Veggie Storage
Store in the refrigerator :
All other veggies, including green garlic and
fresh/green onions need to be stored in a sealed
bag or container in the refrigerator.
Peppers, Zucchini,
Cucumbers, Eggplant :
Refrigerate, unwashed, in a plastic bag / air tight container in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.
Root veggies with their greens : bunched carrots, radishes, and beets
Remove the greens, dry and store separately in a sealed container or bag. Root veg should be kept at 1-4C.
Leafy greens and herbs (except basil) :
Greens that come in a paper bag need to be transferred to a plastic container/bag and put in the fridge. If your leafy greens are looking limp once you get home, refresh them by plunging them in a bowl of cool water for ten minutes. Then spin or shake them dry and store in a sealed container or bag in the fridge with a kitchen towel.
Store on the counter or in the cabinet :
Tomatoes:
For best flavour, keep tomates at 15-20 C with stem down. Watch for decay and use within 5 days of delivery. If you can't use them that quickly chop and freeze or roast and freeze.
Squash/Pumpkins
Depending on the variety, squash can last for up 2-6 months in cool, (10-15C) dry, dark conditions. if you start to see spots on your squash, remove and cook or freeze as soon as possible. Squash can be cubed and frozen for later use.
Dry Garlic, Onions, Potatoes
Store in a cool dark place with good airflow, like a drawer, cabinet or in a paper bag.
Basil :
Store at room temperature, unwashed, in a vase or glass of water. If wilty, recut stem and place in warm water (just like flowers). Once hydrated, change water to clean and cold. Basil will turn black if bruised or wet or cold.