Storage Tips

Ensuring proper storage of produce is essential for maintaining its freshness and extending its shelf life.

.

Vegetable Storage Tips:


Asparagus:

·        -Trim the ends of the asparagus spears by about an inch.

·        -Store asparagus in a tall container with about an inch of water at the bottom.

·        -Cover the container loosely with a plastic bag and keep it in the refrigerator.

 

Avocado:

·        -If the avocado is not yet ripe, store it at room temperature in a paper bag until it is.

·        -To store a ripe avocado, cut it in half, remove the pit, and store the halves in an airtight container in the refrigerator.

 

Beets (Gold, Red, and Red Bunch):

·        -Trim the greens from the beets and store them separately.

·        -Wash the beets thoroughly and store them in a perforated plastic bag in the refrigerator.

 

Bell Pepper (Green, Red, and Yellow):

·        -Remove the stem and seeds from the bell pepper and slice it as desired.

·        -Store the sliced pepper in an airtight container in the refrigerator.

 

Bok Choy (Baby):

·        -Wash the bok choy and trim the ends.

·        -Store it in a perforated plastic bag in the refrigerator.

 

Broccoli:

·        -Cut the broccoli florets from the stalk.

·        -Store the florets in an airtight container in the refrigerator.

·        -You can also store the stalk separately, but it may not last as long.

 

Broccoli Rabe-Rapini:

·        -Wash the broccoli rabe and trim the ends.

·        -Store it in a perforated plastic bag in the refrigerator.

 

Brussels Sprouts:

·        -Remove any yellow or wilted leaves from the Brussels sprouts.

·        -Store them in a perforated plastic bag in the refrigerator.

 

Cabbage (Green and Red):

·        Remove any outer leaves that are wilted or damaged.

·        Store the cabbage in a perforated plastic bag in the refrigerator.

 

Carrots (Regular and Rainbow):

·        Remove the carrot greens and wash the carrots.

·        Store them in a perforated plastic bag in the refrigerator.

 

Cauliflower (Regular and Purple):

·        Cut the cauliflower florets from the stalk.

·        Store the florets in an airtight container in the refrigerator.

·        You can also store the stalk separately, but it may not last as long.

 

Celery:

·        Cut off the bottom and any wilted tops from the celery.

·        Store it in a container with water at the bottom, covered loosely with a plastic bag, in the refrigerator.

 

Chard (Rainbow):

·        Wash the chard and trim the ends.

·        Store it in a perforated plastic bag in the refrigerator.

 

Corn (Bi-Color):

·        Store the corn in its husk in the refrigerator.

 

Cucumber:

Wash the cucumber and slice it as desired.

Store the slices in an airtight container in the refrigerator.

 

Eggplant:

·        Slice the eggplant as desired.

·        Store the slices in an airtight container in the refrigerator.

 

Garlic:

·        Store the garlic in a cool, dark, and dry place, such as a pantry or cupboard.

 

Green Beans:

·        Wash the green beans and remove the stems.

·        Store them in a perforated plastic bag in the refrigerator.

 

Kale (Green and Red):

·        Wash the kale and trim the ends.

·        Store it in a perforated plastic bag in the refrigerator.

 

Leeks:

·        Trim off the root end and dark green tops, leaving the white and light green part.

·        Cut lengthwise and rinse thoroughly to remove any dirt or sand.

·        Store in a plastic bag in the refrigerator crisper drawer.

 

Lettuce (Butter, Green Leaf, Iceberg, Red Leaf, Red Romaine, Romaine):

·        Rinse leaves in cold water and spin dry or pat dry with paper towels.

·        Wrap the leaves loosely in a damp paper towel and place in a plastic bag in the refrigerator crisper drawer.

 

Mushrooms (Baby Bella, White):

·        Wipe mushrooms with a damp paper towel to remove any dirt or debris.

·        Store in a paper bag in the refrigerator.

 

Okra:

·        Rinse okra in cold water and pat dry.

·        Store in a perforated plastic bag in the refrigerator.

 

Onions (Green, Red, Yellow):

·        Store onions in a cool, dry, and well-ventilated area, away from direct sunlight.

·        Do not store onions near potatoes or other vegetables that give off moisture, as it can cause onions to rot.

 

Peas (Snow):

·        Rinse peas in cold water and pat dry.

·        Store in a perforated plastic bag in the refrigerator.

 

Peppers (Jalapeno, Poblano, Green, Red, Yellow):

·        Rinse peppers in cold water and pat dry.

·        Store in a plastic bag in the refrigerator crisper drawer.

  

Potatoes (Kennebec, Purple, Red, Russet, Sweet, Yukon Gold):

·        Store potatoes in a cool, dark, and dry place, away from direct sunlight.

·        Do not store potatoes in the refrigerator, as the cold temperature can convert the potato's starch to sugar, resulting in a sweeter taste and discoloration.

 

Radish (Red):

·        Remove the leaves and stems and rinse the radishes in cold water.

·        Store in a plastic bag in the refrigerator.

 

Spinach (Baby, Bunch):

·        Rinse spinach in cold water and spin dry or pat dry with paper towels.

·        Store in a plastic bag in the refrigerator crisper drawer.

 

Squash (Acorn, Chayote, Winter, Yellow, Zucchini):

·        Rinse squash in cold water and pat dry.

·        Store in a plastic bag in the refrigerator crisper drawer.

 

Tomatoes (Grape, Roma):

·        Store tomatoes at room temperature until ripe, then store in the refrigerator to prolong their shelf life.

..

.

    Fruit Storage Tips:

.

Apple Fuji, Apple Gala, Apple Granny Smith, Apple Pink Lady, Apple Red:

·        -Store in the refrigerator to keep them fresh for longer.

·        -Alternatively, keep them in a cool, dry place away from direct sunlight and other fruits.

·        -Make sure to remove any spoiled apples to prevent them from spoiling the rest of the batch.

 

Apricots:

·        -Keep in a paper bag on the counter until they ripen.

·        -Once ripe, transfer them to the refrigerator to extend their shelf life.

·        -Make sure to eat them within a few days once they are ripe.

 

Banana:

·        -Keep at room temperature until they ripen.

·        -Once ripe, transfer them to the refrigerator to extend their shelf life.

·        -If you have ripe bananas that you can't eat right away, freeze them for later use in smoothies or baking.

 

Blueberries:

·        -Store in the refrigerator in a covered container or plastic bag.

·        -Don't wash them until right before you are ready to eat them.

·        -Discard any spoiled or moldy berries.

 

Cantaloupe:

·        -Store at room temperature until it is ripe.

·        -Once ripe, transfer to the refrigerator to extend its shelf life.

·        -Cut and store in a covered container in the refrigerator for up to a week.

 

Cherries:

·        -Store in the refrigerator in a covered container or plastic bag.

·        -Don't wash them until right before you are ready to eat them.

·        -Discard any spoiled or moldy cherries.

 

Grapefruit:

·        -Store at room temperature or in the refrigerator.

·        -If cut, store in a covered container in the refrigerator for up to a week.

 

Grapes Green Seedless, Grapes Red Seedless:

·        -Store in the refrigerator in a covered container or plastic bag.

·        -Don't wash them until right before you are ready to eat them.

·        -Discard any spoiled or moldy grapes.

 

Honeydew Melon:

·        -Store at room temperature until it is ripe.

·        -Once ripe, transfer to the refrigerator to extend its shelf life.

·        -Cut and store in a covered container in the refrigerator for up to a week.

 

Kiwi:

·        -Store at room temperature until it is ripe.

·        -Once ripe, transfer to the refrigerator to extend its shelf life.

·        -Cut and store in a covered container in the refrigerator for up to a week.

 

Lemon:

·        -Store at room temperature or in the refrigerator.

·        -If cut, store in a covered container in the refrigerator for up to a week.

 

Lime:

·        -Store at room temperature or in the refrigerator.

·        -If cut, store in a covered container in the refrigerator for up to a week.

 

Mandarin Satsuma:

·        -Store at room temperature or in the refrigerator.

·        -If cut, store in a covered container in the refrigerator for up to a week.

 

Mango:

·        -Store at room temperature until it is ripe.

·        -Once ripe, transfer to the refrigerator to extend its shelf life.

·        -Cut and store in a covered container in the refrigerator for up to a week.

 

Mini Watermelon (Seedless):

·        -Store at room temperature until it is ripe.

·        -Once ripe, transfer to the refrigerator to extend its shelf life.

·        -Cut and store in a covered container in the refrigerator for up to a week.

 

Minneola:

·        -Store at room temperature or in the refrigerator.

·        -If cut, store in a covered container in the refrigerator for up to a week.

 

Nectarines:

·        -Keep at room temperature until they are ripe.

·        -Once ripe, transfer to the refrigerator to extend their shelf life.

·        -Store in a covered container in the refrigerator for up to a week.

 

Orange Cara Cara, Orange Navel:

·        -Store at room temperature or in the refrigerator.

·        -If cut, store in a covered container in the refrigerator for up to a week.

 

Peaches Sweet:

·        -Keep at room temperature until they are ripe.

·        -Once ripe, transfer to the refrigerator to extend their shelf life.

·        -Store in a covered container in the refrigerator for up to a week.

 

Pear Asian, Pear Bartlett, Pear Red:

·        -Keep at room temperature until they are ripe.

·        -Once ripe, transfer to the refrigerator to extend their shelf life.

·        -Store in a covered container in the refrigerator for up to a week.

 

Persimmon Fuyu:

·        -Store at room temperature until they are ripe.

·        -Once ripe, transfer to the refrigerator to extend their shelf life.

·        -Store in a covered container in the refrigerator for up to a week.

 

Pineapple Golden:

·        -Store at room temperature until it is ripe.

·        -Once ripe, transfer to the refrigerator to extend its shelf life.

·        -Cut and store in a covered container in the refrigerator for up to a week.

 

Plums Black, Plums Red:

·        -Store in the refrigerator in a covered container or plastic bag.

·        -Don't wash them until right before you are ready to eat them.

·        -Discard any spoiled or moldy plums.

 

Pomegranate:

·        -Store at room temperature or in the refrigerator.

·        -Once cut, store in a covered container in the refrigerator for up to a week.

 

Raspberries (6 oz):

·        -Store in the refrigerator in a covered container or plastic bag.

·        -Don't wash them until right before you are ready to eat them.

·        -Discard any spoiled or moldy raspberries.

 

Strawberry:

·        -Store in the refrigerator in a covered container or plastic bag.

·        -Don't wash them until right before you are ready to eat them.

·       -Discard any spoiled or moldy strawberries.