Organic produce and storage

 Cooking, Organic, Produce
May 262010
 

Just ordered a box of organic produce from Door to Door Organics.  I’m looking forward to see what is delivered.  On their site, they have a handy storage guideline for produce:

“Storage Tips

Here are some storage tips for you to help you get the most out of your produce:

APPLES – Refrigerate or store in cool area. (4-6 weeks)

APRICOTS – Ripen at room temperature, then refrigerate. (1-2 days)

ARTICHOKES – Refrigerate. (2-3 days)

ASPARAGUS – Refrigerate, unwashed, covered. (1-3 days)

AVOCADOS – Ripen in warm, humid place. Refrigerate only if necessary.

BANANAS – Ripen at room temperature. (2-3 days)

BEETS – Cut off tops 2 inches above crown. Refrigerate, covered. (3-4 days)

BERRIES – Refrigerate, uncovered. Wash just before serving. (2-3 days)

BROCCOLI – Refrigerate, in closed bag. (4-5 days)

BRUSSELS SPROUTS – Remove wilted leaves store covered. (3-5days)

CABBAGE – Refrigerate in closed bag. (1-2 weeks)

CARROTS – Remove tops, wash. Refrigerate in closed bag. (1-2 weeks)

CAULIFLOWER – Refrigerate in closed bag. (2-5days)

CELERY – Wash, refrigerate in closed bag. (1-2 weeks)

EGGPLANT – Refrigerate in closed bag. (3-4 days)

GARLIC – Store at room temperature. (1-2 months)

GRAPES – Refrigerate in perforated bag. (1-2 weeks)

KALE – Wash, refrigerate in closed bag lined with paper towel. (3-4 days)

KIWIFRUIT – Ripen in warm humid place. Refrigerate. (1-2 weeks)

LEEKS – Refrigerate covered. (5-7 days)

LEMONS – if washed and dried and sealed in a ziplock bag will last for weeks with no change in taste or look.

LETTUCE – Wash, drain, refrigerate in closed bag lined with paper towel. (3-4 days)

LIMES – if washed and dried and sealed in a ziplock bag will last for weeks with no change in taste or look.

ONIONS – Keep dry. Refrigerate or store in pantry. (1-2 months)

ORANGES – Room temperature (3-4 days) or refrigerate. (2-3 weeks)

PEARS – Ripen at room temperature, then refrigerate, unwashed. (1-2 weeks)

PEAS – Refrigerate unshelled. (1-2 days)

PEPPER – Refrigerate or store in cool, moist area. (1-2 weeks)

POTATO – Keep cool, dry and dark.

RADISH – Refrigerate. (5-7 days)

SPINACH – Refrigerate covered. (3-4 days)

SQUASH – cool and dry in pantry. If cut, refrigerate covered.

SWEET POTATO – Keep cool, dry and dark.

TANGELO – Room temperature (3-4 days) or refrigerate. (2-3 weeks)

TANGERINES – Room temperature (3-4 days) or refrigerate. (2-3 weeks)

TOMATOES – Store at room temperature (stem end down) until ripe. Then refrigerate”

Source:  Door to Door Organics