Storing Your Fresh Produce

This summer I got a book out at the library called The Farmers Market Cookbook by Julia Shanks & Brett Grohsgal (2016). I wanted to share with you some of their suggestions for storing fresh produce, some of which you may already know but some of which may be new! 

 

Key Points

Keep very cold (not frozen): leafy greens, ripe berries, mushrooms, cucumbers, radishes

Keep cool but not cold: basil, sorrel

Keep at room temperature: sweet potatoes, winter squash

Allow to ripen, then refrigerate or eat immediately: peaches nectarines, tomatoes, avocado

About Location

Coldest part of the fridge: Usually bottom, back, and crisper

Warmest: Door shelves

Where to ripen fruit: Windowsills

Specific Storage Suggestions

Apples: Keep in coldest part of fridge until you are ready to use (or to use within a few days)

Beans: Keep loose & dry in fridge

Beets: Keep in fridge or basement.

Carrots: Coldest part of fridge, in bag

Corn: Eat immediately or store in coldest part of fridge

Eggplant: Allow to ripen until soft and a bit wrinkly, then store in fridge for up to 10 days

Greens: Wash & drain before storing in fridge

Mushrooms: Immediately refrigerate, wash before using. Can be frozen after cooking.

Plums: Allow to ripen on counter, then refrigerate or eat within 12 hrs

Sage: Do not wash, but store in warmest part of fridge (or let dry if you want to keep it longer)

Winter Squash: Do not refrigerate. Keep in cool basement, pantry or countertop. Can keep up to 6 months depending on variety and growing conditions

Pumpkin: Do not refrigerate. Cool basement or pantry.

Parsnips: Keep dry and bagged in coldest part of fridge.

Peaches: Ripen on countertop upside-down until just soft, then eat within 12 hours or refrigerate.

Potatoes: Keep longest in cool cellar or pantry, but increase in sweetness when refrigerated

Sweet potatoes: Do not refrigerate. Basement or pantry (can tolerate up to 80F)

Turnips: Refrigerate loose and dry.