Vegetable Subscription Tips: Here's how to Win the Tampipi Challenge
1. Get your gulay bearings. Check out our gulay board every week so you’ll have a sense of what you’ll have come delivery day. When your subscription arrives, lay them out on your kitchen counter or dining table and group them according to leafies, hearties, roots, fruits, aromatics, etc. Take out your pen and paper and plan your weekly menu.
2. Proper storage prevents spoilage. Loosely wrap your leafies in a kitchen towel, and store them inside the fridge. Freeze your herbs in ice cube trays. Leave roots on the counter along with unripe fruits you want to ripen. Garlic, ginger, onions, turmeric, and tomatoes are stored better outside the fridge. Those that you want to stay crisp belong inside. Don’t wash or pre-cut anything until you’re ready to use them.
3. Make the freezer your friend. Root crops like kamote, potatoes, beets, cassava, and gabi freeze well. Wash and scrub them clean, steam them, let cool, peel, cut into chunks and store them in the freezer in portions until you’re ready to use them in soups, stews, curries, muffins, breads, etc. Read more
Community Shared Agriculture
How do we bring fresh and ethically sourced organic produce from smallholder farmers to your kitchen? By sharing in a commitment. Your commitment to eat healthy meets our farmers' commitment to grow nutritious food-- and together we grow a sustainable food system.
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By becoming a CSA member and purchasing any one of our farmshares below, you pledge to nourish yourself and your loved ones with organic ecologically-sourced produce, help provide sustainable income for smallholder farmers, and protect the health & biodiversity of our land for future generations to come. What could be better?
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