The average American family tosses 25% of their groceries into the trash*
We've all been there - purchased strawberries only to see them become moldy or mushy within a few days. Food is too expensive to waste, and those of us who pour hours of effort into growing food cannot abide the idea of throwing a quarter or more of that food away.
By extending the shelf life of your fruits and vegetables, you reduce waste and enjoy produce for longer.
Proper Storage: Store fruits and vegetables in appropriate conditions. Keep items like apples, berries, and leafy greens in the refrigerator, while tomatoes, potatoes, and onions do better in a cool, dark place.
TIP: to keep lettuce fresh for a LOT longer than typical, use this organic cotton vegetable crisper bag. We've tested it extensively and it really works. Machine wash and dryable. Comes in three different sizes (standard, large, and extra large). Works for lettuce, kale, carrots, celery, peppers, and other humidity-loving veggies.
Keep Ethylene-Producing Fruits Separate: Fruits like apples, bananas, and avocados produce ethylene gas, which can hasten ripening and spoilage in other produce. Store these separately from ethylene-sensitive items like berries and leafy greens. Here's our list of ethylene-producing fruits and vegetables and those that are sensitive to them. Keep it on the frig door or in a drawer for easy access.
Use Airtight Containers: Store peeled or cut produce in airtight containers to prevent moisture loss and contamination. Most refrigerated produce stays fresh longer when sealed. Airtight containers hold in moisture, prevent produce from dehydrating, and can protect sensitive produce from the effects of ethylene gas. Here is Good Housekeeping's recommendations for best airtight containers.
Wash and Dry Properly: Wash produce just before eating or cooking, not before storing, to prevent excess moisture, which can lead to mold and spoilage. For leafy greens, dry thoroughly with a salad spinner or paper towels before storing, and use the vegetable bad recommended above.
TIP: An exception to the above is for berries. Washing berries in a vinegar bath before storing in the frig will kill bacteria spores that could be on the fruit. Mix one part white vinegar with three parts cool water in a large bowl, submerge the berries in this solution and gently swish them around for a minute or two. After soaking, drain the berries and rinse them thoroughly under cold running water. Spread berries out on a clean towel to air dry completely. Refrigerate. Minimizing moisture is key.
This berry storage container gets great reviews. If you don’t have a berry storage container, line a container with a couple of pieces of paper towel and layer the berries between more paper towels.
Maintain Humidity Levels: Use the crisper drawers in your refrigerator to control humidity levels. High humidity is good for leafy greens, while low humidity works better for fruits.
Blanch and Freeze: For long-term storage, blanch vegetables like broccoli, carrots, and beans before freezing. This process helps preserve flavor, color, and nutrients.
Regularly Check and Rotate: Regularly check your produce for signs of spoilage and remove any affected items to prevent them from spoiling the rest. Rotate produce to use older items first.
By extending the shelf life of your fruits and vegetables, you reduce waste and enjoy produce for longer.
Proper Storage: Store fruits and vegetables in appropriate conditions. Keep items like apples, berries, and leafy greens in the refrigerator, while tomatoes, potatoes, and onions do better in a cool, dark place.
TIP: to keep lettuce fresh for a LOT longer than typical, use this organic cotton vegetable crisper bag. We've tested it extensively and it really works. Machine wash and dryable. Comes in three different sizes (standard, large, and extra large). Works for lettuce, kale, carrots, celery, peppers, and other humidity-loving veggies.
Keep Ethylene-Producing Fruits Separate: Fruits like apples, bananas, and avocados produce ethylene gas, which can hasten ripening and spoilage in other produce. Store these separately from ethylene-sensitive items like berries and leafy greens. Here's our list of ethylene-producing fruits and vegetables and those that are sensitive to them. Keep it on the frig door or in a drawer for easy access.
Use Airtight Containers: Store peeled or cut produce in airtight containers to prevent moisture loss and contamination. Most refrigerated produce stays fresh longer when sealed. Airtight containers hold in moisture, prevent produce from dehydrating, and can protect sensitive produce from the effects of ethylene gas. Here is Good Housekeeping's recommendations for best airtight containers.
Wash and Dry Properly: Wash produce just before eating or cooking, not before storing, to prevent excess moisture, which can lead to mold and spoilage. For leafy greens, dry thoroughly with a salad spinner or paper towels before storing, and use the vegetable bad recommended above.
TIP: An exception to the above is for berries. Washing berries in a vinegar bath before storing in the frig will kill bacteria spores that could be on the fruit. Mix one part white vinegar with three parts cool water in a large bowl, submerge the berries in this solution and gently swish them around for a minute or two. After soaking, drain the berries and rinse them thoroughly under cold running water. Spread berries out on a clean towel to air dry completely. Refrigerate. Minimizing moisture is key.
This berry storage container gets great reviews. If you don’t have a berry storage container, line a container with a couple of pieces of paper towel and layer the berries between more paper towels.
Maintain Humidity Levels: Use the crisper drawers in your refrigerator to control humidity levels. High humidity is good for leafy greens, while low humidity works better for fruits.
Blanch and Freeze: For long-term storage, blanch vegetables like broccoli, carrots, and beans before freezing. This process helps preserve flavor, color, and nutrients.
Regularly Check and Rotate: Regularly check your produce for signs of spoilage and remove any affected items to prevent them from spoiling the rest. Rotate produce to use older items first.
The absolute best way to eat fresh fruits and vegetables is to eat them fresh. If you pick it, eat it. If store bought, eat as soon as possible. Food that is fresh just tastes better.