Produce & Recipes: April 1, 2026

Produce in your share this week

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

• Rutabaga

• Swiss chard

• Parsley

• Arugula

• Carrots

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

• Apples (variety TBD!)

Gardening Neighbor Microgreens (Egg Harbor Township, NJ)

• Microgreens mix

Absegami High School Culinary Program, taught by Chef Christina Martin (Galloway, NJ)

• Fresh baked bread

Ploch Farms (Buena, NJ)

• Jersey sweet potatoes

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.

• Arugula can be kept in a resealable bag or airtight container with a dry paper towel. Eat within 5 to 7 days before the greens get slimy or yellow.

• Keep bread in an airtight bag and eat fresh within 1 week. Or, slice and freeze then eat within a few months.

• 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!

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

• Carrots can last for 3 weeks in the fridge, with greens trimmed off and the carrots put in an airtight container with a paper towel. Carrots can also be stored in a lidded container filled with water.

  • Tip: Use the carrot tops as garnish or to make a carrot top pesto! You'll notice they taste similar to their cousin parsley…

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

• Keep rutabaga in the fridge in a plastic bag and use within 2 months.

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

Eat first: Swiss chard, arugula, bread, parsley, microgreens

Eat later: Carrots, apples, rutabaga, sweet potatoes

Preparation Tips

Produce items in bold are in your share this week.

What is rutabaga and what the heck do I do with it? Rutabaga, also known as the Swedish Turnip, Yellow Turnip, or Neep, is a cold-season cross between a turnip and cabbage, with flavor that is mildly sweet with a bit of heat.

Here’s a website full of amazing rutabaga recipes, including spiced soups, fritters, chana masala, and more: https://dishingupthedirt.com/veggies/rutabaga-recipes/

Here’s a basic roasted rutabaga recipe:

• Ingredients

  • 1 pound rutabaga peeled and cubed

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon smoked paprika

• Instructions

  • Preheat oven to 400°. Line a large baking sheet with parchment paper or foil.

  • Peel and cut the rutabaga into one inch cubes: With a sharp knife, slice off the root and stem ends, and slice the rutabaga in half. Slice each half into one inch half moon slices. Use a paring knife to peel away the waxy skin (may be easier than using a vegetable peeler).

  • In a small bowl, combine the salt, pepper, and paprika.

  • Put the rutabaga cubes into a large bowl with the olive oil and spices. Toss to coat completely.

  • Spread the cubes in a single layer on the prepared baking sheet.

  • Roast 30 minutes, turning halfway through, until golden brown and fork tender.

  • Serve immediately, garnished with fresh thyme or parsley if desired.

Eat your stems, greens, and tops! The greens/tops of root veggies like turnips, rutabaga, 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!

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 salads, soups, chilis, or sandwiches. They add a great pop of fresh flavor as well as a soft, crisp texture.

Feeling inspired? Check out the recipes below!

Recipes

• Recado Verde (Garlic & Herb Flavor Base) - Parsley

• Pickled Cabbage Slaw (English & Spanish) - Carrots (you can try using the rutabaga, too!)

• House Salad - Microgreens, arugula, parsley, carrot tops, apples

• Any Vegetable Soup - Carrots, sweet potatoes, Swiss chard, rutabaga

• Peruvian Pesto - Arugula

• Sautéed Chard with Garlic & Lemon - Swiss chard

• Garlic Parsley Rof - Parsley (read more about rof here!)

• Carrot & Apple Muffins - Apples, carrots

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!