Say hello to some of the sassiest veggies of the season—radishes and green onions! These crunchy, peppery, and slightly sweet gems bring zip to your dishes and a boost of nutrients to your plate. This week we’ve got you covered with how to store items to keep them fresher longer and from snappy salads to roasted roots and savory sautés, we’ll be sharing fun ways to let these veggies shine!
Watch what Jazz from our Community Education team cooked up with this weeks fare!
Zucchini
Storage Tips – Whole/Uncut
- Don’t wash before storing—moisture speeds up spoilage.
- Pop it into a perforated plastic bag or wrap loosely in a paper towel.
- Store in the crisper drawer at around 40°F.
- Stays fresh for 1 to 2 weeks.
Storage Tips – Cut
- Place in a resealable bag or airtight container lined with a paper towel.
- Use within 3–4 days to avoid sogginess.
Storage Tips – Cooked
- Let it cool completely, then store in an airtight container.
- Keeps in the fridge for 3–5 days.
Green Onions
These punchy little guys add flavor and crunch to so many dishes!
Recipe Idea – Fried Rice
Sauté green onions with day-old rice, mixed veggies, soy sauce, and an egg. Add sesame oil and your favorite protein like shrimp, tofu, or chicken. Stir in fresh green onions at the end for a zesty finish.
Recipe Idea – Green Onion Vinaigrette
Whisk together chopped green onions, olive oil, vinegar (apple cider or rice vinegar), Dijon mustard, and a pinch of salt. Use on grilled veggies, greens, or even chilled noodles.
Recipe Idea – Cream Cheese & Green Onion Spread
Blend green onions into cream cheese with garlic, lemon zest, and your favorite herbs. Spread it on bagels or toast—or use as a savory veggie dip!
Baby Broccoli
Tender, mild, and ready for quick cooking.
Recipe Idea – Broccoli Pesto Pasta
Steam or blanch baby broccoli, then blend with garlic, Parmesan, olive oil, lemon juice, and nuts (try almonds or walnuts). Toss with pasta or spread it on toast.
Recipe Idea – Quick Stir-Fry
Sauté broccoli with garlic, soy sauce, sesame oil, and a little ginger. Add tofu, beef, or chicken for protein, and serve over rice or noodles.
Recipe Idea – Broccoli "Meatballs" or Patties
Chop steamed broccoli and mix with breadcrumbs, cheese, egg, and spices. Shape into patties or balls and bake or pan-fry. Great for meal prep!
Radishes
Crisp and peppery, radishes are super versatile.
Recipe Idea – Tacos with Radish Slaw
Make a crunchy slaw with shredded radish, cabbage, lime juice, and a touch of mayo or yogurt. It’s perfect as a taco topping—especially with fish or shrimp.
Recipe Idea – Breakfast Hash
Dice radishes and sauté with potatoes, onions, and bell peppers. Top with a fried egg for a hearty breakfast or brunch.
Storage Tip – Keep Them Crisp
Trim and wash radishes, then store them submerged in cold water in a covered jar in the fridge. Change the water every few days to keep them crisp for up to 2 weeks.
Speckled Romaine Lettuce
Crunchy, colorful, and full of flavor!
Cleaning & Prepping
- Don’t wash it until you’re ready to use—extra moisture leads to faster spoilage.
- If it needs a rinse, dry thoroughly with a salad spinner or paper towels.
Storage Tips
- Whole heads: Wrap loosely in a dry paper towel, then place in a plastic or perforated produce bag. Store in your crisper drawer.
- Prepped leaves: Dry thoroughly and store in an airtight container lined with paper towels. Swap out the paper towel if it gets damp.
- Pro tip: Check for wilted or slimy leaves every few days and remove them to keep the rest fresh longer.
Mushrooms
Earthy and delicious, mushrooms are fridge staples.
Storage Tip – Paper Bag Method
Skip the crisper—store unwashed mushrooms in a paper bag in the main fridge compartment. This helps absorb excess moisture and keeps them from getting slimy. Bonus: mushrooms absorb odors, so keep them away from smelly foods.
Recipe Idea – Creamy Mushroom Pasta
Sauté mushrooms with garlic and green onions, add cream (or a plant-based alternative), and toss with pasta. Top with Parmesan, spinach, or red chili flakes.
Recipe Idea – Mushroom Lasagna
Layer sautéed mushrooms with ricotta, pasta sheets, and your favorite cheeses. Bake until golden and bubbly.
Got a favorite way to use your veggies? Share it with us!
