Produce & Recipes: November 20, 2025

Written By General Information

Produce in your share this week

Reed's Organic Farm (Egg Harbor Township, NJ)

  • Parsley

  • Lettuce

  • Scallions

  • Turnips

Ploch Farms (Buena, NJ)

  • Broccoli

  • Cilantro

  • Sweet potatoes

Schober's Orchards & Farm Market (Monroeville, NJ)

  • Apples

Gardening Neighbor Microgreens (Egg Harbor Township, NJ)

  • Sunflower microgreens

C.R.O.P.S. UCAN Farmers Shannon & Steve (Atlantic City, NJ)

  • Variety of greens & other veggies!

Storage Tips

Here are our tips for this week's items to help you streamline meal planning & reduce household food waste.

General storage tips:

  • Don't wash fresh produce until you are about to eat or cook it.

  • Avoid storing your produce near foods that emit ethylene (a gas that encourages ripening) like bananas, apples, or tomatoes.

  • Refer to the Produce Storage Guide for temperature and storage guidance.

Storing your share:

  • Put parsley and cilantro in resealable bags with a paper towel & eat within 1 week. You can also store parsley bouquet-style in a glass of water on the counter. Try drying your herbs for long-term preservation!

  • Lettuce mixes can be kept in a resealable container in the fridge and should be eaten within 1 week. Head lettuce can be stored similarly and will last for up to 2 weeks.

  • Store microgreens in an airtight container in the fridge. They'll last up to 2 weeks.

  • Store scallions bouquet-style in a glass with a bit of water. Change the water every couple of days & remove any soggy bits and the scallions can last for 2 weeks or more. You might even see some root growth!

  • Keep broccoli wrapped in damp paper towels in the fridge and it will last up to 2 weeks.

  • For turnips, separate the greens and roots. Wrap the greens in a damp paper towel in a ventilated bag and eat within 1 to 2 weeks. Keep the unwashed turnip roots in a bag in the fridge for up to 2 months.

  • Keep apples in the fridge in a ventilated bag and they will last 1 to 2 months.

  • Keep sweet potatoes in a cool, dry, well-ventilated spot and they will last up to 6 months.

Eat first: Cilantro, parsley, lettuce, turnip greens

Eat later: Microgreens, scallions, broccoli, apples, turnip roots, sweet potatoes

Preparation Tips

Produce items in bold are in your share this week.

Fresh greens = fresh salads! The lettuce & herbs in this share can be mixed together and eaten fresh for a quick, filling meal. Here are some tips for creating different salads that invite exciting flavors and textures:

  1. Choose one or more greens → Lettuce, spinach, arugula

  2. Add veggies → Shredded carrot, sliced beets, roasted corn, chopped cucumber, microgreens

  3. Add herbs and aromatics → Chopped basil, cilantro, parsley, scallions, or dill; sliced shallot or onion; minced garlic

  4. Add texture and protein → Homemade croutons, chickpeas, crumbled tofu/meat, corn nuts, chips, udon noodles, pasta – this is your time to get creative in the pantry!

  5. Choose a dressing to tie it all together → 

You can also use this salad guide to put together some delicious sandwiches and wraps!


What are microgreens? Microgreens are the second stage of life for a vegetable, after it is a seed and before it is a sprout. Because all of the plant's energy is in a small little shoot, microgreens are considered to be nutrient dense. Each microgreen tastes like its respective "adult" plant, sometimes being more mild (broccoli) or more punchy (radish). We love to use them as a garnish on a salad, soup, chili, or sandwich. They add a great pop of fresh flavor as well as a soft, crisp texture.

Feeling inspired? Check out the recipes below!

Recipes

Feedback

You can leave any & all feedback about your experience in the C.R.O.P.S. Farm Share Program by filling out this form: https://forms.gle/KJJ5NpgZ8mghkoXo8

General Information
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Produce & Recipes: November 19, 2025
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