Produce Storage Tips

There is no doubt about it. Local is the best way to go in terms of providing your body with the essential nutrients it needs while still enjoying that fresh, crisp, just-picked taste.

Local produce is better for many reasons:

• not sprayed with preservatives to make them last longer
• designed for flavor and nutrient content rather than longer shelf life
• You are supporting the local economy
• You are helping to preserve our farmland
• YOU KNOW THE FARMER THAT GROWS YOUR FOOD

With all of those reasons to buy local produce you have to know that all good things must come to an end and fresh food does not keep.

Being part of our CSA ensures that your weekly produce comes to you fresh picked. That doesn't mean it will last forever. However, there are ways to help extend the shelf life of your produce.

Here are a few tips that help extend the freshness of your CSA produce:

• Never wash any produce, especially berries, right away! I know it is tempting but washing right away will cause your fruits and veggies to spoil quickly. Only wash what you are intending to eat that day.
• Keep your fruits and veggies in separate drawers in the fridge. A gas released by fruit, particularly apples, called ethylene, can build up and cause spoilage.
• Refrigerate as soon as possible. Once picked, many fruits and veggies need cooler temperatures to keep their crispy texture.

Now here are some more specific tactics that will help you to prolong your produce:

APPLES: They are great keepers by themselves anyways but pop them in the fridge and they can last up to 3 months!

ASPARAGUS: Cut about 1 inch off the bottom and put them cut side down in a glass with a few inches of water in the refrigerator. Use within 3-5 days

BASIL & HERBS: Like asparagus cut a little off the bottom and place in a glass of water on your kitchen counter. Then place a loose plastic bag over the top. Do not tie shut! Keep out of direct sunlight. It will act as its own personal greenhouse! Use within 1 week.

BEANS: Place in a loose wrapped plastic bag. Do not seal. Place in crisper drawer in fridge.Use within 3-6 days.

BEETS: Another great keeper. Detach the tops (if any) and place unwrapped in the crisper drawer. Use within 2 weeks. The tops will last up to 3 days.

BLUEBERRIES: DO NOT WASH until ready to use. Always check for bad berries. One bad berry can spoil the box. Leave in container in fridge. Use within 2-3 days.

BROCCOLI: Place in plastic bag, lose, in the crisper drawer of your fridge. Keeps for up to 2 weeks.

BRUSSELS SPROUTS: Place in plastic bag, lose, in the crisper drawer of your fridge. Keeps for up to 2 weeks.

CABBAGE: Leave outermost leaves on. Place loose in the crisper drawer of your fridge. Keeps for up to two weeks.

CARROTS: Detach tops, if any, and place in a loose wrapped plastic bag in the crisper drawer. Use within 3-5 days.

CAULIFLOWER: Same as broccoli, place in plastic bag, lose, in the crisper drawer of your fridge. Keeps for up to 2 weeks.

CELERY: Place in a loose wrapped plastic bag in the crisper drawer of your fridge. Use within 1 week

COLLARDS: Place loose in your crisper drawer. You can remove the leaves from the center stem. Use within 3-5 days.

CUCUMBERS: Place in a loose wrapped plastic bag in your fridge. Use within 1 week.

EGGPLANT: Keep loose in crisper drawer. Use within 1 week.

GARLIC: DO NOT REFRIGERATE. Place in a cool dark place like a drawer or pantry.

KALE: Place in fridge in a loose wrapped plastic bag. Use within 4-6 days.

LEEKS: Place in fridge in the crisper drawer in a loose wrapped plastic bag. Use within 1 week.

LETTUCE: Do not wash before refrigerating. Wrap in a slightly damp paper towel in a loose plastic bag in the crisper drawer. Use within 5-7 days.

MELONS: Refrigerate in a separate drawer than other vegetables. Use within 1 week.

ONIONS: Keep in a cool dry in a bowl and not a plastic bag. Use within 1 month.

PEACHES: Keep on counter in a brown paper bag to speed up ripening. Place in fridge when they reach the desired ripeness. Keep away from other vegetables as they can increase spoilage. Use within 3-5 days.

PEPPERS: Place in a loose wrapped plastic bag in the crisper drawer. Use within 1 week.

POTATOES: Keep in a cool dry place and not in a plastic bag. Place an apple with your potatoes and it can help decrease spudding. Use within 1 month.

RADISHES: Remove tops and place in the crisper drawer. Use within 1 week.

SCALLIONS: Place in a loose wrapped plastic bag in the crisper drawer in your fridge. Use within 5-7 days.

STRAWBERRIES: Remove any berries that may have spoiled. DO NOT WASH until ready to eat. Place in the fridge away from vegetables. Use within 2-3 days.

SUMMER SQUASH: Place in a loose wrapped plastic bag in the crisper drawer in the fridge. Use within 1 week.

SWEET CORN: LEAVE HUSK ATTACHED to ensure moisture stays in the cob. Uses ASAP for maximum sweetness. Will keep for up to one week in the fridge with the husk attached.

SWEET POTATOES: Keep in a cool dry place not in a plastic bag. Use within 1 month.

TOMATOES: DO NOT REFRIGERATE! Keep on your kitchen counter. Stem side down will increase ripening speed. Place stem side up to speed up ripening. Use within 5-7 days.

WINTER SQUASH: Keep in a cool dry place not in a plastic bag. Use within 1 month.

ZUCCHINI: Keep in a loose wrapped plastic bag in the crisper drawer in the fridge. Use within 5-7 days.