Storing veggies from the store is a bit different from storing veggies from the farm because everything has been freshly harvested and expertly handled when it arrives at your doorstep. Here’s all you need to know about whether to put your tomatoes in the fridge or what!
Cold and moist – (32 degrees, 90-95% relative humidity)
- Most fruits (apples, berries, cherries, grapes, pears, plums). Apples and pears will last 2-6 months. Cherries and more delicate fruits like plums will last 1-2 weeks. Berries have 2-7 days. Grapes can last up to 6 weeks. A loosely tied thank you bag works for all of these items, or a produce bag with holes.
- Most veggies (asparagus, broccoli, cabbage Brussels sprouts, cabbage, cauliflower, corn, endive, fennel, garlic scapes, green beans, leeks, peas, rhubarb, scallions). Most veggies will last 1-3 weeks. Corn has 4-7 days. Brussels sprouts and cabbage can last up to 5 weeks. Scallions like to be put in a cup with a shallow drink of water. Most all other veggies do well in the plastic bag they came in or a produce bag to retain more moisture.
- Most root crops (beets, carrots, celery root, parsnips, potatoes, radishes, rutabaga). The majority have a storage life of 3-5 months. Potatoes and carrots can last up to 9 months. A loosely tied, roomy plastic bag works for all of these items.
- Fresh herbs. Herbs are temperamental but will generally last a few days to a week – putting your herbs in a cup with a fresh snip on the stems and a shallow cup of water you regularly change will keep your herbs in great shape for a few days longer.
- Greens. Most greens from the farm will last 1-3 weeks will store best in a loosely tied plastic thank you bag. Some greens are heartier than others – our spinach has been know to last up to 4 weeks.
Cool and moist – (40-50 degrees, 90-95% relative humidity)
- Some fruits (melons, tomatoes). Melons last 1-3 weeks. Tomatoes last 4 days – 2 weeks depending on variety and ripeness. If you want to be extra about it, wrap your tomatoes in a towel.
- Some veggies (beans, eggplant, cantaloupe, sweet peppers, new potatoes, fresh onions, summer squash, zucchini). 1-3 week storage life! Loosely tied plastic bag or just out in your probably humid fridge works.
Cold and dry – (32 degrees, 65-70% relative humidity)
- Garlic, onions. Fresh from summer harvest and freshly stored, your garlic should last 6-7 months! Keep loose in your crisper lined with paper towels you change regularly.
Warm and dry (50-55 degrees, 60-85% humidity)
- Hot peppers (60-65% humidity). Can last up to 6 months! Too hot on the countertops? Wrap in a towel and put in the fridge.
- Pumpkins (70-75% relative humidity) and winter squash (50-60% relative humidity). 2-6 month storage life. Squash typically stores for longer than a pumpkin.
- Sweet potatoes (these like it pretty humid, between 80-85%). 4-6 month storage life. Tbh once these get to our kitchen we just keep these in the dry crisper with our onions and garlic or wrapped in a towel in the fridge like the peppers.
Don’t have enough space or enough refrigerators to control humidity to a 5% differential? Chances are if you eat well within the expected due date, you won’t have to worry about anything like that. If you want to get extra about it, keep one of your crisper just for garlic and onions and add some paper towels you change regularly.
This nifty guide below from Cornell University is what we have pinned up on our coolers and has a lot more great tips on how to adhere to these specifications, especially if you live in a tricked out farmhouse or even a house with a basemen –
