Refer to this guide to learn more about how to best store your fresh local produce! Let us help demystify proper food storage with some of our tried & true best practices.
Produce we often carry that belongs in the refrigerator:
General Refrigerator Area: Cabbage, Zucchini, Green Beans, Peppers, Blueberries, Apples, Pears, Herbs (in a jar of water), Eggplant, Mushrooms (in a paper bag is most ideal), Salad Greens (in a Ziploc).
Refrigerator Crisper: Carrots, Celery, Squash, Radishes, Cauliflower, Parsnips, Turnips, Greens (Kale, Collards, etc.), Beets.
Counter: Garlic, Shallots, Poblano Peppers, Jalapeno Peppers, Tomatoes, Nectarines, Plums, Peaches
Cupboard (Cool, dark place with relatively high humidity): Potatoes, Sweet Potatoes, Onions, Squash. Tip: Keep potatoes in a separate cupboard from onions, as onions produce ethylene.
More Details for Frequent Produce:
|Item||Storage||Recipes We Love|
|BEETS||Remove greens upon arriving home but leave 1 inch of stem and roots on unwashed beets. Place the beet root in a Ziploc bag and squeeze out as much air as possible. Store in vegetable drawer for 2-3 weeks. Wash the removed greens and dry or shake off excess water. Place in a Ziploc bag with a dry paper towel and store in vegetable drawer for up to a week.||
Roasted Beets with Labneh
|CARROTS||Remove carrot tops and store separately in a bag in the fridge. Store carrots in a plastic or reusable bag in the fridge. Carrots will keep for several weeks. For quick snacks, cut carrots into sticks and store in a container or jar submerged in water to keep them crisp (up to 5 days).||
Roasted Carrot Hummus,
Carrot & White Bean Burgers
|FRESH HERBS||Store herbs stem-side down in a glass jar filled halfway with water, in the fridge, covered with a plastic produce bag for up to 2 weeks.||Rosemary Popovers, Salmon with Lemon & Thyme|