Produce & Recipes: March 18, 2026

Written By General Information

Produce in your share this week

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

  • Collard greens

  • Swiss chard

  • Sprouting broccoli

  • Parsley

  • Cilantro

Ploch Farms (Buena, NJ)

  • Jersey sweet potatoes

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

  • Apples (variety TBD!)

  • Apples (variety TBD!)

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:

  • Swiss chard can be kept in a resealable bag or airtight container with a damp paper towel. Eat within 3-5 days.

  • Keep collards in a resealable bag with a moist paper towel and eat within 5-7 days.

  • Put cilantro in resealable bag with a paper towel & eat within 1 week. You can also dry your herbs for long-term preservation!

  • Store sprouting broccoli in a plastic bag in the refrigerator with a moist paper towel. Use within 7-10 days, before the leaves and stalks wilt.

  • Store parsley bouquet-style in a glass of water on the counter. It should last for 2 weeks or more. You can also dry your herbs for long-term preservation!

  • 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: Swiss chard, collards, cilantro, sprouting broccoli

Eat later: Parsley, apples, sweet potatoes

Preparation Tips

Produce items in bold are in your share this week.

Eat your stems, greens, and tops! The greens/tops of root veggies like turnips, radishes, beets, and carrots are edible, as are the stems of leafy greens like Swiss chard and collards. 

Here's how to enjoy your stems and greens instead of tossing ‘em:

  1. Before cooking, wash your stems and greens. Remove any inedible, tough, or severely damaged bits.

  2. Separate the greens from the stems.

  3. Chop the greens or slice them into ribbons.

  4. Slice the stems into bite-sized pieces.

  5. Heat your oil or broth. Warm up your aromatics, like garlic and onion.

  6. Add in the stems– they take an extra moment to cook.

  7. Add the greens and cook until just wilted.

  8. Add additional flavors and textures, such as lemon, dressing, fresh herbs, seeds, or any other toppings you’d like.

  9. Enjoy!

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 anonymous feedback form.

Have a recipe you want to share with us? Fill out this Recipes of Atlantic City form or send an email to info@cropsnj.org!

General Information
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Produce & Recipes: March 4, 2026