Produce Storage Tips

Fresh Vegetables

		Artichokes
		Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping.

		Arugula
		Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Arugula is good raw in a salad or cooked with other leafy greens.

		Asparagus
		Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). Steam or sauté until just tender – do not overcook!

		Beets
		Keep beets refrigerated (32-36°F). The stems can be removed and they do not need to be in a plastic bag. Roasted beets are one way to prep beets for mixed salads. Preheat the oven to 475°F. Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.

		Bok Choy
		Keep bok choy refrigerated (32-36°F), storing in a perforated plastic bag. Wash and chop bok choy. Stir-fry with ginger and garlic, adding soy sauce to the pan just before serving.

		Broccoli, Broccolini, Broccoli Rabe
		Keep broccoli refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam or sauté.

		Cabbage & Brussel Sprouts
		Store cabbage and brussel sprouts in the refrigerator (32-36°F), in a perforated plastic bag. Chop cabbage or trim brussel sprouts and blanch for 12 minutes in boiling salted water, or until they are tender.

		Carrots
		Keep carrots refrigerated (32-36°F). Remove tops and store in a perforated plastic bag. Eat raw as a snack or sauté with olive oil and garlic.

		Cauliflower & Romanesco
		Keep cauliflower refrigerated (32-36°F). Chop and eat raw as a snack or in a salad, or steam and serve with salt and pepper. You can also place the cauliflower on a baking sheet, top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 20 minutes.

		Corn
		Keep corn refrigerated (32-36°F), storing in a perforated plastic bag. Boil in salted water for two minutes and serve with butter or olive oil and cracked pepper.

		Cucumbers
		Keep cucumbers refrigerated (32-36°F). Slice them thinly and mix with yogurt, salt and pepper for a quick salad that’s cool for summertime.

		Eggplant
		Keep refrigerated (32-36°F), storing in a perforated plastic bag. Prepare barbecue (medium-high heat). Place eggplant rounds on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place rounds on grill and cook until tender and golden, about 4 minutes per side.

		Fennel
		Keep fennel refrigerated (32-36°F). You can use the green fronds with meats or fish when roasting. Trim the white bulb and slice into ½ inch thick slices. Place on baking sheet and drizzle with olive oil and sea salt. Bake at 375°F for 20 minutes. This gives the fennel a sweet, caramelized flavor.

		Garlic
		Store whole heads of garlic in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. However, always refrigerate peeled or cut garlic in a sealed container. Use in dressings, marinades and stir-frying for flavor.

		Greens: Kale, Collard Greens, Chard, Mustard Greens
		Keep refrigerated (32-36°F), storing in a perforated plastic bag. Discard stems or put aside for stock. Chop leafy part and wash thoroughly. Strain – greens are now ready to sauté with onions and garlic or steam and serve with a wedge of lemon.

		Green Beans
		Keep refrigerated (32-36°F), in a perforated plastic bag. Trim green beans and boil in salted water for 4 minutes. Strain and toss with a bit of extra-virgin olive oil.

		Green Onions
		Keep refrigerated (32-36°F) in a sealed plastic bag. Use fresh in salads or marinades, or sauté with vegetables.

		Kohlrabi
		Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Slice the kohlrabi and eat plain, or grate it into a savory salad.

		Leeks
		Keep leeks refrigerated (32-36°F). Trim white part, discard greens. Slice the white part into ½ inch rounds. Place in glass dish and drizzle with olive oil; bake at 350°F for 30 minutes.

		Lettuce
		Keep lettuce refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.

		Onions
		Store whole onions in a cool, dry, dark place (55-65°F) with good ventilation, away from potatoes (which absorb the onions’ moisture). Always refrigerate cut onions. Heat a pan over medium-high heat, add butter or olive oil, and then add the cut onions. Cook until caramelized and add to any dish for a deep, rich taste!

		Parsnips
		Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Use a mixture of parsnips and potatoes the next time you make mashed potatoes – you will get a much richer, complex taste!

		Peppers
		Store whole peppers in a cool, dry place (45-50°F), away from fruits to avoid over-ripening. Always refrigerate cut peppers. Gypsy and bell peppers can be eaten raw as a snack or in a salad. Sweet peppers are also great stir-fried.

		Potatoes
		Store whole potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Boil potatoes on stovetop or bake small potatoes on a baking sheet at 400°F for 30 minutes.

		Radishes
		Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Wash radishes and serve alongside carrots with dip for an aperitif.

		Snap Peas
		Keep snap peas refrigerated (32-36°F), in a perforated plastic bag. Take the snap peas out of the pod and sauté with olive oil and sea salt.

		Spinach
		Keep spinach refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. Sauté onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to tasted. Toss with pasta or use as a crêpe filling with Gruyère cheese.

		Summer Squash
		Keep refrigerated (32-36°F), storing in a perforated plastic bag. Fir up the barbecue. Cut squash in half lengthwise. Place on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side.

		Sweet Potatoes
		Store whole sweet potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Cut in half lengthwise and place on a baking sheet; top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 30 minutes. You can also top the sweet potatoes with butter and brown sugar and bake in the same manner.

		Tomatoes
		Keep tomatoes at room temperature (55-70°F). Do not refrigerate, as it will make the tomatoes mealy and flavorless. Cut tomatoes and mix with a balsamic dressing or slice tomatoes and serve with fresh mozzarella.

		Turnips
		Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Peel 1 lb turnips or rutabagas and cut into 1-inch-thick wedges. Melt butter in a heavy skillet over medium heat, then add turnips or rutabagas, ½ cup water, ½ tablespoon lemon juice, and ½ teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

		Winter Squash
		Store winter squash in a cool, dry place (45-50°F). Cut into cubes and place on a baking dish. Roast at 375°F for 30 minutes.

Fresh Fruits

		Apples
		Keep apples refrigerated (32-36°F), storing them away from vegetables, as apples produce ethylene, a ripening agent. Eat raw as a snack, or slice into a green salad with walnuts or pecans. Apples are also delicious when thinly sliced and incorporated into a sandwich with soft-ripened cheese.

		Avocadoes
		Ripen avocadoes in a paper bag on your countertop; when fully ripe, store whole avocadoes in a cool, dry place (45-50°F). Mash the avocadoes and add a bit of lemon juice, salt and pepper for a simple guacamole.

		Figs
		Keep figs refrigerated (32-36°F). They are perfect plain and also drizzled with honey for dessert.

		Lemons & Limes
		Store in a cool, dry place (45-50°F), away from other fruits to avoid absorption of off-flavors. Wash before using. Lemons and limes are good in salad dressing, iced tea and simply squeezed into a pitcher of water for a kick of flavor.

		Mangoes
		Keep mangoes refrigerated (32-36°F). Mangoes are good plain and are a great addition to fruit salad.

		Melons
		Store whole melons in a cool, dry place (45-50°F), away from other fruits. Always store cut melons in the refrigerator. Eat plain or cut into small pieces in a fruit salad.

		Oranges, Grapefruit & Mandarins
		Store in a cool, dry place (45-50°F). Always refrigerate cut citrus. Oranges, grapefruit & mandarins are a seasonal pleasure – they’re great eaten plain or make for delicious fresh squeezed juice.

		Pears
		Store whole pears in the refrigerator (32-36°F). Pears are tasty plain, but can also make for an elegant dessert. Cut in half lengthwise and lay on a baking dish; top with butter and brown sugar and bake at 350°F for 25 minutes. Serve with vanilla bean ice cream.

		Persimmons
		When ripe, store them in the refrigerator (32-36°F). There are two varities of persimmons – Fuyu and Hachiya. The Fuyu variety can be eaten plain, biting into the persimmon like you would an apple. Cook the Hachiya variety in stews or in apple pie.Cook the Hachiya variety in stews or in apple pie or wait until they are so ripe they are soft and mushy, then they can be eaten fresh. Freezing the Hachiya also removes the surprising texture they possess when eaten firm and uncooked.

		Pomegranates
		Keep pomegranates refrigerated (32-36°F). To remove the seeds: Cut out the blossom end, remove some of the white pith, but do not break the red pulp around the seeds. Score the skin into quarters. Break the pomegranate into halves and then halve again following score lines. Bend back the rind and pull out the seeds. Eat seeds whole or juice into mixed drinks.

		Stone Fruit: Nectarines, Apricots, Peaches, Plums, Pluots, Apriums
		Store whole stone fruit in the refrigerator (32-36°F). Eat plain as a snack or in a fruit salad.

		Strawberries & Bush Berries
		Fresh berries are highly perishable. Store them in the coldest part of the refrigerator (32-36°F), loosely covered with plastic wrap. Do not wash until ready to use. Serve plain or in a fruit salad.

Others

		Herbs
		Remove band or tie; wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator. Add herbs to sauces, such as tomato sauces and béchamels for flavor.

		Lavender
		Great for decoration or the lavender florets can be used for seasoning and baking. This is most likely Provence lavender which is not as mild as preferred culinary lavenders but is great for decoration or aromatherapy uses.

		Mushrooms
		Store mushrooms in a paper bag in the refrigerator (32-36°F). Sauté with butter or olive oil and garlic.

		Nuts
		Store nuts in a cool, dry place (45-50°F), off the floor, in a Ziploc bag or Tupperware container. Do not refrigerate, as the environment is too moist. Nuts can also be frozen in airtight containers for longer term storage; this prevents the nuts from going stale.

A Trick to Revive Your Wilted Greens or Lettuce

Wilted Greens

Wilted greens and lettuce are often just dried out which can still occur even if the greens remain in constant refrigeration.

Cold Water Overnight

Submerge the wilted greens in cold water by placing them in a dish, filling it with water, and putting it in the refrigerator overnight. You can also revive them by plunging in iced water for 30-45 minutes.

Greens Revived

This is what these chard greens looked like after 12 hours in the refrigerated water. Now you never need to compost your wilted greens or lettuce.

3 thoughts on “Produce Storage Tips”

Molly on August 26, 2011 at 1:42 am said:

This is a great feature – I am always googling how to store things best. Have been coming to your blog for a while now but never commented. Ridiculously gorge pics and great recipes, and I always enjoy your food and life philosophy. Thanks! ~Molly

Reply ↓
Kay Floyd on October 10, 2011 at 6:31 pm said:

I would like to know if you would be interested in receiving news and recipes from Kitchen Pride Mushroom Farms in Gonzales, Texas. They are the only family-owned, Texas-based mushroom farm. I am coordinating public relations for Kitchen Pride. Many thanks in advance.
Kay Floyd
Kay Floyd & Associates Public Relations
kay@kayfloydpr.com
210-824-7387 (San Antonio(
210-823-9794 cell

Reply ↓
- farmhousetable on October 17, 2011 at 12:22 pm said:
  
  sure! post to our facebook page or email them to me at elizabethwinslow@me.com. thanks!
  
  Reply ↓