How to keep your produce fresh

by Sarah J. Gim, Posted Apr 1st 2006 @ 11:04PM

In the northern hemisphere, it's getting warmer, so local farmers' markets are beginning to overflow with early Spring produce: artichokes, asparagus, and green garlic.

Don't be afraid to stock up on fresh fruits and vegetables for fear that they might go bad before you get to use them. Most produce will stay fresh for up to one whole week if you store them properly. One of the websites for the southern California farmers' markets, FarmerNet, has a great little list of how to properly store your fruits and vegetables for maximum freshness. For example, don't wash berries until right before you plan to use them, keep tomatoes uncovered at room temperature, and cabbage and celery will keep for two weeks in the refrigerator.

Filed Under: Farming, Vegetarian, Vegan, Lists, Ingredients
Tags: america, farmers' markets, fruit, fruits, organic, produce, vegetables

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Reader comments (Page 1 of 1)

4-02-2006 @5:39AM Berkana said... Alton Brown's beet and carrot storage technique is worth noting:

Since beets and carrots are root veggies, they last the longest in habitats similar to where they came from, namely, sandy soil. Get a load of sand-box sand, moisten it up a wee bit, and load it into a long shallow plastic container. Jab your carrots in at a 45° angle (so you won't need to have a super deep container to store them all). Your carrots will last significantly longer without wilting due to dehydration.
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