When you find a good deal at the grocery store or stock up on some great produce at the farmer’s market, you want to be sure to keep it fresh for as long as possible. It can be crushing to look into the fridge and have a slimy, tangled mess that was a beautiful bunch of radishes a few days ago. You want to enjoy your delicious vegetable finds, not see them go to waste. All vegetables are different and there are different ways to keep each type fresh the longest. Let's talk about the best ways to store your vegetables to keep them at their ripest for a lot longer.
Don’t Buy Overripe Produce
Keeping your salad greens crisp and your tomatoes firm can be a difficult task. There are easy techniques that you can use to keep your perishable vegetables fresh longer. Enjoy your produce while it's in season and at its peak. You will waste less and be able to get the longest storage life out of your fresh vegetables once they are in your kitchen. When choosing leafy green vegetables choose those that are rich in color. As the leaves yellow, and weaken they are past their prime. Certain types of produce offer more longevity than others naturally.
Where to Store Your Vegetables
A lot of produce is best kept sealed in plastic bags in the refrigerator to lengthen shelf life. This keeps the moisture in your vegetables longer. Some items do best at average to cool temperatures in dry storage rather than being refrigerated. Keeping your vegetables at the right temperature is important. Onions, potatoes, and garlic are best kept at cooler room temperatures with good air circulation. Vegetables will last longer if you remove them from their packaging and let them breathe.
Avoid Ethylene Gases
Certain types of vegetables should be stored away from other produce. Some fruits release ethylene gas as they ripen. Apples and bananas naturally release ethylene gases. Certain produce items are sensitive to these gases and it can cause them to ripen too quickly and go bad before they should. Cabbage, lettuce, greens, and broccoli are examples of ethylene-sensitive produce items. Never store items that release ethylene gases near your vulnerable vegetables. Keep your vegetables away from the fruit.
Keeping produce fresh and at its peak longer has a lot to do with what temperature it’s being held at. Potatoes, onions, and tomatoes don't need refrigeration and are best kept cool or at room temperature. These produce items can be stored in a cupboard. Mushrooms are best stored in a paper bag to prevent excess moisture. Most vegetables are best stored in a plastic bag in the crisper of the refrigerator. Celery, cabbage, broccoli, and carrots all do well in the crisper. Peppers, beets, and parsnips can all be kept fresh for up to two weeks in the refrigerator.
Keep Your Veggies Ready to Eat
It's important to store your vegetables properly to keep them as fresh as possible until you use them. They might need to ripen to a certain point before refrigeration. Some produce items, like root vegetables, must be kept at room temperature. Other vegetables should be placed in the refrigerator. Separate fruits from veggies to prevent premature ripening from ethylene gas exposure. Always store your produce items at the right temperature and let them get plenty of airflow. Keep your supply of vegetables fresh and ready to use. If you need amazing vegetables to put on the dinner table, order a vegetable box from The Farmers On Wheels. Let them bring the top-quality produce you need straight from the farm to your doorstep.