and deny the inevitable necrosis of all things, here’s how to make ‘em last their longest, Death Becomes Her Style.

There’s two prevailing schools of thought on this subject, as per my titular hyperbole and ten minutes of internet research.


But DO sort through them and get rid of any berries that are smooshed, moldy, or just look a little bit iffy. Prioritize consuming the ones that look the ripest first and place those at the top with the least ripe at the bottom.
Place them all in an air tight glass container with a paper towel along the bottom. The less you have to stack em within the container the better because it means less bruising.

The other school of thought recommends washing berries in a water and vinegar solution prior to storing them. They say this helps kill off the mold spores and bacteria that are already taking hold, thereby keeping them vital longer.If you want to continue my Death Becomes Her metaphor (as I do) then think of this like the amazing, death destroying serum Ms Rossellini is dispensing.  BUT BE WARNED: much like the movie’s heroinesyou still have to take good care of your berries if you do this. Dry them diligently with a towel, maybe even spin them gently in a salad spinner. Package them in an air tight container in your refrigerator, preferably with a lining of paper towels, as per above. 

Using one of these two methods, blueberries can last ya nearly 2 weeks. Strawberries the same. Raspberries probably 4-5 days. Crunch Berries will last past the next ice age.


I know those ceramic berry containers they sell at the bougie home goods stores are freaking adorable, but they are the OPPOSITE of what is going to make your berries last the longest. They’re the Banana Boat Tanning Oil ™ of berry storage, so as Andre 3K would say, “Don’t do it! Think it through! Reconsider!” 


Storage Tips: Cukes, Zukes and Squarshes

(My grandfather adds an r into words like squash and wash. I can’t for the life of me figure out why.)

The cool thing about writing this is I get to troubleshoot issues I’m having and then pass the info along. For instance, my cucumbers from last week are looking a little…. well…let’s just say they could use some veggie Levitra.

So, without further ado:
Cucumbers, like tomatoes, should not be stored in the fridge. If they are they start to get all wet and narsty. It’s actually best to keep them at room temperature, and if you absolutely must refrigerate them, do so only for 1-3 days and keep them on the top shelves of your fridge where it is less cold than at the bottom.

They also should be kept away from anything that emits ethylene such as bananas, melons and tomatoes.

Zuchinis also don’t want to be stored in the fridge, but rather at room temperature. If you must refrigerate them, they want to be placed in a perforated plastic bag and kept in the crisper bin for not more than 5 days.

Squashes, by contrast, DO want to go in the fridge. Ideally you will store them in an airtight plastic bag (most places recommend squeezing all the air out and wrapping the fruit tightly) and then storing them in the crisper bin.

It is not recommended to warsh your squarsh prior to storing them. I’m sure my Papaw would agree.

Storage Tips: Meal Planning

Caroline and Anthony’s Chalkboard

This idea comes from Core Group members Caroline and Anthony and is a great way to help you manage your share and plan meals for the week.

Keep a chalkboard or dry erase board in the kitchen on which you write down your weekly share. You can then write down menu ideas for each item and also keep running lists of groceries to get to supplement, etc… That way everyone can pitch in on ideas, shopping and planning. 
As you finish a veggie, cross it off! 


Storage Tips: Compost

Composting for the Erudite* Urbanite
Composting. It’s great, right? Use something from the earth, allow it to return to it and start the whole cycle all over again. Hakuna Matata. That’s all fine and good when, say, you can have a big ol’ heaping pile of rotting foodstuffs out behind the ol’ barn or something, but it is not quite so pleasurable to do when your apartment is the size of an english muffin. Or is prone to roaches. Or both.
But! Don’t despair. If you want to compost here’s a quick and easy tip from our Core Group Member Laura Scheck! As you create kitchen scraps, coffee grounds, etc…. (here’s a very detailed list of what can and can’t be composted) place them in ziplock bags or another suitable airtight container in your freezer. This will keep them from stinking up your place or drawing bugs, and that way you can accumulate a week’s worth of scraps at a time.
Then, simply drop your compostable goods at one of the many compost sites within participating community gardens, or at any Grow NYC Greenmarket location— one of which is at Grand Army Plaza every Saturday from 8-3:30.

*Note: The writer of this email is in no way positing herself, nor this post to be, in fact, erudite. She was merely searching for a catchy title.


Storage Tips: Tomatoes

People for the Ethical Treatment of Tomatoes

OR “Good God, why are you still keeping them in the fridge?”

So Tomato season is about to be upon us. I don’t know about ya’ll, but a fresh summertime tomato is pretty much my raison d’etre. Everything else is me just waiting around to die.

…Hm…. That got dark.

Anywayyyyy.. Tomatoes should NEVER be kept in the fridge. There’s science that can explain why, but essentially it makes them mealy and ruins their flavor quickly, which is a crime punishable in several provinces of Italy. So just don’t do it!

Instead?  Keep them at room temperature in a fruit bowl or similar vessel. Line the bowl with a paper towel on the bottom, and set them stems up. Their stem area is the most fragile so don’t stack them, and be sure to pick them up and move em around in the bowl each day so they don’t sit too long on one side and start to rot.

Don’t squeeze em, lest you bruise them! Keep their temperature as consistent as possible.  Only leave them in the sun if they need to ripen, and keep them away from heat sources like ovens.

In other words, treat them like fragile little babies.

And then slice them up and put them on sliced bread spread copiously with mayonnaise and gobble them up with a savage fury.

The end.

Storage Tips: Mason Jar Salads

How you keeping up with all those greens? Drowning in salad yet?

If so, then perhaps consider this idea, which can be found on nearly every blog that has the word “Mommy” in the title:


Make a whole set of these on Tuesday evenings and set them in the fridge. Every morning grab a takie for work, but be sure to keep it upright or else the dressing will cause the greens to wilt. Come lunchtime, shake it up and dump it in a bowl… and BOOM. LUNCH.


Storage Tips: Growing Herbs

By giving us small potted plants as opposed to pre-cut herbs, Farmer Ted, in his infinite wisdom, is giving us a gift that keeps on giving. All you have to do is keep it alive. 

YOU: “But potted herbs? I can’t grow things! What am I supposed to do with these?”

ME: “There’s a lot to worry about right now, and growing herbs shouldn’t be one of them. Relax: You Can Do This. Here are some low-effort, decidedly unfancy potting tips for the verdantly challenged.

Step 1: Pick a vessel.

Don’t think you have any pots? Sure you do. Look in that recycling bin over there. See that 2 liter empty plastic water bottle? That empty coffee tin? That Sapporo tall boy can? That old 20oz tin can of beans? Rinse that puppy out, cut the top off (if needed), poke or drill a couple holes in the bottom of that sucker so that water will drain out, turn it right side up and stick it on a little saucer…know what I call that? A freaking flower pot.

Step 2: Get some dirt.

Ok. Admittedly this part can be a challenge in the urban jungle, especially if you’re not trying to get a lot of dirt. But you have options: some hardware stores will sell it by the cup full or in small bags. Or go in on a bigger bag with a fellow CSAer. Or make your own by starting a worm bin! (I’ll talk about this next week.)
Alternately, the Lower East Side Ecology Center sells compost in Union Square which your herbs could live in all on it’s own, or you can make that compost go farther and retain moisture better by adding in coconut coir and some vermiculite at a 30/30/30 ratio.
Regardless of origin, the thing to be aware of here is that your plant needs good drainage and air around it’s roots, so if your wet dirt clumps easily into tight, dense fistfuls when you smoosh it, then it probably needs a little something extra to fluff it up and make it drain better. If you can’t be bothered with getting vermiculite then styrofoam or compostable packing peanuts will do the trick too. Organic they are not, effective they are.
Step 3:  Put your plant in the pot with some dirt.
Yup. some rocks or broken pottery/glass placed at the bottom of the pot can help keep things draining well. Then throw some dirt in, stick your plant in, pour some more dirt in, water it, stick it in a window with a good amount of light but not too much.
You generally want at least 4 hours of direct light, but harsh, hot afternoon sun can often be too much for potted plants. So try to find a good balance.
Don’t know when to water it? Stick your finger in the dirt about a half an inch deep…
Does it feel dry? Water it.
Does it still feel wet? Don’t water it.
If the leaves start to get all yellowy chances are you’re overwatering (Rookie Mistake #1)
If it’s all shrivelly and wilty like Mr Burns in the nude then chances are it’s really thirsty. Water it quick before it dies!
Step 4: Reap the copious bounty that is your now thriving potted herb plant.

Wow, how cool! You grew some basil/cilantro/mint/whatever and it’s now, like, a foot tall or something! So cut some off and use it!The idea here is that you want to promote new growth and you want your herbs to bush rather than spire. When they get all long and gangly they aren’t so hot on leaf production. So the best method is to pinch or snip small amounts from all over the plant, rather than cutting large sections off one stem a time. This kind of “hair cut” method will prompt it to double it’s leaves on each stem, thereby getting all bushy ‘n’ stuff. Trim or pinch right above where there are new leaves, so that they can be the new “top” of that stem.  LIKE THIS

Yeah, sometimes it really can be this easy. Most people are too attentive to their plants and over water them, causing them to die. The key to being a good plant parent is finding the sweet spot between necessary attention and benign neglect. When in doubt do less.
Give a man a bunch of basil and he’ll make pesto once. Give him a basil plant and he’ll have pesto for life.