In order to ensure the best quality and longest shelf life for your freshly harvested vegetables follow these practices. Fill a large bowl with water and give each item a dunk and swirl before using a salad spinner or letting them air dry on the counter. This is a repeat of the process we use on a larger scale when we first harvest the veggies. A second wash will keep things crisp longer and also means it is ready to use whenever you are! All veggies have their happy place:
Fridge
- Greens (lettuce heads, swiss chard, kale, spinach, choi, etc.): If bunched remove elastic band. Wash, dry, and store in a large ziplock bag to maintain humidity in the fridge
- Roots (radish, turnip, carrot): remove tops. Store tops in plastic bags just like your other greens. Bottoms are best in tightly sealed tupperware.
- Other fridge lovers: green beans, broccoli, peas, cucumber, zucchini. These items don’t need the extra humidity of a plastic bag but remember that the longer they wait in the fridge the more likely they will become dehydrated.
Counter
- Herbs: remove rubber band and store upright in a glass of clean cool water out of direct sunlight
- Tomatoes, eggplant, and even peppers don’t do well in the cold. Flavor and texture can be compromised by refrigeration
Cool Dark Place
- Garlic & Onions
- Winter Squash
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