As the bulk of the summer harvest becomes available, farmers markets are in full swing. Avoid food waste and maximize the shelf-life of your summer produce by storing your purchases correctly. Where and how you store your favorite fruits and vegetables can have a huge impact on their flavor and freshness. It’s also important to assess the shelf life of your purchases as part of your meal planning routine. This way you can plan to use more delicate items first, and save hearty ingredients for later in the week.
Herbs. Fresh herbs are abundant in summer months and truly add to the flavor of a dish. To prolong their shelf life, trim the ends off unwashed herbs, and then wrap them in a paper towel. Store wrapped herbs in plastic wrap or plastic bags. Instead of tossing wilted herbs, you can puree them into olive oil, and freeze the mixture in ice cube trays for anytime use.
Onions. Cured onions fall into the “do not refrigerate” category. Instead, store them in a cool, dark place that allows for circulating air. Keep them away from potatoes, as they emit a gas that can cause onions to rot.
Berries. Berries last longest when stored unwashed in the refrigerator. You can also freeze fresh berries. Simply wash and dry berries, then arrange them in a single layer on a sheet pan and freeze for at least two hours. Once frozen, they can be stored in freezer-safe bags for up to two months.
Grapes. Grapes from California are in season from May through January. Don’t be squeamish about their powdery white coating — its called bloom and is a naturally occurring substance that protects grapes from moisture and decay. Keep grapes unwashed in the refrigerator. Rinse them with cold water prior to eating. If your grapes become less firm, simply pop them in the freezer to create a simple, sorbet-like frozen treat.
Avocado. Unripe avocados can be stored at room temperature until ripe. To speed up ripening, they can be stored with an apple or banana, which produces ethylene gas, in a brown paper bag at room temperature. Once avocados are ripe, they can be stored in the refrigerator for two to three days. To prevent browning on a cut avocado, sprinkle the cut surface with lemon or lime juice (even a touch of olive oil can help), and then cover it with plastic and refrigerate. Overripe, pureed avocado can be frozen for use in smoothies and sauces.
Tomato. Like onions, tomatoes should not be refrigerated. Refrigerating tomatoes changes the flavor and texture in a less-than-ideal way. Instead, store them at room temperature in a single layer. For heirloom tomatoes, it helps to store them stem-side down to protect the delicate body. It may not be ideal to use a tired tomato in a fresh preparation, so consider roasting or stewing them instead.
Potatoes. Unlike berries and greens, potatoes have some staying power in your pantry when stored properly. Do not wash the potatoes prior to storing, and don’t keep them in the refrigerator. Potatoes should be stored in a cool, dark place, and most varieties will last for a few weeks. Sprouts on a potato means it’s trying to grow. Keeping potatoes away from light helps prevent sprouts from growing. If spouting occurs, simply cut off that area, and enjoy the rest.
Greens. Greens can be finicky, so how you store them definitely matters. Make sure to get rid of any bad leaves, as one rotten leaf can ruin the bunch. If you pre-wash your greens, dry them really well prior to storing. Store greens in a paper or dish-towel lined container, or wrap the individual leaves in a towel or paper towel, and then store them in a bag or container. Wilted, weeping greens can be added to a soup, stew or smoothie if they’re unfit for a salad.
Mushrooms. Available year-round, it’s important to purchase mushrooms that are free of soft spots and excessive moisture. Remove mushrooms from their original, plastic-wrapped packaging, as it can trap in moisture and speed up spoiling. Instead, refrigerate unwashed mushrooms that are wrapped in paper towels and then stored in an open paper or plastic bag. Older mushrooms can be roasted and/or finely chopped and blended into meat dishes for flavor and increased nutrient density.
Peaches and nectarines. Unripe fruit can be kept on the counter, stem-side down, to ripen. Once ripe, refrigerate immediately and they will stay fresh for five to seven days. Freeze over-ripe stone fruit for use in smoothies, baked goods and sauces.
Green bean varieties. Like herbs and greens, unwashed green beans should be wrapped in a paper towel and then stored in a plastic bag or container in the refrigerator. The paper towel prevents excess moisture from spoiling the beans. Beans can be easily frozen after a quick blanch in boiled water followed by a cold water bath, which stops the cooking process. They can be frozen in a freezer-safe bag for up to two months.
Cucumbers. Contrary to popular thought, cucumbers (as well as eggplant) may fare better at room temperature. Cold conditions can lead to “chilling injuries,” which can speed up decay. If you’re going to refrigerate them, use them within one to three days. The best use for a tired pickle is pickling it, of course!
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Summer Vegetable Storage 101: Reduce Waste and Maximize Shelf Life originally appeared on usnews.com
