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Storage Tips for Fruits
Apples... Apples that are properly stored have a relatively long
shelf life. They should be stored in the refrigerator, away from any strong-smelling foods to prevent them from absorbing odors.
Some apples will turn brown when cut or exposed to air.
Dipping cut apples into a mixture of one part lemon juice and
three parts water will slow this process.
Avocados...Like tomatoes, avocados are botanically a fruit. Avocados are ripe when they yield to slight pressure. When they are ripe, store them in the refrigerator.
Bananas... Bananas should be stored at room temperature. To speed the ripening of bananas that are still green, place them in a perforated bag with a ripe apple and store the bag at room temperature for a few days. To slow the ripening process,
store them in the refrigerator. If your bananas get overripe, they are great for baking.
Berries...
Store them unwashed in the refrigerator for up to three days. Berries should be refrigerated in an airtight container. Do not wash berries until you are ready to use them.
Citrus...
Most citrus fruit can be stored at room temperature or in the refrigerator for up to 10 days.
Grapes... Store grapes unwashed, in a perforated plastic bag for up to one week. Whole grapes are not recommended as a snack for infants and toddlers because they pose a significant choking hazard. They should be cut in quarters before serving them to young children.
Kiwi... Like many tropical fruits, they will continue ripening after harvest. Green Kiwi
has a longer shelf life than gold kiwi. Green Kiwi can be refrigerated for up to three
weeks compared to one week for gold kiwi.
Mango..Mangoes are green at first, turning yellow as they ripen. Store them at room temperature until they are ripe and then refrigerate for up to five days.
Melons...Melons will continue to ripen at room temperature. Refrigerate most melons
for up to five days. 
Watermelons can be stored at room temperature for about a week. Refrigerate them after cutting flesh side down on a plate.
Pears... Pears are ripe when the neck yields slightly to pressure. To speed the ripening process, place them in a perforated bag with an apple. Refrigerate when ripe. They should keep for about five days.
Stone Fruit...
Peaches, Plums etc. Under ripe stone fruit will ripen at room temperature after one or two days. Once ripe they should be firm, but yield to slight pressure. Store ripe stone fruit in the refrigerator for up to four or five days.
Tomatoes...
They are botanically a fruit, but are used like a vegetable. When ripe, they will yield slightly to pressure and be fully red. Once they are ripe, they should be used right away or kept in the refrigerator or they will over ripen in a day or two.
Click here for a complete list of Storage and Tips for your organic produce!
Enjoy your fresh produce from Off The Vine!
We appreciate your support of fresh organic produce!
Recipes From Off The Vine
roasted yam puree with coconut milk
apple-cranberry sauce
free-range turkey with roast figs and squash
roasted butternut squash and figs
cornbread stuffing veggie style
grown-up grilled cheese
sautéed zucchini
three-pepper stir-fry
open-faced turkey sandwiches with sage aioli
sage aioli
penne with arugula pesto and teardrop tomatoes
oven fries
ready red coleslaw
chunky mustard potato salad
grilled cheese sandwiches with sautéed onions & mushrooms
sweet summer tomato relish
rosemary potatoes and tomatoes
fried green tomato wedges with basil lime mayonnaise
simple baked apples
easy baked sweet potatoes
baked acorn & butternut squash
roasting tomatoes for any season
Eat healthy and enjoy cooking &
feeling good about the food you eat.
For additional recipes, click the link below.
roasted yam puree with coconut milk
When buying yams, select smaller ones (they're sweeter) and make sure they are unwrinkled with few blemishes. If you can't find yams, you can substitute sweet potatoes.
Ingredients:
4 pounds yams, peeled and cut into 1-inch chunks
4 tablespoons pure maple syrup
6 tablespoons extra-virgin olive oil
coarse sea salt
½ cup coconut milk, fresh or canned, warmed, plus more if needed
Preheat the oven to 375°. Lightly oil a baking dish or roasting pan. In a large bowl, combine the yams, maple syrup, olive oil, and ½ tablespoon sea salt. Toss well. Transfer the yams to the prepared pan and roast for 40 minutes, stirring every 10 minutes, until slightly crisp on the edges. Remove from the oven. In a food processor, combine the yams with the warmed coconut milk. Puree, adding more coconut milk for your desired consistency, and transfer to a serving dish.
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apple-cranberry sauce
This cranberry sauce uses fresh cranberries, apples, and tangerine juice. It's so naturally sweet and yummy you could even eat it as dessert.
Ingredients:
1 cup fresh cranberries
1 cup peeled and diced sweet-tart apples such as Braeburn, Early Crisp, or Gala
½ cup fresh tangerine juice (or fresh orange juice)
2 tablespoons organic raw cane sugar
pinch of fine sea salt
pinch of ground ginger
pinch of ground cinnamon
Combine all the ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring every 2 minutes, until soft with some chunks remaining. Remove from the heat, cool to room temperature, and refrigerate. Serve cool.
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free-range turkey with roast figs and squash
Ingredients:
free-range turkey
bay leaves
rosemary
thyme
bulb of garlic
heavy cut maldon salt
fresh ground black pepper
Preheat oven to 425° for 30 minutes. Stuff the turkey with a bouquet garnish of fresh bay leaves, rosemary and thyme sprigs and a full bulb of unpeeled garlic. Sprinkle with heavy cut maldon salt and fresh ground pepper to taste. Massage the entire turkey with olive oil and put in roasting pan. Reduce oven temperature to 350 degrees and roast the 12 lb turkey for 3.5-4 hours, basting every 15 minutes with the juices in the pan until golden brown. Arrange roasted squash and figs round it on a plate.
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roasted butternut squash and figs
Ingredients:
2 large butternut squash
2 tbsp. organic butter
8 garlic cloves
¾ cup black figs, cut in half
salt
rosemary
Preheat oven to 350°. Peel and remove the seeds in the butternut squash. Cut into 1-2 inch cubes. Toss it with butter, garlic cloves, and a sprinkle of salt. Roast it in a roasting tray for approximately 35 minutes until soft. During the last 10 minutes, throw in black figs and sprinkles of rosemary leaves. It's delicious hot or cold the day after!
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cornbread stuffing veggie style
Ingredients:
1 large loaf of prepared cornbread
2 tbsp. organic butter
½ cup organic veggie stock
1 onion
3 stalks celery
2 carrots
2 cloves of garlic
1 can chestnuts
½ cup pistachios
Preheat oven to 350°. Break a large loaf of cornbread into chunks and crumbs, and put it in a roasting pan. Set aside. Chop the vegetables and sauté them in organic butter until soft. Add veggie stock and simmer for about 10 minutes. Mix the veggies with the cornbread in the roasting pan. Add nuts and stir lightly. Bake in the oven at 350 degrees until golden brown on top. You can also add raisins or dried fruits like apricots or figs.
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grown-up grilled cheese
Forget the sandwiches of your childhood! For this celebration of melted goodness, think artisanal cheeses on hand-sliced bread, with unexpected condiments and a homemade look. Put out a few jars of pickled vegetables, pour some good hard cider and plop down on the rug for a fabulous meal!
Upscale versions of this gooey sandwich are ideal for a casual afternoon. Don't forget a bowl of fresh vegetable soup!
gorgonzola and honey
2 oz. Gorgonzola
½ tsp. honey
best bread: walnut loaf
cheddar and mango chutney
3 oz. cheddar cheese, sliced
1 tbsp. mango chutney
best bread: pumpernickel
Some people like to melt cheddar on a slice of apple pie-this is the same idea, only more savory.
smoked mozzarella, prosciutto and basil
4 oz. smoked mozzarella, sliced
3 thin slices prosciutto
5 fresh basil leaves
best bread: rustic Italian
the basic sandwich recipe
For one sandwich
All you need is two thick slices of hand-cut bread, a tablespoon of softened butter and the filling combo of your choice. Spread butter on one side of both slices of bread, lay the bread on a work surface, butter-side down, and put the fillings inside. Place sandwich in an already hot nonstick pan (or several, if you are making more sandwiches) on medium heat. Cook 5 minutes, flip, then cook 2 more minutes. Cut sandwich in half and serve immediately.
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sautéed zucchini
Ingredients:
Serves 10
3 tbsp. olive oil
10 cloves garlic, whole
3 ½ lbs. zucchini, sliced into thin rounds
2 tbsp. fresh rosemary leaves, coarsely chopped
sea salt and freshly ground black pepper
Heat olive oil in a large sauté pan. Add garlic cloves and sauté over medium heat until golden brown, about 10 minutes. Transfer garlic to a large serving bowl, reserving oil in pan. Add half the zucchini and rosemary to pan; sauté until crisp-tender, about 7 minutes. Transfer to bowl and keep warm. Repeat with remaining zucchini and rosemary, and add to bowl. Season with salt and pepper to taste.
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three-pepper stir-fry
Optional red pepper flakes add a little zing to this dish. Cutting the garlic cloves in half instead of mincing them yields a less aggressive flavor.
Ingredients:
Serves 8
¼ cup extra-virgin olive oil
4 garlic cloves, peeled and cut in half
2 red bell peppers, sliced into ½-inch strips
2 yellow bell peppers, sliced into ½-inch strips
2 orange bell peppers, sliced into ½-inch strips
1½ tsp. fennel seeds
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. red-pepper flakes, optional
Place a wide, heavy-bottomed pan over high heat. When the pan is hot, add the olive oil and garlic. Cook, stirring occasionally, until garlic just starts to turn golden, about 2 minutes. Add the peppers and cook, stirring occasionally, for 7 minutes. Add the fennel seeds, salt and black pepper, and cook, stirring often and scraping up seeds from the bottom, until the peppers are softened but not mushy, about 7 more minutes. Sprinkle with red-pepper flakes, if desired, and serve, warning your guests to pick out the garlic cloves.
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open-faced turkey sandwiches with sage aioli
Try using brioche rolls. Their richness goes perfectly with the turkey and sage flavors.
Red cabbage adds color to the classic beige sandwich.
turkey sandwich
Serves 10
5 rolls
2 cups red cabbage, shredded
1 tsp. dill seed
butter to taste
turkey, sliced
sage leaves for garnish
sage aioli (see recipe below)
Cut rolls in half, butter them, then place them, cut-side up, on a work surface. Toss together red cabbage and dill seeds in a bowl. Divide the cabbage mixture evenly among the roll halves, then top each with a few slices of turkey, followed by a dollop of sage aioli. Garnish with a few sage leaves.
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sage aioli
¾cup mayonnaise
5 leaves fresh sage, finely chopped
1 clove garlic, minced
1 tsp. freshly squeezed lemon juice
salt and pepper to taste
Place all the ingredients in a bowl, and stir well to combine.
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penne with arugula pesto and teardrop tomatoes
Healthy, easy, fast-what more could you ask for? Go ahead-invite someone over for a spontaneous weeknight dinner.
Ingredients:
Serves 4
1 package penne (1 lb.)
1 bunch arugula, stems removed (about 2 large handfuls)
½ cup extra virgin olive oil
1 cup grated parmesan cheese
1 tsp. kosher salt
½ tsp. coarsely ground pepper
1 pint yellow teardrop tomatoes, cut in half
parmesan shavings, for garnish
Bring a large pot of salted water to a boil. Meanwhile, set aside about 15 small arugula leaves for garnish and place the remaining arugula in a food processor. Add the olive oil and blend on high for about 1 minute, until it forms a uniform puree. Pour into a large bowl. Add the parmesan, salt and pepper, and stir well to combine. Add the
penne to the pot and cook, stirring occasionally, until it's just al dente (see the package for recommended cooking times). Drain, but not too thoroughly-a little extra cooking water will help give the sauce the right consistency. Toss well to coat, add the tomatoes and reserved arugula, and toss again. Top with parmesan shavings and serve immediately.
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oven fries
Every bit as satisfying as the real, deep-fried standard, but way easier and better for you too.
Ingredients
Serves 6
6 medium Idaho potatoes, scrubbed and cut into about 12 wedges each
3 tbsp. olive oil
½ tsp. salt
1 tsp. paprika
freshly ground black pepper
Heat oven to 425º. Place potato wedges in a large bowl. Add remaining ingredients and toss well. Place wedges on two baking sheets, and cook, turning halfway through and shaking occasionally, until deep golden-brown, about 40 minutes. Serve immediately.
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ready red coleslaw
Time: 15 minutes *Make sure you use a vinegar-and-oil based dressing, 10-12 oz. red cabbage slaw (about 6 cups) ½ cup red raspberry vinaigrette 1 medium red onion- slivered (1 cup), 1 tbsp. seedless red raspberry preserves, ½ cup dried tart red cherries. In a large bowl combine slaw, red onion, and dried cherries; set aside. Combine vinaigrette and preserves; pour over slaw mixture and toss gently to coat. Serve at room temperature or chill for up to 6 hours. Makes 8 side-dish servings.
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Time – Prep: 35 minutes; Chill: 2-4 hours. (Pre-cook about 20 oz.) - then cool for refrigerated new potato wedges, ½ cup sliced green onions, ¼ tsp. salt, 1/3 cup chopped radishes, ½ cup coarsely chopped dill pickles, 4 hard cooked eggs, peeled and
coarsely chopped, ¼ cup Dijon-style mustard, ½ tsp. salt, ¼ cup chopped, roasted red sweet pepper, ¼ tsp. ground black pepper, 1 cup chopped celery (2 stalks), ¾ cup mayonnaise or salad dressing. Place potatoes in a large saucepan. Add enough water to cover the potatoes and the ¼ teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain well; cook for 10 minutes. In a very large serving bowl combine warm potatoes, pickles, mustard, and roasted pepper; stir gently. Cover and chill for 2 hours. Add celery, green onions, radishes, eggs, the ½ teaspoon salt, and black pepper. Add mayonnaise; mix gently. Cover and chill for 4 to 24 hours. Makes 12 side-dish servings.
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grilled cheese sandwiches with sautéed onions & mushrooms
To make 4 sandwiches, slice a large onion. In a skillet cook onion slices in 2 tablespoons butter over medium heat about 10 minutes or until onion is soft and golden brown, stirring occasionally. Stir in about 1 cup sliced fresh mushrooms. Cook and stir for 2 minutes more. Remove from heat. Sprinkle with sea salt and about 1 teaspoon berry-balsamic vinegar. Place slices of desired cheese onto 4 slices of sourdough bread. Top each with some of the onion-mushroom mixture and another slice of sourdough bread. Butter
bread and cook on a griddle or in a skillet over medium heat for 2 to 3 minutes per side or until the cheese is melted.
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Time – Prep: 15 minutes; Chill: 4 hours 3 medium plum tomatoes, chopped 1 small zucchini, chopped 1 stalk celery, chopped 4 tsp. lemon juice 1 tbsp. sugar 1 tbsp. finely chopped red onion 1 tbsp. strawberry balsamic vinegar or balsamic vinegar 1 ½ tsp. olive oil ½ tsp. salt ½ tsp. dry mustard ½ tsp. poppy seeds In a medium bowl combine the tomatoes, zucchini, and celery, set aside. In a screw-top jar combine lemon juice, sugar, onion, vinegar, olive oil, salt, mustard, and poppy seeds. Cover; shake well. Pour over vegetable mixture. Cover; chill for 4 to 24 hours. Great with greens and potatoes or pasta. Makes 2 ½ cups relish.
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rosemary potatoes and tomatoes
Time – Prep: 10 minutes; Cook: 25 minutes
1 lb. tiny new potatoes, scrubbed and quartered (10 to 12) 2 tbsp. olive oil 1 tsp. snipped fresh rosemary ¼ tsp. salt ¼ tsp. ground black pepper 4 plum tomatoes, quartered lengthwise (2 cups) ½ cup pitted kalamata olives, halved 3 cloves garlic, minced ¼ cup grated Parmesan cheese
Preheat oven to 450 degrees Fahrenheit. Lightly grease a 15x10x1-inch baking pan; place potatoes in pan. In a small bowl, combine oil, rosemary, salt and pepper; drizzle over potatoes, tossing to coat. Bake for 20 minutes, stirring once. Add tomatoes, olives, and garlic, tossing to combine. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft. Transfer to a serving dish. Sprinkle with Parmesan cheese. Makes 6 to 8 side-dish servings.
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fried green tomato wedges with basil lime mayonnaise
You will need 2 cups yellow cornmeal, 4 teaspoons coarse salt-plus more for seasoning, 1 teaspoon freshly ground black pepper, ½ teaspoon ground cayenne pepper, 2 cups buttermilk, 2 large eggs, 2 tablespoons freshly squeezed lime juice (about 2 limes), Canola oil (for frying),. 3 large green tomatoes, cut into 1-inch-thick wedges
Basil lime mayonnaise - In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
In a large cast-iron or heavy skillet, pour oil to a depth of ½ inch; heat until a deep-fry thermometer measures 375 degrees.
Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes. Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel lined plate.
Season with salt while hot. Serve warm with basil-lime mayonnaise.
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Clean and core apples. Cover in baking dish and bake for 3 hours in slow oven on 300 degrees. Add thin amount of water to the bottom of pan. Add for flavo
rs: molasses or cinnamon and butter, or simply enough the sweetness of fresh fall apples! Put fresh apples slices in your quick turnovers and cook for breakfast. Try slicing apples on your sandwiches!
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Cube sweet potatoes and place in buttered baking dish. Boil 2 tablespoons of molasses and 1 teaspoon butter for 5 minutes and pour over potatoes. Bake in hot oven (400 F) for about 30 minutes until delicately brown.
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baked acorn & butternut squash
Allow 1/2 squash per person. Cut squash into half and take out seeds. Brush inside and out with melted butter, sprinkle inside with salt and replace tops. Bake about 1 hour on 350 degrees. You may season with salt, pepper and butter. Add a little sugar and cinnamon for sweetness. Or to stuff, fill with precooked chopped tomatoes, bacon, yellow squash and sprinkle with buttered crumbs and set in hot oven to brown. Create your own versions. Delicious!
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roasting tomatoes for any season!
Slow-roasting produces a rich, intense flavor in tomatoes. Use these as a fabulous alternative to tomato sauce on homemade pizza, tossed into pasta, or served as a side dish with grated fresh parmesan, chopped herbs, or a drizzle of fruity olive oil.
Put on a toast round with fresh mozzarella for a divine appetizer!
1-2 lbs tomatoes, sliced lengthwise 1/4 - 1/2 inch thick, 3 Tbsp. olive oil, 6-8 garlic cloves minced 2-3 Tbsp. fresh thyme, Salt & freshly ground black pepper fresh grated parmesan, to taste a few teaspoons of good quality olive oil
Place rack in center, and preheat oven to 250 degrees. Line a baking sheet with foil misted with olive oil. Arrange tomato slices on the foil, drizzle each with olive oil, and sprinkle with garlic, thyme, salt and pepper.
Roast tomatoes for at least 2 hours – until they look and smell good to you. This is not a precise science; the tomatoes can cook for hours more, in which case you will have oven-dried tomatoes, which are quite delicious. When the tomatoes have cooled, slip off the skins.
Toss with parmesan and olive oil to taste. These are delicious room-temperature, hot or cold.
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Eat fresh and healthy!
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FYI...Sometimes organic produce will not have the shelf life of conventional produce, since it is grown without the use of preservatives. However, proper storage techniques will help
maintain the life of your produce.
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Storage Tips for Vegetables
Artichoke... Store unwashed, in a loose bag for up to 4 days in the refrigerator.
Asparagus... Store for up to 4 days in the refrigerator wrapped in moist paper towels
and place in a sealed plastic bag.
Beans...
Do not wash until ready to use. Store beans in a loose bag in the refrigerator for 3-5 days.
Beets...
Leave on tops to help maintain moisture in beets. Leaves should be used within 3 days, roots will last for weeks.
Bell Peppers...
All bell peppers, green, red, yellow, orange or purple should be stored in a plastic bag in the refrigerator for approximately a week.
Broccoli... Store in a loose plastic bag in the refrigerator unwashed for up to 5 days.
Cabbage... 
Store cabbage in a loose plastic bag in the refrigerator for up to 10 days +. Discard outer leaves before using.
Chard... Chard should be stored unwashed in a plastic bag in the refrigerator for up
to three days or you can wrap them in moist paper towels and place in a sealed plastic bag.
Carrots...
Store them in the refrigerator in a plastic bag. Put a few holes in the bag, for long term storage, to increase air circulation. Keep them separated from apples.
Cauliflower...
Do not wash until ready to use, or wash and cut up head, storing as florets. Up to 1 week in the refrigerator.
Collard Greens.. You may store collards in the refrigerator for up to 4-5 days. Wrap them in moist paper towels and place in a sealed plastic bag. You may also blanch and then freeze collard greens, as with most vegetables.
Corn... Keep corn in the husk while storing in the refrigerator. Corn starts losing flavor immediately after it is picked (sugars turn to starch) so eat it as soon as possible or
freeze it.
Fresh Herbs.. Store in a loose bag in the fridge, remove rubber band to increase air flow. Soft-leaved herbs (basil, cilantro) should not be washed until ready to use. Use or dry within one week.
Kale... Wash, trim stems, and pat dry (leaves whole) for quick use. Store in a closed plastic bag in the refrigerator.
One week +.
Leeks and other Green Onions...
Green Onions do not keep as long as dry onions. Store them in a plastic bag in the refrigerator for about five days. Peel off outer leaves to maintain longer storage.
Mushrooms... Uncut mushrooms should keep for 4 – 7 days. Store them in a paper bag, not plastic. Cut mushrooms keep for about three days.
Onions & Shallots... Dry onions have a long shelf life. Keep in a dry dark place to prevent molding and sprouting. Sort frequently and use those with blemishes first. Cut onions should be wrapped in plastic in the refrigerator for about four days. If you refrigerate onions for about one hour before cutting them it will reduce eye irritation.
Parsley... Store loose in bag in the fridge. Gently pat dry if needed for longer storage. May also be hung out of direct light and left to dry.
Peas...
Do not wash until ready to use. Store in a loose bag in the refrigerator, 3-5 days.
Potatoes... Store in a cool dry place and they will keep for at least a few weeks.
Radishes... Leave top to maintain moisture in radishes. Store loose in bag in the refrigerator, use within a week.
Spinach... May be washed and gently spun dry, then kept in moist paper towel and foil
or in a closed bag in the refrigerator for quick use, but we recommend leaving leaves whole until ready for use. 3-5 days.
Cucumbers... Store cucumbers unwashed and uncut in a plastic bag in the refrigerator for about week.
Eggplant... Store eggplant in the refrigerator and use within a few days.
Lettuce...
Lettuce may be washed and gently spun dry, then kept in the refrigerator wrapped in moist paper towels and foil for quick access, but keep leaves whole until ready for use to minimize browning. Washed and spun dry, loose, 3-5 days. Whole head, unwashed, 1 week +. Softer lettuces (Brunia, Lolla Rossa especially) will not last as long as Romaine types.
Summer Squash... Summer squashes such as zucchini and yellow squash should be stored in a plastic bag in the refrigerator for up to five days.
Winter Squash...
Winter squashes such as butternut, buttercup, delicate can be stored in a cool dry place for at least a month. May store through December or longer.
Sort frequently and use those with blemishes first.
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