Storage Tips
Organic produce does not have the shelf life of conventional produce, since it is grown without the use of preservatives. However, proper storage techniques will help maintain the life of your produce.
Fruits
Apples
Apples that are properly stored have a relatively long shelf life. They should be stored in the refrigerator, away from any strong-smelling foods to prevent them from absorbing odors. Some apples will turn brown when cut or exposed to air. Dipping cut apples into a mixture of one part lemon juice and three parts water will slow this process.
Bananas
Bananas should be stored at room temperature. To speed the ripening of bananas that are still green, place them in a perforated bag with a ripe apple and store the bag at room temperature for a few days. To slow the ripening process, store them in the refrigerator. If your bananas get overripe, they are great for baking.
Berries
Store them unwashed in the refrigerator for up to three days. Berries should be refrigerated in an airtight container. Do not wash berries until you are ready to use them.
Cherries
Cherries are highly perishable. Store them unwashed, in a plastic bag in the refrigerator for two to three days.
Citrus
Most citrus fruit can be stored at room temperature or in the refrigerator for up to 10 days.
Grapes
Store grapes unwashed, in a perforated plastic bag for up to one week. Whole grapes are not recommended as a snack for infants and toddlers because they pose a significant choking hazard. They should be cut in quarters before serving them to young children.
Kiwi Like many tropical fruit, they will continue ripening after harvest. Green Kiwi has a longer shelf life than gold kiwi. Green Kiwi can be refrigerated for up to three weeks compared to one week for gold kiwi.
Mango
Mangoes are green at first, turning yellow as they ripen. Store them at room temperature until they are ripe and then refrigerate for up to five days.
Melons
Melons will continue to ripen at room temperature. Leave out on counter until ready to use. Watermelons can be stored at room temperature for about a week. Refrigerate melons after cutting. Refrigerate most melons for up to five days.
Pears
Pears are ripe when the neck yields slightly to pressure. To speed the ripening process, place them in a perforated bag with an apple. Refrigerate when ripe. They should keep for about five days.
Pineapple
Ripe pineapple is slightly soft to the touch. Ripe pineapple should be wrapped and refrigerated or put in an air tight container for up to three days.
Stone Fruit
Peaches, Plums etc. Under-ripe peaches can be ripened somewhat by placing them in a paper bag punched with holes at room temperature in a spot away from sunlight. Check often for ripeness as they can go from under-ripe to overripe in a matter of twenty-four hours. An apple or banana, both of which exude natural ethylene gas, added to the bag will hasten ripening. Once ripe they should be firm, but yield to slight pressure. Store ripe stone fruit in the refrigerator for up to four or five days.
Tomatoes
They are botanically a fruit, but are used like a vegetable. When ripe they will yield slightly to pressure and be fully red. Once they are ripe, they should be used right away or kept in the refrigerator or they will over ripen in a day or two. To slow down the ripening process, store in the refrigerator. Some recommend not refrigerating, as it breaks down flavor, but they will keep longer in the fridge.
Vegetables
Artichoke
Store unwashed, in a loose bag for up to 4 days in the refrigerator.
Asparagus
Store for up to 4 days in the refrigerator.
Avocados
Like tomatoes, avocados are botanically a fruit. Avocados are ripe when they yield to slight pressure. When they are ripe store them in the refrigerator.
Beans
Do not wash until ready to use. Store beans in a loose bag in the refrigerator for 3-5 days.
Beets
Top to maintain moisture in beets. Leaves should be used within 3 days, roots will last for weeks.
Bell Peppers
All bell peppers, green, red, yellow, orange or purple should be stored in a plastic bag in the refrigerator for approximately a week.
Bok Choy
Store in a loose plastic bag in the fridge, up to 1 week.
Broccoli
Store in a loose plastic bag in the fridge unwashed for up to 5 days.
Brussels Sprouts
Store in a loose bag in the fridge, 1 week +.
Cabbage
Store cabbage in a loose plastic bag in the refrigerator for up to 10 days +. Peel off outer leaves for use to maintain longer storage. Discard outer leaves before using.
Chard
Chard should be stored un washed in a plastic bag in the refrigerator for up to three days.
Carrots
Store them in the refrigerator in a plastic bag. Put a few holes in the bag for long term storage to increase air circulation. Keep them separated from apples.
Cauliflower
Do not wash until ready to use, or wash and cut up head, storing as florets. Up to 1 week in the fridge.
Celery Refrigerate in a plastic bag for up to 2 weeks.
Collard Greens You may store collards in the refrigerator up to 4-5 days. Wrap them in moist paper towels and place in a sealed plastic bag. You may also blanch and then freeze collard greens, as with most vegetables.
Corn Keep corn in the husk while storing in the refrigerator. Corn starts losing flavor immediately after it is picked (sugars turn to starch) so eat it as soon as possible or freeze it.
Cucumbers
Store cucumbers unwashed and uncut in a plastic bag in the refrigerator for about week.
Eggplant
Store eggplant in the refrigerator and use within a few days.
Fennel
Loose bag in the fridge, may last up to a few weeks.
Fresh Herbs
Store in a loose bag in the fridge, remove rubber band to increase air flow. Soft-leaved herbs (basil, cilantro) should not be washed until ready to use. Use or dry within one week.
Kale
Wash, trim stems, and pat dry (leaves whole) for quick use. Store in a closed plastic bag in the fridge. One week +.
Leeks and other Green Onions
Green Onions do not keep as long as dry onions. Store them in a plastic bag in the refrigerator for about five days. Peel off outer leaves to maintain longer storage.
Lettuce
Fresh lettuce should be stored dry, in a plastic bag for up to five days, depending on the variety. Lettuce may be washed and gently spun dry, then kept in the fridge for quick access, but keep leaves whole until ready for use to minimize browning. Washed and spun dry, loose, 3-5 days. Whole head, unwashed, 1 week +. If we have delivered it in a container it should last up to five days in the container it came in. Softer lettuces (Brunia, Lolla Rossa especially) will not last as long as Romaine types.
Mushrooms
Uncut mushrooms should keep for 4 – 7 days. Store them in a paper bag not plastic. Cut mushrooms keep for about three days.
Onions & Shallots
Onions have a long shelf life. Keep in a dry dark place to prevent molding and sprouting. Sort frequently and use those with blemishes first. Cut onions should be wrapped in plastic in the refrigerator for about four days. If you refrigerate onions for about one hour before cutting them it will reduce eye irritation.
Parsley
Store loose in bag in the fridge. Gently pat dry if needed for longer storage. May also be hung out of direct light and left to dry.
Parsnip
Plastic bag in the fridge. Put a few holes in the bag for long term storage to increase air circulation.
Peas
Do not wash until ready to use. Store in a loose bag in the refrigerator, 3-5 days.
Peppers (Bell)
All bell peppers, green, red, yellow, orange or purple should be stored in a plastic bag in the refrigerator for approximately a week.
Potatoes
Store in a cool dry place and they will keep for at least a few weeks.
Radicchio
Do not wash until ready to use. Store in a loose bag in the fridge & peel off leaves as needed. One week +.
Radishes
Top to maintain moisture in radishes, loose bag in the fridge, use within a week.
Rutabaga
Plastic bag in the fridge. Put a few holes in the bag for long term storage to increase air circulation.
Salad Greens
See lettuces, 3-5 days.
Spinach
May be washed and gently spun dry, then in a closed bag in the fridge for quick use, but I recommend leaving leaves whole until ready for use. 3-5 days.
Soybeans
Do not wash until ready to use. Store in a loose bag in the fridge, up to 1 week.
Summer Squash
Summer squashes such as zucchini and yellow squash should be stored in a plastic bag in the refrigerator for up to five days.
Winter Squash
Winter squash such as butternut, buttercup, delicate can be stored in a cool dry place for at least a month. May store through December or longer. Sort frequently and use those with blemishes first.