Carrots
Organic baby thin carrots can sometimes be a challenge to peel. Instead, I take a sponge and gently work at the delicate skin until the dirt is removed. Trim the greens and slice into long sticks. They will store in a well sealed container or water for several days.

Celery
Slice into long strips. If the strings are tough (especially for children to chew) peel the back sides with a vegetable peeler. They will store well in a tightly sealed container or in water for several days. You may seem some slight browning on the ends. This is fine to eat, but for aesthetic purposes simply cut it off.

Mushrooms
Rub any dirt off with a soft, damp towel. They will store in a well sealed container for a few days.

Snap Peas
Trim the ends and pull off any tough to eat strings. They will store in a well sealed container or baggie for several days.

Cauliflower
Break up into florets. If you see brown spots, the cauliflower has not gone bad but it certainly needs to be eaten up sooner. Simply scrape off any unattractive brown spots. Store up to several days in a tightly sealed container.

Broccoli
Break up into florets or leave several inches of stems on the end as almost a handle for dipping. If they start to wilt or seem flexible, refresh them in a ice water bath prior to serving. Store up to several days in a tightly sealed container.

Radishes
Trim the greens leaving a small amount on top to use as a handle. Use the leaves as you would spinach. Please note, the greens are a bit bitter and almost spicy like radishes. Just wash and scrub the radishes. Store up to several days in a tightly sealed container.