Vegetables

Beans, Green & Yellow

Keep refrigerated in a perforated plastic bag.

Beet Greens

Do not wash until just before use. Keep lettuce in a plastic bag or covered container with a paper towel to absorb any extra moisture. Refrigerate spinach in plastic bag (2-5 days).

Beets

Place unwashed beets in an airtight container or closed plastic bag in the refrigerator (up to 3 weeks).

Cabbage (All Types)

Refrigerate firm heads in a plastic bag and it should keep for 1-2 weeks. To prevent major nutrient loss, once part of a head has been used, wrap well and use the remainder within a day or so.

Carrots

Remove tops before storing. Refrigerate in closed plastic bag. If your carrots get limp, you can refresh them by soaking them in ice water for 30 minutes. Don’t store next to apples or pears, which emit ethylene gas and make carrots bitter. (1-2 Weeks).

Cauliflower

Keep refrigerated in a closed plastic bag, stem side down. (2-5 days)

Celery

Keep celery refrigerated, stored in a perforated plastic bag.

Corn, Sweet

Refrigerate if unable to use immediately. Do not husk until ready to cook.

Cucumbers

Refrigerate near the top of the shelf (warmest part of the refrigerator). Keep away from produce which emit ethylene gas i.e. carrots, apples etc.

Garlic

Store whole bulbs in an open container away from heat and light.(up to 8 weeks). Individual cloves that separate from the bulb may only last 1 week.

Leeks

Keep in an airtight container or closed plastic bag in the refrigerator. Don’t trim them until you are ready to use them. (7 days)

Lettuce (All Types)

Do not wash until just before use. Keep lettuce in a plastic bag or covered container with a paper towel to absorb any extra moisture. Refrigerate spinach in plastic bag (2-5 days).

Mushrooms

Keep refrigerated in a paper bag. (4-5 days)

Onions

Store in a cool, dry, dark place with good ventilation, keep away from potatoes. Refrigerate cut onions and use within 2 - 3 days; keep away from apples and pears as onions will absorb their odours.

Parsley/Basil

Snip off the bottom of the stems. Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Parsley can be stored at room temperature or in the refrigerator. Basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold. Change the water after several days if the water starts to discolour. (Fresh parsley and basil can last up to 2 weeks or longer when stored this way.)

Peppers

Store whole peppers in a cool dry place, away from fruits to avoid over-ripening. Refrigerate cut peppers.

Potatoes

Do not refrigerate. Keep in a cool, dry, and dark place. Cut off green spots on potatoes before cooking.

Spinach/Arugula

Do not wash until just before use. Keep lettuce in a plastic bag (Ziploc bag works best) or covered container with a paper towel to absorb any extra moisture. Refrigerate. (2-5 days).

Sprout Salad

Refrigerate until ready to use.

Squash, Butternut

Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

Tomatoes

Store at room temperature, away from direct sunlight, to prevent uneven ripening. Store them in a cool cupboard. They will keep longer if stored stem side down. Only in extreme heat, or if overripe, should tomatoes be stored in the refrigerator butter compartment. To ensure full flavour, allow them to reach room temperature before serving. To ripen tomatoes, store in a plain brown paper bag with apples or pears. Both release a natural ethylene gas that speeds up ripening.

Turnips

Refrigerate loose or in perforated bag for up to three weeks. Boiled turnips can be frozen for up to several months

Zucchini

Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use immediately. Softness is a sign of deterioration. Cooked zucchini should be covered and refrigerated up to two days. To freeze, slice zucchini into rounds,   blanch for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies. Frozen zucchini can be kept for ten to twelve months.

Fruits

Apples

2 to 3 weeks in perforated plastic bag in crisper. Apples will absorb odours from potatoes, onions and other fragrant produce.  They tend to soften 10 times faster at room temperature.

Apricots

If not fully ripened place in brown bag away from the sun to fully ripen.  Once ripened, store in the refrigerator. (2-4 days)

Blueberries

Keep refrigerated 1 to 2 days, loosely covered in shallow container.

Cantaloupe

Eat as soon as you – If you can't use them right away, store them unwashed in the refrigerator.

Peaches

If not fully ripened place in brown bag at store at room temperature until ripe.  Once ripe transfer to plastic bag and refrigerate in a single layer up to 5 days.

Pears

Store whole pears in the refrigerator, do not wash before storing.

Plums

Refrigerate ripe plums for up to 3 days.  Ripen hard plums by placing several in a loosely closed paper bag and leaving them at room temperature for a day or two.

 
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