Veggie storage

Now that veggies are starting to move out of the field and into your kitchens I thought I would give you a couple quick tips on vegetable storage.

• Most vegetables like to stay cold after they are harvested, so the sooner you can get them home and in your fridge the better. Most crops like to be kept below 40 degrees, this includes greens, beets, lettuce, broccoli, radishes, etc. These veggies you definitely want to refrigerate right away. Other crops would prefer it a little warmer (40-50 deg.) but still should be kept in your fridge. These include cukes, summer squash, zucchini, & peppers. You should not put your tomatoes in the fridge, we keep them on the counter out of the sun with the stem side down. The only time we put tomatoes in the fridge is after they have been cut. Store potatoes some where cool dark and dry. Same for onions except they should be stored separate because they can flavor other vegetables.
• A close second to temperature is moisture loss. Just about everything that goes into your fridge should also be in a plastic bag or container so it doesn't dry out.
• Keep things whole until you are ready to use them. Also avoid damaging the skin, especially on squash and cucumbers.
• Root crops (beets, turnips, carrots) with greens keep better when the greens are removed and stored separate. Otherwise the green will continue to draw moisture out of the root.
• A soak in cold water for a couple minutes can help out if something is looking a little droopy.

I hope that helps keep your veggies fresher longer after you get them home. We work very hard to handle everything in the best way possible so that it stay fresh and delicious as long as possible.

Don't hesitate to ask if you have any questions.