Fisher's Recipes

Artichoke, Globe	Buds will keep several weeks at room temperature or up to two weeks in the refrigerator crisper. Keep them dry in a plastic bag.
Artichoke, Jerusalem	As with other root crops, the simplest method of storage is to leave it in the ground. It keeps 1 month in a dark, cool place away from intense cold. Keeps well in boxes packed with peat moss.
Asparagus	Fresh asparagus will keep in the refrigerator 7-10 days after harvesting. Break off the rough ends and stand upright in 1 inch of water.
Bean, Broad	Keep freshly harvested pods in the refrigerator up to two weeks. Shelled beans can be dried.
Bean, climbing or dwarf	Do not wash after harvest. Keep in the refrigerator for up to a week. They can be canned or pickled.
Beet	Roots will keep for up to 3 weeks in the refrigerator and the leaves for up to a week if stored in an airtight plastic bag. Roots can be pickled or canned.
Broccoli	Heads will keep in the refrigerator for up to a week. Blanche and freeze in labelled airtight bags.
Brussels Sprouts	Early winter sprouts left on the stem and hung in a cool dry place will keep for up to a month. Singly harvested, they will keep for 7-10 days in the refrigerator. In both cases, remove all discoloured leaves and wash just before using.
Cabbage	Heads will keep for several weeks in the crisper compartment of the refrigerator. Cabbage can be pickled as sauerkraut.
Carrots	Carrots can be left in the ground in cool winter areas. The soil must be kept well drained. Leave the leafy tops attached. Once harvested, the tops can be removed and the carrots stored in containers packed with dry sand. Keep cool. Carrots will remain crisp in the refrigerator for 4 weeks or so if protected in plastic bags. They can be pickled or canned.
Cauliflower	Keep in the refrigerator up to a week. Florets can also be pickled. Blanche and freeze in labelled airtight bags.
Celery	Stalks will stay crisp for up to 10 days in the refrigerator To preserve longer wrap in tinfoil and place in crisper bin. Seeds are also dried and used in soups and pickles.
Chillies	Keep in a cool, dark place for up to a week or in a sealed container in the refrigerator for 3 weeks. Chillies are excellent dried.
Chinese Cabbage	Keeps well in the refrigerator for several weeks. Keeps for months in a cool, dry place such as a cellar. When ready to use, discard outer discoloured and battered leaves. Interior leaves will be firm. Never store in plastic bags.
Chinese Spinach	Leaves should be picked and eaten immediately since they go limp after harvesting. Good in salads or steamed.
Cucumber	Keep in refrigerator for 7-10 days. The flesh turns soft and translucent (and inedible) at very cold temperatures. Cucumber is the ideal pickling vegetable, especially when young.
Eggplant	Fresh fruit will keep 7-10 days in the refrigerator. A good pickler.
Fennel	Leaves will only keep for a couple of days in the refrigerator.
Garlic	Never let the bulbs get wet. Hang in an open mesh bag in a dry, airy location.
Ginger	Mature rhizomes store well in a cool, dry place. If stored too long the flesh becomes dry and the flavour becomes bitter. Once dried, it can be ground into powder.
Leek	Keeps 7-10 days in the refrigerator.
Lettuce	Keeps 7-10 days in the crisper. "ICEBERG" Brand bought from supermarket has lasted for some 3-4 weeks left in its original plastic bag.
Marrow Squash	Handle carefully and do not wash or brush skin. Keep up to a week in the refrigerator.
Mushrooms	Store in the refrigerator 5-7 days. Do not store in plastic bags. Store in brown paper bags. They may be dried or pickled.
Onion	Store bulbs in a cool, dry place in an open weave mesh basket or bag to allow free air circulation. Do not store with other vegetables.
Parsnip	Keep in the ground 2-3 months after reaching maturity in cool-cold climates. Keep the beds dry. The low temperatures will convert the starches to sugar, providing a sweet flavour. Freshly harvested vegetables will keep in the refrigerator 2-3 weeks. They may keep a week or two in a cool, dry cupboard.
Peas	Pods keep for a short time in the refrigerator. They quickly loose their sugar content. Some varieties freeze well. Peas are best picked and quickly prepared.
Pepper	Sweet peppers will keep up to a week in the refrigerator. They make great pickles, and hot varieties can be dried.
Potato	Keep harvested potatoes in a cool, dark place with good air circulation. Young or "new" potatoes should not be stored long.
Pumpkin	Handle carefully and do not wash or brush the skin of fruit before storing. Keep for several months in a cool, airy place or in boxes. Check occasionally for rotting or damage to skin and flesh. Cut the pumpkin into serving-sized pieces and blanch them for 3 minutes in boiling water. Remove, bag, seal and freeze.
Radishes	Keep 7-10 days in the refrigerator crisper.
Shallot	Bulbs will keep in a cold, dry place for several months or the flesh may be chopped and frozen.
Snow Peas	Pods keep for a short time in the refrigerator but will lose their sugar content within a few days.
Spinach	Leaves will keep in the refrigerator for up to a week but they are better if eaten immediately.
Squash	Handle carefully and do not wash or brush skin of fruit before usage. Keeps up to a week in the refrigerator.
Sugar Snap Peas	Pods keep for a short time in the refrigerator. The seeds will lose a great deal of sugar content within a few days.
Sweet Corn	Sweet corn quickly looses its sugar content and the kernels become starchy. Use as soon as possible. Freezes well.
Sweet Potato ( kumara )	Do not wash before storing. Will keep up to 4 months. Do not refrigerate.
Tomato	Tomatoes will keep 2-4 weeks in the refrigerator although they tend to lose flavour and texture. Room temperature retains flavour. Keep them out of direct sunlight. They can be pulped then bottled or processed into soups and sauces and frozen. Freeze whole in freezer bags
Turnips	Can be stored in or out of the refrigerator.
Zucchini	Handle carefully and do not wash or brush the skin before storing. They will keep up to a week in the refrigerator.