Article by Kelly Merrick
If you’re like me and have plans to stock up on fresh produce to get you through the break, be sure you know how to properly store vegetables. After all, you don’t want to spend your hard-earned money on delicious fruits and veggies only to let them go bad.
Store in the refrigerator to keep crisp for three to four weeks or store outside of the refrigerator in a cool, dry place to keep crisp for about one week. If you store them in the refrigerator, put them in a plastic bag. Apples give off ethylene, a natural gas, which will make lettuce and other produce turn brown. The plastic bag will prevent that.
Store unwashed beets in plastic bags in your refrigerator’s crisper section for up to three weeks. To increase their storage life, remove the greens but leave at least an inch of stem.
If you bought them on the stalk, leave them on the stalk and store in the fridge or leave it on a cold place. If you bought them loose, store them in an open container with a damp towel on top.
Broccoli and Cauliflower
Keep cauliflower and broccoli in their wrapping and place in the refrigerator.
Peel off any outer leaves that have started to wilt and store in the crisper.
Cut the tops off and place them in closed container.
Wrap the root in a damp towel and place in the crisper.
Greens (lettuce, spinach, etc.)
Wash and wrap loosely in a paper towel (to keep the water from rotting the leaves), then put in a plastic bag and store in the refrigerator. Most greens will last three to seven days.
Leave in an open container in the crisper wrapped in a damp cloth.
Store mushrooms in their packaging in the refrigerator and use them within five to seven days. Like other produce, mushrooms will perish faster if they’re pre-sliced.
Store unripe pears at room temperature for approximately five days. Once ripe, refrigerate for up to a week. If you want to speed up ripening, put pears in a paper bag.
Root Vegetables (onions, potatoes, etc.)
Store root vegetables such as onions and potatoes in a cool, dry place, ideally in an open basket away from the oven. Most potatoes will last about a month if you keep them away from light, which causes them to sprout and turn green.
Store in a cool, dark, well-ventilated place.