STORAGE TIPS

Most organic produce does have a fairly long shelf life. However, some products need special care to extend freshness, especially in warmer temperatures. The following guidelines should help protect your fruits and vegetables.

Fruits

Apples: Store loosely in refrigerator to allow apples to breathe and stay fresh. Use within one month.

Apricots, Peaches, Pears, Nectarines, Mangoes, Kiwis, Plums, and Melons: Store at room temperature until ripened. Melons should be used as soon as possible after ripening.

Bananas & Avocados: Store and eat at room temperature, only refrigerate after ripening. For quick ripening of green bananas, place them in a paper bag with an apple or tomato. If they still don’t ripen, they have been transported at too low a temperature and can be used to make chutney.

Berries and Cherries: Keep covered in fridge. Do not wash until you are ready to eat them – too much moisture will accelerate spoilage.

Citrus: Best kept at room temperature of 20 degrees and used within two weeks. Never store in plastic bags.

Vegetables

Asparagus: Should be used within 2-3 days, wrap in a damp towel and store in plastic bag in fridge.

Broccoli, Brussel Sprouts, Scallions, and Summer Squash: Will last 4-7 days in the crisper.

Cabbage: Store in fridge for up to two weeks.

Carrots, Radishes, Parsnips, Turnips, Beets: Store in plastic bags; they’ll last 2-3 weeks in the fridge. Take tops off carrots before storing, leave greens on radishes, turnips, and beets, with both roots and tops in the bag.

Cauliflower, Artichokes, and Leeks: Wrap in plastic, refrigerate and use within one week.

Corn: Keep in its husk in the fridge. Eat as quickly as possible for best flavour.

Green beans and Peas: Store in fridge in plastic bag or container for no longer than one week.

Peppers and Cucumbers: Store in crisper one to two weeks.

Potatoes: Store in a cool, dark area at about 10-15 degrees. Use within one to two months.

Spinach, Kale, Chard, Lettuce, Salad Greens, and Cooking Greens: Store in crisper for no longer than five days in a plastic bag. Any bunch greens can be freshened by cutting an inch off the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.

Sweet Potatoes, Squash, Rutabagas, Eggplants, and Mature Onions: Best kept moderately cool, about 10-15 degrees

Tomatoes: Keep uncovered at room temperature. Refrigerate only when ripe.

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