Storing Produce

Rainbow Chard

I recommend washing or rinsing your produce as soon as it’s brought home. Clean vegetables are more enticing, it saves you a step later and it can help you remove any pieces that are likely to go bad first.

Be sure to thoroughly dry produce before storing it. Protect fragile produce by storing it appropriately. Remove any twist-ties or rubber-bands (which cause cellular damage).

Adding a paper towel to salad mix will absorb moisture lost due to osmosis and pressing all the air out of a ziploc bag will keep herbs green and fresh longer. A damp paper towel can keep root vegetables from drying out. Paper bags or plastic produce bags will protect from air flow and cold spots.

Remove the tops from carrots, radishes + turnips and store them separately. (This will keep the veggies crisp).

Many herbs can be stored upright in a cup of water. Trim off the very end of the stems, remove the rubber-band or twist-tie and set the herbs into filtered water. Cover with a tea towel and refrigerate. The same came be done for lettuce heads and hearty greens. Just trim off the calloused ends so they can absorb the water.

After storing your produce correctly, make a list of what you already had and what you added, to guide you in using each while it’s at its best. Determine what might go bad first and plan to use it. Decide whether something that’s not fresh enough to serve raw could still be cooked. If you’re unsure whether you’ll get to something in time to eat it fresh, consider par-cooking or blanching it to extend its shelf life. It’s not cheating, it’s mise en place!