Produce index

Storage Crops

STORAGE TIPS: Although some of these pantry staples are not in the same plant family, they should all be stored either on the counter or in a cool, dark place. Note: Onions and potatoes should NEVER be stored together–they release gasses that cause the other to go bad faster. Although potatoes can be stored in the refrigerator, they are better off stored in a dark, cool place like in a cabinet or on a pantry shelf.

GARLIC

APPEARANCE: Outside skin is typically white but can also have stripes of purple. Inside is fragrant and cream-colored.

PREPARATION: Separate individual cloves, using a big knife to smash the clove then peel the skin before using.

ROAST: Preheat the oven to 250 °F. Peel as much garlic as you have, preferably 8-10 heads, and place in an oven-safe baking dish. Cover with ½ cup of olive oil, salt, pepper, and red chili flakes and roast for 2 hours or until slightly browned. Put in a jar and refrigerate for up to 2 months. DO NOT LEAVE GARLIC OIL OUT AT ROOM TEMPERATURE!

POTATOES

APPEARANCE: A mix of purple, red, white, or yellow colors with an irregular circle shape.

PREPARATION: Scrub and wash thoroughly.

ROAST: Preheat the oven to 425 °F. Scrub potatoes, cut into quarters, and roast for ~35 minutes.

BOIL: Peel and slice potatoes into quarters, bring a pot to boil, add potatoes, and cook until tender. Drain water and mash with milk and butter over low heat.

BAKE: ​​Preheat the oven to 350 °F. Scrub potatoes, poke 8-12 holes around them, coat lightly with oil, and bake for ~1 hour.

SWEET POTATOES

APPEARANCE: A mix of orange, white, and purple colors with an elongated shape.

PREPARATION: Scrub and wash thoroughly.

SAUTÉ: Cut the sweet potato into thin circles, heat a large skillet over medium-high heat with oil, reduce to medium and add the sweet potatoes. Cook for 3-4 minutes on each side with the lid on.

ROAST: Preheat the oven to 425 °F. Cut sweet potatoes into 1/2 inch chunks, drizzle with olive oil, and cook for about 30 minutes or until tender, tossing them every 10-15 minutes.

ONIONS

APPEARANCE: A mix of white, red, and yellow colors with an elongated, round, or flat shape.

SAUTÉ: Peel the onion and chop into small pieces. Combine with melted butter in large pan over high heat for 4 minutes until brown, then cover and reduce to medium-low for 4-5 minutes until tender.

ROAST: Preheat the oven to 400 °F. Peel onions and cut into chunks, drizzle with olive oil, and roast for 25-30 minutes.