keep your produce fresh for longer
For Most Veggies:
Artichokes, arugula, beets, carrots (remove tops), broccoli, brussels sprouts, cabbage, cauliflower, celery, celeriac, cucumber, fennel, greens (kale, collards, spinach) Green beans, lettuce, leeks, parsnips, radicchio, radishes, rhubarb, rutabagas, snap peas, turnips, and zucchini...
Wash vegetables. Remove any damaged areas and store away from fruit. Store in a cold, humid environment that "breathes" meaning, wrapped in damp fabric or paper towels inside a perforated plastic bag.
For Eggplants and Peppers:
Don't wash. Just wipe off, remove damaged area then store away from fruit in a cold, humid environment that "breathes" (see above)
For Sweet Corn:
Don't wash. Store, unhusked, away from fruit in a cold place and eat as soon as possible!
For Tomatoes and Avocados:
Just store on the countertop. Once cut, avocados can be stored in a cold, closed, dark container with a cut piece of onion.
For Root and Storage Veggies:
Garlic, onions, potatoes, sweet potatoes, and winter squash...
Don't wash. Just remove damaged areas and store away from fruit in a cool, dark, dry place.
Apples, Apricots, ground cherries, melons, nectarines, paw paws, pears, peaches, persimmons, plum and quince...
Store at room temperature and wash just before eating.
Berries, cherries and grapes...
Store in covered air tight container, preferably glass. Wash just before eating.
-The warmer the room temperature, the quicker the fruits and veggies ripen and begin rotting.
-Consider buying only what you will need for a few days at a time. More frequent market visits will yield fresher fruits and veggies and less unused produce.
-Whenever possible buy local, from the farmer and in season.
Thanks vejibag.com for the tips!