Pick Up Calendar
Please remember pick up is between 8.30am-9.30am. If you can't make it then, please pre arrange.
2012
12th May Nat&Mal
26th May John&Brendan
9th June John&Stephan
23rd June Nat&Mal
7th July Lisa&Mark
21st July Rach&Andrew
4th August John&Brendan
18th August Nat&Mal
1st Sept Simon&Maria
Please keep an eye on your emails for pick up address.
Storing Fruit& Veg to last longer and stay fresh
Apples- if ripening too fast place in a paper bag
Avocado- In the fridge if ripe, leave out if unripe
Bananas- Leave out if ripe, can place in fridge if ripe, they'll go black but they'll be ok.
Broccoli-Treat like flowers, cut the stem ad place in water in the fridge.
Corn- Do not remove the husks.
Cabbage-Wrap in cling wrap in the fridge.
Carrots-Snap lock bags are the best, in the fridge.
Cauliflower-Warp in cling wrap.
Cucumber-Store in cool place outside the fridge.
Eggplant-Room temperature in a dark place.
Garlic-Cool dark, dry and well ventilated storage.
Grapes-Snap lock bag, do not wash before storing.
Lemons&Limes-In the fridge door is good.
Lettuce-Place in a plastic shopping bag, tied up. Put in the crisper, will last the longest this way.
Mushrooms- Brown paper bag in fridge.
Onions-Cool dark, dry and well ventilated storage.
Pears-In the fridge if ripe, leave out if unripe
Pineapple- leave out
Potatoes-Cool dark, dry and well ventilated storage.
Pumpkin-Cool dark, dry and well ventilated storage, but if cut, wrap and leave in fridge.
Tomatoes-Leave out, but not in direct sunlight.
Spinach-Place in a plastic shopping bag, tied up. Put in the crisper, will last the longest this way.
or they can be left out in a vase like flowers.
Strawberries-Leave in their plastic containers, do not wash until ready to eat.
Sweet potatoe-Cool dark, dry and well ventilated storage.
Zucchini-Leave out.
Tips on starting a Fruit&Veg Co-Op
1. Having ten groups is optimum.
Most boxes of produce come in 10kg.
2. Have a shopping roster.
We organise it so the shopper gets their tub for free, to encourage more people to go and do the shopping. Keep good communication with the group, have a list of numbers and emails. I send an email three days before the shop to remind everyone, and also to remind where they will be picking up from.
3.When shopping always check the quality of produce.
Ask questions. Is it local? What grade is it? Make sure the produce in each box, is sorted to the same size and shape, this indicates better quality. Don't be afraid try anything before you buy.
4. Keep a spreadsheet of items and their costs.
This helps everyone know if you're paying way to much, and also indicates if that produce is out of season. Also note on this sheet if there are any allergies.
5. After shopping divide the shop into pre bought tubs.
So as not to over handle the produce and also to sort a lot faster.
Remember to put the harder, heavy items on the bottom.
6. Keep any change aside.
This year we had enough change to buy 1/2 leg of ham each for xmas!
Our group only shops once a fortnight, and we put in $40 each. It is important to store everything correctly so that it will last the whole fortnight. In each shop we get anywhere from 15kg- 20kg of produce.
