My main focus is on growing healthy, nutritious food, something I would feed my own family. The old fashioned flavor of the veggies I grow will remind you of grandpa’s garden patch, vegetables that are beautiful and have a wonderful flavor. Non of those cardboard imitations at the supermarket that have been trucked many miles.
Once back to farming we will post our selections.
Below you’ll find information on how to keep your produce fresh and retain it’s nutrients.
Below is a list of vegetables and fruits and how to store them & for how long. Reprinted with permission from CSACookbooks.com.
How to store fruits and vegetables:
Apples – Shelf Life: 5-26 weeks
Coldest part of the fridge. Softens after some months, but
fine for cooking after that.
Apricots – Shelf Life: 5-7 days
Remove from all packaging. Usually needs more ripening on
countertop, but then refrigerate immediately when ripe.
Asparagus – Shelf Life: Up to t 10 days
Cold part of the fridge, with the cut end in an inch or two of
water. Upright, in a plastic container.
Basil, all types – Shelf Life: 2-5 days
Cut stems in vase with water on countertop is best, or in the
warmest part of the refrigerator. Excessive cold blackens the
leaves.
Beans (dried) – Shelf Life: Best to use within a year
Pantry in air tight container.
Beans (lima) – Shelf Life: Up to 10 days
Refrigerator. Shell as soon as pods slightly soften.
Beans (snap) – Shelf Life: Up to 7 days
Refrigerator; keep in the bag. Wash just before using. Must be
dry before storing.
Beets – Shelf Life: Roots: 5 weeks; greens: 5 days
Best in fridge, but OK in basement. Separate greens – must be
refrigerated. Wash greens just before cooking.
Blackberries – Shelf Life: 3-5 days
Must be refrigerated: coldest part of fridge. If storing in a
plastic container, pack loosely. It’s also okay to store in an
open container. Wash right before eating/using. Excess water
leads to fungal growth.
Blueberries – Shelf Life: 1 – 2 weeks
Must be refrigerated: coldest part of fridge. Wash only before
eating/using. Excess water leads to fungal growth.
Broccoli – Shelf Life: 1 – 2 weeks
Refrigerate in coldest part of fridge.
Brussels Sprouts – Shelf Life: Keeps 3-4 weeks
Coldest part of the fridge.
Cabbage – Shelf Life: Refrigerated up to 4 months
Best anywhere in the fridge. Can be stored in a very cold
basement if needed, but not ideal.
Cabbage - Chinese — Shelf Life: 5-21 days
Any part of fridge.
Carrots – Shelf Life: 3 months, properly stored
Coldest part of the fridge. Best to store dry (in a bag). If they
are too wet they will start to sprout or rot. Out of the bag
they begin to go flaccid. Cellar only with great care.
Cauliflower – Shelf Life: 1 – 2 weeks
Refrigerate in coldest part of fridge.
Celeriac – Shelf Life: Up to 3 months
Fridge is best, but pantry or cellar works okay too.
Celery – Shelf Life: 1 – 3 weeks
Coldest part of fridge. Leaves like to be dry in a bag. Stems
like to be loose in a bag.
Cherries – Shelf Life: 2-6 days
Immediate refrigeration is safest. Wash upon receipt. Drain
well before storing in an open container.
Chives – Shelf Life: 4 – 7 days
Dry, loose in a plastic bag in the coldest part of the refrigerator.
Wash just before using.
Cilantro – Shelf Life: 3 – 14 days
Washed, drained and then refrigerated. In a sealed Tupperware,
with a paper towel or cloth underneath
to help regulate the moisture.
Corn (sweet) – Shelf Life: Best to eat immediately, but will
retain sweetness up to 4 days Coldest part of the fridge.Typically
loses sweetness during storage.
Cucumbers – Shelf Life: 3-10 days
Refrigerate.
Dill – Shelf Life: 3 – 14 days
Washed, drained and then refrigerated. In a sealed Tupperware,
with a paper towel or cloth underneath
to help regulate the moisture.
Edamame (Soy Beans) – Shelf Life: 7 days
Store refrigerated, unwashed.
Eggplant – Shelf Life: 7-10 days upon refrigeration
On counter until ripe and soft (and a little wrinkly) — this is
sweetest and most tender. Then put in fridge.
Fennel Bulbs – Shelf Life: 1 – 3 weeks
Coldest part of fridge. Leaves like to be dry in a bag. Stems
like to be loose in a bag.
Garlic – Shelf Life: Best flavor when eaten within 6 weeks,
but can keep up to 4 months. Pantry.
Grapes – Shelf Life: Typically 3 – 10 days
Coldest part of fridge, in an open container.
Greens
All greens should be washed and drained before storing in
the refrigerator. Longest shelf life is had by placing greens
on top of a paper towel or clean cloth inside of a lidded Tupperware
container. Whole heads store longer and better than
cut leaves.
Green Beans/String Beans – Shelf Life: 3- 10 days
Refrigerator – loose and dry.
Horseradish – Shelf Life: Many months
Coldest part of fridge.
Jerusalem Artichokes – Shelf Life: Many months
Coldest part of fridge, loose and dry in paper or plastic bag.
Kohlrabi – Shelf Life: 1 – 6 weeks
Coldest part of fridge, loose and dry in plastic bag.
Leeks – Shelf Life: 5 – 30 days
Coldest part of fridge, loose and dry in plastic bag.
Melons (honeydew, cantaloupe) – Shelf Life: Up to 2 weeks
(after ripe) in fridge
On counter until ripe. Refrigerating will slow or stop the ripening
if necessary. Cantaloupe smells ripe from the stem end
when perfect.
Mint – Shelf Life: 2-5 days
Cut stems in vase with water on countertop is best, or in the
warmest part of the refrigerator. Excessive cold blackens the
leaves.
Mushrooms – Shelf Life: 3 – 10 days
Loose in open container in fridge; never in closed plastic bag.
Nectarines – Shelf Life: Once ripened and refrigerated: 3 – 5
days
On countertop, loose and separated on platter, until just soft.
Fruit should sit on its shoulders. Once ripe, eat within 12
hours or refrigerate.
Okra – Shelf Life: 3-7 days
Refrigerated, dry and loose in bag.
Onions (dry skin) – Shelf Life: 2 – 20 weeks
Pantry or basement.
Onions (green and spring) – Shelf Life: 3-14 days
Must be refrigerated.
Oregano – Shelf Life: 2 – 5 days
Do not wash! Store loose in a bag in the warmest part of refrigerator.
Best if used immediately.
Parsley – Shelf Life: 4 – 21 days
Washed, drained and then refrigerated. In a sealed Tupperware,
with a paper towel or cloth underneath to help regulate
the moisture.
Parsnips – Shelf Life: 3 months
Coldest part of the fridge. Best to store dry (in a bag). If they
are too wet they will start to sprout or rot. Out of the bag
they begin to go flaccid. Cellar only with great care.
Peaches – Shelf Life: Once ripened and refrigerated: 3 – 5 days
On countertop, loose and separated on platter, until just soft.
Fruit should sit on its shoulders. Once
ripe, eat within 12 hours or refrigerate.
Pears – Shelf Life: Once ripened and refrigerated: 3 – 14 days
Counter top, loose and separated on platter, until just soft.
Once ripe, eat within 12 hours or refrigerate.
Peas (black-eyed, crowders and other cowpeas) – Shelf
Life: Up to 10 days
Refrigerator. Shell as soon as pods soften.
Peas (English) – Shelf Life: 1 – 3 weeks, but sweetest eaten
within 1-4 days after harvest
Refrigerator, keep in the bag. Shell as soon as pods soften.
Peas (Snow, Sugar Snap) – Shelf Life: 3 – 14 days
Coldest part of fridge.
Peppers (Green – Sweet) – Shelf Life: 1 – 5 weeks
Refrigerate, loose and dry.
Peppers (Hot) – Shelf Life: 1 – 5 weeks
Refrigerate, loose and dry.
Peppers (Red – Sweet) – Shelf Life: 3 – 21 days
Refrigerate, loose and dry.
Plums – Shelf Life: Once ripened and refrigerated: 3 – 5 days.
On countertop, loose and separated on platter, until just soft.
Once ripe, eat within 12 hours or
refrigerate.
Potatoes (Irish) – Shelf Life: Up to 4 months in fridge, 6
weeks in pantry
Pantry, cellar or warmest part of the fridge. Very cold temperatures
lead to increased sugar/sweetness; nice for some
people, unexpected for others. New potatoes, on the other
hand, must be refrigerated.
Potatoes (sweet) – Shelf Life: 5 weeks – 8 months, depending
on variety and previous handling
Hate refrigeration: NEVER in fridge. Basement or Pantry. Ideally
at 55 – 65F, but tolerates up to 80F or higher.
Pumpkins – Shelf Life: 3 – 8 weeks
In a cool basement (55 -65F) or pantry. Hate refrigeration.
Radishes – Shelf Life: 1 – 5 weeks
Washed, drained and then refrigerated, in a Tupperware, with
a paper towel or cloth underneath to help regulate the moisture.
Raspberries – Shelf Life: 1-3 days
Must be refrigerated in coldest part of fridge. If storing in a
plastic container, pack loosely. Okay to store
in an open container. Wash only before eating/using: excessive
or premature washing leads to fungal
growth.
Rhubarb – Shelf Life: 5 – 21 days
Store loose and dry in a plastic bag in any part of the refrigerator.
Rosemary – Shelf Life: 1 – 2 weeks
Do not wash! Store dried, loose in a bag in any part of refrigerator.
Rutabaga – Shelf Life: 2 – 7 weeks
Loose and dry in any part of the refrigerator.
Sage – Shelf Life: 2 – 5 days
Do not wash! Store loose in a bag in the warmest part of refrigerator.
Best if used immediately.
Squash Blossoms – Shelf Life: 1-3 days
Refrigerate ASAP! Store in a lidded tupperware with a moist
paper towel in the bottom.
Squash, Summer (ALL) – Shelf Life: 3-10 days
Refrigerate.
Squash, Winter (Acorn, Buttercup, Delicata, Hubbard,
Kabocha) – Shelf Life: 3 – 8 weeks
In a cool basement (55 -65F). Hate refrigeration.
Squash, Winter (Butternut, Spaghetti) – Shelf Life: 3 weeks
- 4 months
In a cool basement (55 -65F). Hate refrigeration.
Strawberries – Shelf Life: 1-3 days
Must be refrigerated in coldest part of fridge. If storing in a
plastic container, pack loosely. Best to store in an open container.
Wash only before eating/using: excessive or premature
washing leads to fungal growth.
Tarragon – Shelf Life: 4 – 7 days
Dry, loose in a plastic bag in the coldest part of the refrigerator.
Wash just before using. You can also
pack it in vinegar upon receipt — it will keep indefinitely that
way.
Thyme – Shelf Life: 1 – 2 weeks
Do not wash! Store loose in a bag in any part of refrigerator.
Tomatoes, Big Slicing – Shelf Life: Once ripened and refrigerated:
3 – 5 days
Countertop, loose and separated on platter, until just soft.
On shoulders as per peaches and nectarines.
Tomatoes, Cherry – Shelf Life: In refrigerator: 7 – 10 days
Assuming they arrive ripe, eat within 12 hours or refrigerate.
If under ripe, store in open container on
counter until fully ripe.
Tomatoes, Plums – Shelf Life: In refrigerator: up to 10 days
Store loose on counter, separated from each other, until ripe.
Use or refrigerate within 24 hours.
Turnips – Shelf Life: 2 – 7 weeks
Loose and dry in any part of the refrigerator.
Watermelon – Shelf Life: 3 – 5 weeks
Counter storage will not help ripening, but much more tolerant
of pantry, fridge or basement storage than other melons.
