Spring into summer is such an exciting time at your local farmers’ market. Fruits and veggies are plentiful and if you’re like me you often find yourself bringing home way more than you can possibly eat in a few days. I’m ashamed to say that I am guilty of throwing out (sometimes indistinguishable) greens left in the crisper drawer of my fridge. Which, by the way, is a great reason to start your own garden – you can simply pick the veggies as you are ready to eat them. But since most of us still don’t have the space to grow every fruit and veggie we like to eat, it’s best to know the proper way to store all that great spring produce.
Here are a few tips for storing some of my favorite spring veggies:
- The quintessential spring veggie, asparagus, should be kept in a plastic bag with the ends wrapped in a damp paper towel. It is best eaten within 3-5 days.
- Lettuces should be kept unwashed in a plastic bag in the vegetable drawer; excess moisture on the leaves can promote bacteria. Keep away from apples or pears which emit a gas that can brown leaves (they also cause other veggies to ripen faster).
- Artichokes last a week or so, in a plastic bag in the fridge. If the leaves start to open up us as soon as possible.
- My personal favorite, green beans, stay crisp and fresh refrigerated in an airtight container.
While most vegetables keep best in low temperatures and high humidity (like in the crisper drawer), tomatoes actually lose flavor in the refrigerator. They are best kept in an aerated basket on the counter.
Check out this neat tool I found on Real Simple: The “What’s in Season” tool is not only a great visual of what it in season for spring, summer, etc. it also provides tips for selecting, storing and even preparing those fruits and veggies.
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