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How to store your organic fruits and vegetables.
Organic produce is expensive, and the last thing we want is for the produce that farmers worked so hard to grow, goes to waste. Food waste is a huge problem in Canada, contributes to land fill and carbon emissions.
In addition, the average Canadian household spends over $1700 a year on food that gets thrown out or composted. That’s a lot of money!
So, for the well being of planet earth and your budget we have provided this handy dandy storage tips for your organic produce.
What to Store in a dark, cool cupboard:
- Winter squash
You can safely store apples, apricots, melons in the fruit compartment of your fridge.
You should spread your blackberries, blueberries, raspberries and strawberries out into single layers to keep them from rotting at contact points where moisture gathers. Do not wash them until ready for consumption.
Pears, peaches, nectarines, kiwis, avocado, mango, tomato
Keep these on your counter until they reach the desired ripeness and then put in the fridge until you are ready to eat.
Vegetables and Herbs
Keep celery refrigerated in a plastic bag. Celery is porous and especially vulnerable to absorbing odours from other produce.
Put onions in a paper bag and store them in a cool, dry place. Keep the onions away from the potatoes. They produce gases that make each other spoil.
Store corn in its husk in the refrigerator. Corn is best eaten as soon as possible after it is picked, so try to cook it immediately after you buy it.
Store fresh herbs in either an airtight glass container or a paper bag in the refrigerator. Most fresh herbs should be eaten with a week of purchase.
Wrap a damp (not soggy) paper towel around broccoli before putting it into the refrigerator.
Safely store asparagus at room temperature for up to 5 days. Make sure it is out of direct sunlight.
Keep green beans in a tightly closed plastic bag in the refrigerator. Like corn, green beans are best if they are cooked and eaten immediately after purchase.
Store eggplant on the counter or in the refrigerator, but don’t wash it until you are ready to prepare it; eggplant does not like moisture.
Place unwashed zucchini in a plastic bag or a vegetable crisper.
Keep unwashed arugula in the refrigerator. Wash it and pat it dry just before you use it.
Lettuce and Leafy Greens including Kale
Wrap lettuce and other greens in a wet towel and refrigerate.
Carrots, Turnips and Beets
Remove the tops from carrots, turnips and beets because the tops will drain moisture from the roots. If you want to cook beet or turnip greens, simply store them separately from the roots. Wash carrots, turnips and beets just before you use them.
Cabbage, Radishes and Cauliflower
Store cabbages, radishes, and cauliflower in the refrigerator for up to 5 days. Don’t remove the outer leaves or stems until you are ready to eat them raw or prepare them for cooking.
Always store spinach in a cold crisper; spinach will wilt fast at room temperature.
Sweet Potatoes and Winter Squash
Keep sweet potatoes and winter squash in a cool, dark, well-ventilated area. They do not store well in the refrigerator. Keep potatoes away from the onions. They produce gases that make each other spoil.