Vegetables

Storage, prep, and cooking guides for every crop in the Cold Springs Organics CSA box. Each page covers how long it keeps, how to prep it, and a quick meal idea to get you started.

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Roots & Tubers

Vegetable	Keeps for	Best use
Beets	Up to 3 weeks	Roasted or grated raw
Carrots	2–4 weeks	Raw or roasted
Kohlrabi	Up to 2 weeks	Raw in slaws
Parsnips	2–3 weeks	Roasted
Potatoes	Weeks–months	Roasted or boiled
Radishes	1–2 weeks	Raw or quick-pickled
Sweet Potatoes	Weeks–months	Roasted
Turnips	1–2 weeks	Roasted or raw

Leafy Greens

Vegetable	Keeps for	Best use
Bok Choi	3–5 days	Stir-fried
Collards	Up to 1 week	Braised
Kale	Up to 1 week	Sautéed or raw
Lettuce Mix	3–5 days	Raw
Lettuce Heads	5–7 days	Raw
Spinach	3–5 days	Raw or wilted
Swiss Chard	5–7 days	Sautéed

Alliums

Vegetable	Keeps for	Best use
Garlic	Months	Everything
Green Garlic	Up to 1 week	As a mild garlic substitute
Garlic Scapes	2–3 weeks	Pesto or grilled
Leeks	1–2 weeks	Braised or in soup
Onions	Weeks–months	Sautéed base
Scallions	Up to 1 week	Raw garnish or grilled
Shallots	Weeks	Vinaigrettes or roasted

Warm-Season & Fruiting

Vegetable	Keeps for	Best use
Beans	3–5 days	Blanched or sautéed
Broccoli	3–5 days	Roasted or steamed
Cucumbers	5–7 days	Raw or quick-pickled
Eggplant	3–5 days	Roasted or grilled
Fennel	Up to 1 week	Raw in salads or braised
Peas	3–5 days	Barely cooked
Peppers	1–2 weeks	Roasted or raw
Sweet Corn	1–2 days	Boiled or grilled
Tomatoes	Counter 1 week	Raw or sauced
Zucchini	5–7 days	Sautéed or grilled

Squash & Melons

Vegetable	Keeps for	Best use
Melons	1 week	Raw, chilled
Winter Squash	Months	Roasted

Specialty & Herbs

Vegetable	Keeps for	Best use
Basil	5–7 days	Raw, added at the end
Brussels Sprouts	1–2 weeks	Roasted
Cabbage	Weeks	Raw, braised, or fermented
Ground Cherries	1–2 weeks	Raw or in salsa
Mushrooms	3–5 days	Dry-sautéed

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Don’t see something from your box? Check the Start Here guide, or look at Storage Basics for general rules that apply to most produce.