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.
General storage tip: Often the packaging your food comes in from the store is not the best way to keep it stored. Having containers to keep food fresh, a marker (like a Sharpie), and extra kitchen towels are a great one-time investment. If you want to use less plastic or paper towels at home, you may change from plastic bags to reusable silicon bags or bee's wax wraps. If you don't have mason jars, any glass jars (from pickles, olives, mustard, etc) will work and can be re-used.
General Refrigerator Area: Cabbage, Zucchini, Green Beans, Peppers, Berries, Herbs (in a jar of water like cut flowers), Eggplant, Mushrooms (in a paper bag is most ideal), Salad Greens (in a Ziploc with a paper towel).
Refrigerator Crisper: Carrots, Celery, Thin-skinned squash (zucchini and the like), Radishes, Cauliflower, Broccoli, Parsnips, Turnips, Greens (Kale, Collards, etc.), Beets.
Counter: Tomatoes, Stone Fruits (Nectarines, Plums, Peaches, etc.), Apples, Pears, Bananas.
Cupboard (Cool, dark place with relatively high humidity): Potatoes, Sweet Potatoes, Garlic, Shallots, Onions, Thick-skinned Squash. Tip: Keep potatoes in a separate cupboard from onions, as onions will cause them to spoil quickly.
More Details for Frequent Produce & Other Items:
|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
|ASPARAGUS||Asparagus are best to eat right away. Store asparagus in the fridge by standing the spears up (similar to flowers) in a jar with about an inch of water. Cover with a plastic or reusable bag. They'll keep for about four days.||Garlicky Sautéed Asparagus, Pasta with Asparagus & Mushrooms|
|TOMATOES||Tomatoes are best when left at room temperature on the kitchen counter. If tomatoes get too soft or wrinkly to eat fresh, they can be used to cook in sauces and soups. If you have extra fresh tomatoes, you may freeze whole to use during the winter months. When you're ready to cook, simply put under running water and the skin will peel off easily.||Easy Gazpacho, Tomato & Goat Cheese Tart|
|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|
You can use a paper bag to keep bread fresh at room temperature for about two days. You can slice and freeze bread. Toast or warm up as needed. If bread dries out, use a food processor to make breadcrumbs. Breadcrumbs last about six months in an airtight container.
|Classic Italian Tomato Bruschetta, Panzanella Salad|
Contributions made by Emily Schostack, Shayna & Joe Ventricelli, and Rossana Martinez.