*Onions, Spring- Spring onions are onions harvested at the immature stage, when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.
*Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
*Green Garlic- Will keep 5-7 days in the refrigerator. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or stick the green garlic in a tall glass with some water in the bottom.
Celeriac- A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface.
*Mandarins (or Oranges)- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
Rosemary- To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.
Turnips (or Beets)- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Lettuce from Terra Firma- Keep damp in an airtight container in the fridge. Keeps for one week.
*Butternut Squash from Terra Firma- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.