Here are some quick storage tips and a recipe for gazpacho which utilizes several of our veggies at distribution. This is a great way to use your tomatoes if you don’t have the time to make sauce. Enjoy!
Corn: Store uncovered in the fridge with husks still remaining. Cooler temperatures below 40 degrees will prevent the sugars in the corn from turning to starch.
Tomatoes: Here is some interesting information I read regarding storing tomatoes. Many people have experimented with the effect of this, and have found that it is best to only store fully ripe tomatoes in the fridge, and anything less than fully ripe in a cooler environment between 55 and 70 degrees if possible. They should keep for a day or two in this environment. The reason for this is that the flavor-producing enzymes – which develop during the ripening process – are affected by cooler temperatures. Because tomatoes originally came from a warm climate, their flavor development, coloration, and mealy texture can be affected if stored in the fridge too soon. Fully ripe tomatoes however, don’t seem to benefit from hotter temperatures since their enzyme activity has significantly slowed. Some of their flavor can still be revitalized though if allowed to recover at room temperature for a day or two after refrigeration.
Watermelons: Keep whole melons at room temperature, refrigerate and wrap tightly once cut.
Cantaloupe: Refrigerate whole cantaloupe once fully ripe for up to five days. Sliced cantaloupe without seeds will store for 1 – 2 days in a resealable container, yet if the seeds remain intact it should last up to 3 days since the seeds prevent the cantaloupe from drying out right away.
Gazpacho Recipe
- Prep time: 25 minutes
- Serves 8
- 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
- 1 red onion, finely chopped (about 1 1/4 cups)
- 1 cucumber, peeled, seeded, chopped (about 1 cup)
- 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1-2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 Tbsp freshly squeezed lemon juice
- 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
- 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)
Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.
