June 19th – How to Store Choice Veggies

From time to time, the Small and Large Vegetable Shares have the option to receive one or more “Choice” vegetables. These are items that are in addition to the selection of items everyone gets in the weekly take. This week, a variety of Choice vegetables are on offer for both Small and Large Shares where Small receive one Choice item and Large receive two Choice items. Once you’ve selected your items this week, check out these tips on how to best store them for longevity.

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Rhubarb Fool

According to Epicurious, the fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream with more modern versions containing the addition of yogurt. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor.

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Carrot Top Chimmichurri

Carrot tops are not just rabbit food. While our furry friends may have known about the delicious and nutritious aspects of these leafy greens longer than we, they shouldn’t have all the fun! They have an earthy, herbal like taste with a hint of the carrots below the stalks. An easy intro to using them in the kitchen is to toss them into your next stock. In a stock, it’s easy to use the entire top. When you’re ready to get a little more adventurous, try out this delicious twist on chimichurri. For this recipe, go for the leafy section, trimming out the stiffer ends.


recipe by Love and Lemons

Photo of Carrot Top Chimichurri by FDC Member Robin Hendricks

1 cup finely chopped carrot greens
2 tsp dried oregano
¼ tsp cumin
1 tsp ground sweet paprika
½ tsp crushed red pepper flakes
1 garlic clove, minced
1 tsp salt
pepper, to taste
¼ cup white wine vinegar
¼ cup olive oil


1. Wash and dry your carrot greens
2. Roast carrots in a 450 degree oven for 10-15 minutes
3. Finely chop carrot greens and mix with dried spices and minced garlic.
4. Stir in vinegar and olive oil.
5. Taste and adjust seasonings.
6. Serve with roasted carrots (or other veggies), toasted bread, or over grilled fish or meat.