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Storage Tips for your Organic Produce
Sometimes organic produce will 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.
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. Refrigerate most melons
for up to five days. Watermelons can be stored at room temperature for about a week. Refrigerate them after cutting flesh side down on a plate.
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.
Stone Fruit – Peaches, Plums etc. Under ripe stone fruit will ripen at room temperature after one or two days. 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.
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 wrapped in moist paper towels
and place in a sealed plastic bag.
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 Leave on tops to help 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 refrigerator, up to 1 week. Or, wrap them in moist paper towels and place in a sealed plastic bag.
Broccoli Store in a loose plastic bag in the refrigerator unwashed for up to 5 days.
Brussels Sprouts Store in a loose bag in the refrigerator, 1 week +.
Cabbage Store cabbage in a loose plastic bag in the refrigerator for up to 10 days +.
Discard outer leaves before using.
Chard Chard should be stored unwashed in a plastic bag in the refrigerator for up
to three days or you can wrap them in moist paper towels and place in a sealed plastic bag.
Carrots Store them in the refrigerator in a plastic bag. Put a few holes in the bag, for
long term storage, to increaseair 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 refrigerator.
Celery Refrigerate in a plastic bag for up to 2 weeks.
Collard Greens You may store collards in the refrigerator for 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 refrigerator. 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 Lettuce may be washed and gently spun dry, then kept in the refrigerator wrapped in moist paper towels and foil 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 +. Softer lettuces (Brunia, Lolla Rossa especially) will not last as long as Romaine types.
Melons Leave out on counter until ready to use.
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 Leave top to maintain moisture in radishes. Store loose in bag in the refrigerator, use within a week.
Rutabaga Plastic bag in the refrigerator. Put a few holes in the bag for long term
storage to increase air circulation.
Spinach May be washed and gently spun dry, then kept in moist paper towel and foil
or in a closed bag in the refrigerator for quick use, but we 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 squashes 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.
Enjoy your fresh produce from Off the Vine!
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