How to Store Carrots

• Wash well before using.
• Wrap in damp kitchen towel and store it for up to two weeks in the fridge.

Cooking Ideas for Carrots

• Raw: Carrots  daikon radishes just like you would a carrot and include them in salads, sandwiches, tacos, burritos, spring rolls, or toast. Round slices add a lovely crunch to avocado toast. I have even been known to eat them raw like a carrot, but I am weird and like strong flavors.
• Roasted: 
• Pickled or Fermented: Carrots are a classic ingredient in many ferments and can be pickled—excellent for tacos, spring rolls, banh mi sandwiches, or steamed bao buns.
• Desserts: TBD
• Freezing: TBD

Recipes for Carrots

• Carrot Salad Recipe at Love and Lemons (all carrots, so good!)
• Honey Roasted Carrots Recipe at Allrecipes (classic)
• Roasted Carrots and Potatoes Recipe at Allrecipes (great pairing)
• Quick Pickled Carrots at Minimalist Baker (great for spring rolls)
• Simple Fermented Carrots Recipe at Farmhouse on Boone (very healthy)
• Lacto-Fermented Carrots Recipe at Fermenters Kitchen (even more healthy)
• Almost-Raw Carrot Cake Bliss Balls Recipe at Love and Lemons (great hiking snack)
• Steamed Bao Buns Recipe at Love and Lemons (fluffy and delicious!)
• Banh Mi Sandwich Recipe at Love and Lemons (one of my favorites!)
• Bibimbap Recipe at Love and Lemons  (gochujang is next level)
• Favorite Carrot Cake Recipe at Cookie and Kate (when you want something sweet)

How to Store Sunflower Sprouts

• Wash well before using. Handle with care as sprouts can be delicate.
• If the sprouts are in soil, store them on a windowsill and water when dry.
• If the sprouts are cut, one of the best and simplest ways to store sprouts is to put them between damp pieces of paper towels and then seal them in a micro-perforated plastic bag or container.

Cooking Ideas for Sunflower Sprouts

• Raw: Most sprouts are best eaten raw. They are great as toppers for salad, soup, pizza, omelets, toast, sandwiches, sushi, burgers, tacos, burritos, pasta, roasted vegetables, stir-fries, or even ice cream.

Recipes for Sunflower Seeds

• Sunflower Sprouts Salad Recipe at Sunset Magazine
• Simple Avocado Salad with Ponzu Dressing Recipe at Yummly
• Farro Salad with Beets and Their Tops Recipe at Yummly
• Crunchy Radicchio Cups with Sprouted Wild Rice, Avocado and Honey Chive Vinaigrette Recipe at Yummly

How to Store Daikon Radishes

• Wash well before using.
• Wrap it in a damp kitchen towel and store it for up to two weeks in the fridge.

Cooking Ideas for Daikon Radishes

• Slivered and fried: My favorite way to eat daikon radishes is to slice them extremely thin and length-wise with a mandoline and then fry them in a little sesame oil, soy sauce, and a drop or two of liquid smoke. They carry the flavor nicely and make a great topper for salad, or vegan bacon in a BLT, if you cook them long enough to get crispy.
• Raw: Slice daikon radishes just like you would a carrot and include them in salads, sandwiches, tacos, burritos, spring rolls, or toast. Round slices add a lovely crunch to avocado toast. I have even been known to eat them raw like a carrot, but I am weird and like strong flavors.
• In Soups: Daikon radish is perfect for adding flavor and texture to soup. Shred it or dice it and add it near the end of cooking. This allows the radish to retain its crunch and get too mushy.
• Pickled or Fermented: Daikon radish makes a great candidate for a pickle or a ferment. They are commonly used in kimchi. I sometimes make them into a quick pickle to add a little color and freshness to taco night!
• Crispy chips: TBD
• Substitute for carrots: TBD
• Freezing: TBD

Recipes for Daikon Radishes

• How to Wrap Spring Rolls Working with Rice Paper Wrappers by Food52
• Sweet Pickled Daikon Radish by Golden Earthworm Organic Farm
• Daikon Radish Kimchi a Traditional Kimchi Recipe by A Farm Girl in the Making
• Muli Ja Muthia Radish Dumplings Recipe on Food52
• Salt And Vinegar Daikon Radish Chips by Thoroughly Nourished Life

How to Store Chard

• Wash chard leaves well before using.
• If you are eating chard raw, spin the leaves dry.
• If you are cooking it, you can skip spinning the leaves since the extra moisture will help in the cooking.
• Chard can keep up to a week or so in the fridge—just make sure it stays hydrated!

Cooking Ideas for Chard

• Steamed: My favorite way to eat chard is to throw it into the instant pot (or any steamer) with a little diced garlic and a dash of salt and turn it to 1 minute on the steam setting. It will take more time than that for the pot to come up to temperature, and it seems to turn out perfect for me every time.
• Raw: Young, tender leaves can be enjoyed chopped up and raw in salads. They are also great when used wilted by a hot dressing.
• Sauteed: You can quickly saute chard by shopping up the stems like celery, adding them to the pan, then adding the greens a few minutes later. Young chard generally cooks up in 2 minutes, older chard may take up to 5 minutes.
• Any Standard Greens Preparation: Chard can be steamed, boiled, added to soups, or used in baked casseroles, like spinach in a lasagna.
• With Eggs: Chard compliments eggs quite well. It’s many people’s go-to green for omelets, frittata, quiche, egg drop soup, and more. If you steam or saute the leaves before adding it to an egg dish it will help make it so the leaves don’t stick up and get burned. A quick snack idea: saute the chard and then crack and scramble a few eggs over them.
• Substitute for other Greens: You can substitute chard for almost any recipe calling for cooked greens. It can easily fill in for beet greens and spinach since it’s so closely related, but it can also be a substitute for kale, broccoli raab, or other cooking greens.
• Freezing: Chard is great to freeze for winter soups. You can just quickly blanch the leaves for about 2 minutes, dump them in a cold water bath, drain, and freeze in a zip lock in soup-sized portions. Chop them to the desired size before blanching.

How to Store Saffron

• Store in a sealed container in a cool, dry location.

Cooking Ideas for Saffron

• Tea: My favorite way to eat saffron is to grind up a few strands with a small mortar and pestle and steep it in hot water.
• In Rice: 
• In Soups: 
• In Cocktails:

Recipes for Saffron

• Saffron Rice with Tahdig Recipe at Food Network
• Persian Saffron Rice Tachin at RecipeTin Eats
• Spanish Paella Recipe at Tastes Better from Scratch
• Swedish Saffron Buns at RawSpiceBar
• Saffron Rice Pudding at RawSpiceBar
• Saffron Rice Pudding Recipe by Sara Dickerman
• Saffron Rice Kheer Indian Rice Pudding at My Ginger Garlic Kitchen
• Saffron Milkshake Recipe at Unicorns in the Kitchen
• Persian No Churn Saffron Ice Cream by Unicorns in the Kitchen
• Saffron Bundt Cake with Pears at The Simple Things
• Best Saffron Recipes from Food & Wine