Make the Most of Your Farmers’ Market Produce with These Storage Tips
Remove any twigs or leaves, along with any berries that are soft or moldy. Sort and remove any bruised or damaged berries as soon as possible. Refrigerate blueberries in the original container for up to five days. Refrigerate strawberries in a tightly sealed container, preferably in a single layer on a paper towel, for two to three days. Store raspberries, uncovered, in the refrigerator in a single layer on a paper-towel-lined plate for two to three days. When you're ready to use them, rinse berries under cold water, drain them, and pat them dry.
Keep tomatoes at room temperature until they’re ripe then use them within a day or two. Don't refrigerate as cold temperatures affect their flavor. If you have a cut tomato, do cover the cut side and refrigerate it.Capture the Flavor of Summer With These Heirloom Tomato Recipes
As it begins to lose its natural sweetness as soon as it is picked, fresh corn is best eaten the day it is purchased. To store for longer, refrigerate ears in their husks for up to two days.
Lettuces and Salad Leaves
Look for lettuces without wilted or broken leaves. Depending on how fresh the leaves are to begin with, they can last up to four days. In general, heartier, darker lettuces last longer than paler, tenderer ones. For all greens and lettuces, do not wash them until you're ready to use them.Wrap arugula tightly in a plastic bag and refrigerate for no more than two days.
Spinach can be kept in the refrigerator for two or three days. Keep kale in the coldest part of your refrigerator: Though it seems like a sturdy vegetable, kale will quickly wilt and turn sharply bitter. To prevent them from wilting, store greens in a plastic bag and close it loosely.
Cucumbers and Bell Peppers
Zucchini and Summer Squashes
Refrigerate zucchini and summer squashes in a plastic bag for up to four days; don't wash until you’re ready to use them.
Once ripe, plums can be stored in a plastic bag in the refrigerator for up to three days. Treat peaches gently to avoid bruising. If they need to ripen, store them in a brown paper bag at room temperature. Unwashed cherries should keep in your refrigerator for up to a week. Wash fruit right before eating, as water can cause them to soften and split.
Store whole melons in a cool spot. Cover cut wedges or slices in plastic and refrigerate them for up to four days. Get our Cantaloupe and Honeydew Melon Recipes
Keep unripe avocados at room temperature. To speed ripening, place them in a paper bag with an apple or banana; to stop ripening, refrigerate them for up to two days. Once cut, the flesh will brown rapidly. To prevent discoloration, sprinkle a cut avocado with lemon or lime juice; if mashed (as in guacamole), press plastic wrap directly onto the surface.
Artichokes and Asparagus
Fresh artichokes can be refrigerated in a plastic bag for up to five days; wash them just before cooking. Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place the bunch in a paper bag stored in the coldest part of the refrigerator.
Leave apples at room temperature if eating them within a few days; otherwise, store them in a perforated plastic bag in the coldest part of the refrigerator. Always wash apples just before using.
With their hardy rinds, citrus fruits keep well. They can be stored at room temperature for several days or in the refrigerator for up to two weeks. Larger citrus, such as grapefruits, keeps well at room temperature for about a week. You can also refrigerate it up to two months in the coldest part of the refrigerator.Get our Definitive Guide to Citrus and our Favorite Recipes
Look for root vegetables with fresh-looking greens attached, the greens are edible. Keep carrots in a sealed plastic bag, and store them in the vegetable bin. If they become limp, refresh them in a bowl of ice water. Keep parsnips loosely wrapped in the produce drawer of the refrigerator, and use them within two to three weeks. Turnips taste best when they're very fresh, so choose small to medium ones with taut purple or white skin (large mature turnips are more pungent). Refrigerate them in a plastic bag.
Onions and Garlic
Stored in a cool, dry, and well-ventilated place, onions will keep for a month or so. Keep fresh garlic in an open container (away from other foods) in a cool, dark place. Unbroken bulbs can be kept up to eight weeks. Once broken from the bulb, individual cloves will last for three to 10 days.See the Best Way to Chop Garlic
Store potatoes in a cool, dry, dark place, not in the refrigerator. Before using them, cut out any green spots and eyes. Waxy potatoes are best used within a week, while starchy varieties last longer.Baked? Roast? Mashed and More! Get our Potato Recipes That Showcase the Versatility of the Humble Spud