Now more than ever, we are looking to make the most out of all our food at home. It is always important to store your fresh produce properly to extend its life and preserve its quality.
Not all fruits and vegetables act the same, so you should make sure that you are taking the time to find the ideal spot for it. Some are better in the fridge, while others do best in a dark and dry area.
We have compiled some tips for you to refer to when unpacking your weekly CSA box. These should help you find the best home in your kitchen for your fresh produce.
- The best place in your fridge for many of your fresh vegetables is in the crisper compartment if you have one.
- For veggies with leafy tops (carrots, turnips, beets) remove the leafy top part. This can be stored in the fridge still, but removing it will help prevent moisture. The leaves are still great for cooking!
- Tomatoes that are fresh and ripe should not be stored in the fridge because they are optimal at room temperature. Keep them dry and away from sunlight.
- Blackberries and raspberries are best in the fridge in the same cardboard container they come in or in a different open and dry container.
- Store mushrooms in the fridge in either their original packaging with a plastic wrap on top or a new container with a lid.
- Strawberries are sensitive to moisture. I suggest to keep them whole and wash them right before eating instead of all at once. This is because once they are wet, they are likely to stay moist. Store them on a dry paper towel in an open container. Freeze any you won’t be eating soon.
SALAD GREENS & OTHER LEAVES:
- As soon as you get home, take your greens out of their bags and wash them thoroughly, discarding damaged leaves if any.
- Dry thoroughly by gently patting with a paper towel. Wrap up your greens in a new, dry paper towel and either place in a plastic bag or just directly in your crisper.
- Make sure to check and change the paper towel if it becomes saturated.
- Any cut off leafy tops (such as carrot tops, beet tops, etc…) should be stored as a leafy green would be.
- These vegetables should be kept out of the fridge because moisture will cause these to go bad more quickly. Avoid plastic, as it will attract and seal in moisture.
- Garlic’s best place is in a dark and dry container in the pantry or on your counter.
- Onions should also be kept in a dark, dry place. Garlic and onions can be stored together.
- Once you cut open an onion, any leftover pieces should go in the fridge tightly wrapped in plastic to seal it.
- Store potatoes/sweet potatoes in a cool, dark, dry place as well. Potatoes and onions/garlic should not be stored together.