Guidelines for Storing Fresh Produce.

**Please note that these are guidelines, not rules. Seasonal conditions may dictate different storing capacities for crops. All fresh vegetables should be eaten as quickly as possible for best nutrition & flavor.

Artichokes – Store in a loose bag in the refrigerator for up to one week.

Beans - Do not wash until ready to use. Store in a loose bag in the refrigerator, 3-5 days.

Beets - Top to maintain moisture in beets. Leaves should be used within 3 days, roots will last for a couple of weeks.

Broccoli – Store in a loose plastic bag in the fridge for up to one week.

Brussels Sprouts - Store in a loose bag in the fridge for one week +.

Cabbage – Store loosely in a bag in the fridge. May last up to a few weeks in the fridge. Peal off outer leaves for use to maintain longer storage.

Carrots – Store in a plastic bag in the fridge. Put a few holes in the bag for longer storage to increase air circulation.

Celery – Store in loose bag in the fridge, may last a few to several weeks.

Cauliflower - Do not wash until ready to use unless you cut up the head and store as florets. Up to one week in the fridge.

Corn - Eat as soon as possible or freeze. Sugars in corn turn to starch quickly.

Cucumbers – Store in loose bag or in crisper of fridge for up to one week.

Eggplant – Store in loose bag or in crisper of fridge, use as soon as possible for maximum texture, but storable up to one week.

Fennel – Store in loose bag in the fridge, can last up to a few weeks.

Fresh Herbs – Store in a loose bag in the fridge, remove rubber band to increase air flow. Soft leaved herbs (basil and cilantro) should not be washed until ready to use. Use or dry within one week.

Kale – Wash, trim stems, and pat dry (whole leaves) for quick use. Store in a closed plastic bag in the fridge for up to one week.

Leeks – Store in a loose bag in the fridge. They should last for a few to several weeks. Peel off outer leaves to maintain longer storage.

Lettuce – Lettuce may be washed and gently spun dry, then kept in the fridge for quick access, but keep leaves whole until ready to use to minimize browning. Washed and spun dry, loose, 3-5 days. Whole head, unwashed, 1 week +. Softer lettuces will not last as long as Romaine types.

Melons – Leave out on counter until ready to use.

Onions & Shallots - Loose in a bag or in crisper in fridge, may last several weeks. Dry: Keep in a dry dark place to prevent molding and sprouting. May last up to several months with proper storage. Sort frequently and use those with blemishes first.

Green Onions – Remove rubber band and store in the fridge, loose in bag until ready to use, up to one week.

Parsley – Store loose in bag in the fridge. Gently pat dry if needed for longer storage. May also be hung out of direct light and left to dry.

Parsnip – Store in plastic bag in the fridge. Put a few holes in the bag for long term storage to increase air circulation.

Peas - Do not wash until ready to use. Store in a loose bag in the refrigerator, 3-5 days.

Peppers – Do not wash until ready to use. Store in a loose bag in the fridge up to one week.

Radicchio – Do not wash until ready to use. Store in a loose bag in the fridge & peel off leaves as needed. One week +.

Radishes – Top to maintain moisture in radishes. Store in loose bag in the fridge for up to one week.

Rutabaga – Store in plastic bag in the fridge. Put a few holes in the bag for long term storage to increase air circulation.

Salad Greens – See lettuces, 3-5 days.

Spinach – May be washed and gently spun dry, then store in a closed bag in the fridge for quick use. We recommend leaving the leaves whole until ready for use. 3-5 days.

Summer Squash – Store loose in a bag in fridge for up to one week.

Winter Squash – Store in a dark dry place to prevent molding and over ripening. May store through December or longer. Sort frequently and use those with blemishes first.

Swiss Chard – Store in a closed bag in the fridge. Remove twist tie to increase air flow. May be washed and gently spun dry for quick use. Use in one week.