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How To Store Organic Produce
How To Store Organic Produce
Placing your fruits and vegetables in proper storage is the primary key to keeping produce fresh.
Keeping produce fresh is more than a convenience for consumption. It is also an important money
saver. It is estimated by the United States Department of Agriculture that an American family tosses
out about 470 pounds (over 200kg) of food per year. That’s nearly 15 percent of all the food brought
into the home, about $600 worth. That’s largely because so much food “goes bad” from neglect or
improper storage. If you total it all up, Americans dump about $3 billion worth of food every year.
Remove plastic, wire or rubber bands. This will allow the produce to breathe and prevent damage to
the produce itself. Unwrap the wire or rubber band carefully so that you don’t bruise the produce.
Handle your organic produce as little as possible. The more you handle produce and pull it apart, the
faster the cells start to break down, causing micro-organisms to flourish.
Pay attention to the temperature. Not all produce must be refrigerated, and much of it shouldn’t be
refrigerated because the cold storage will affect flavor and moisture loss. If you must store organic
produce in the refrigerator, be sure to let it warm to room temperature before eating it to get the best
flavor.
Never store the following organic vegetables in the refrigerator:
Potatoes
Garlic
Onions
Winter squash
You should spread your blackberries, blueberries, raspberries and strawberries out into single layers
to keep them from rotting at contact points where moisture gathers. For the same reason, do not
wash them until ready for consumption.
Fresh Herbs
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.
Onions
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.
Corn
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.
Artichokes
Rinse artichokes and place them in an air-tight glass container before you put them in the
refrigerator.
Broccoli
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.
Green Beans
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.
Eggplant
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.
Zucchini
Place unwashed zucchini in a plastic bag or a vegetable crisper.
Arugula
Keep unwashed arugula in the refrigerator. Wash it and pat it dry just before you use it.
Spinach
Always store spinach in a cold crisper; spinach will wilt fast at room temperature.
https://farm2mountain.com/how-to-store-organic-produce/