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| Our Food Join Now Farmers and Producers Harvest Schedule Storage Tips Recipes |
Storage Tips
Fruit
Apples - Keep loosely in the refrigerator for 1 to 2 months. Keep them
away from vegetables, as apples produce ethylene, a ripening agent.
Avocados - Firm avocados can be placed in a paper bag. Add a little
flour to quicken ripening. Once ripened, the avocados should be eaten
immediately or stored in a cool, dry place until ready to use.
Blueberries - Make sure there aren't any moldy, smashed berries in
the container. Firm unwashed blueberries will hold in the refrigerator
for 1 to 2 weeks, in a dry container. To freeze: Place unwashed berries
on a baking sheet and freeze. Once frozen, place in an airtight
container and place back in the freezer. Blueberries can be frozen for
up to 1 year.
Cantaloupe- Ripen at room temperature for a day or two. The whole
melon can be refrigerated for up to 5 days. A cut melon will hold for 3
days.
Grapefruit- Store at room temperature for up to 6 days pr they can be
stored in the refrigerator for up to 2 weeks.
Grapes- Can be stored in a perforated bag for 1 to 2 weeks. They must
be unwashed.
Kiwi- To ripen, keep at room temperature, away from the sun for 3-5
days. Can also be kept in refrigerator for up to 2 weeks in a sealed
plastic bag. Keep kiwis refrigerated away from other fruit to prevent
over-ripening.
Lemons- Store at room temperature, away from sunlight, for up to 2
weeks. They can also be stored in the refrigerator for up to 3 weeks.
Store in a cool, dry place away from other fruits to avoid absorption of
off-flavors. Wash before using.
Limes- Refrigerate limes for up to 10 days in a plastic bag. Store in a
cool, dry place away from other fruits to avoid absorption of
off-flavors. Wash before using.
Nectarines- Ripen at room temperature. Store in plastic bag in
refrigerator once ripened.
Oranges and Tangerines- Can be stored at room temperature for a
day or two or up to 1 month in the refrigerator.
Peaches- Ripen in a paper bag at room temperature. Keep in
refrigerator for up to 1 week after ripening.
Pears- To ripen, place in a bowl at room temperature for 2-3 days.
Once it is ripened it will bruise easily, so they should be eaten
immediately.
Plums - Refrigerate. Will last for 1 to 2 weeks.
Strawberries - Remove ripe berries and store the rest in the container
they came in. Refrigerate for up to 1 week.
Tomatoes (Beefsteak & Heirloom) - Store at room temperature in
a fruit bowl. Do not refrigerate, as it will make the tomatoes mealy
and flavorless.
Vegetables
Arugula - Keep arugula refrigerated, stored in a perforated plastic
bag, away from fruits to avoid deterioration.
Beans (green, romano) - Store in a plastic bag, unwashed, for up to
1 week.
Beets - Cut tops and refrigerate in a bag for up to 1 week.
Bok Choy - Store in a sealed plastic bag for up to 1 week.
Broccoli - Refrigerate in a closed plastic bag for up to 1 week.
Brussel Sprouts - Store, unwashed, in a plastic bag. Will taste best if
eaten in 1 to 2 days.
Cabbage (green, red, napa) - Refrigerate in a closed plastic bag for
1 to 2 weeks.
Carrots - Remove tops, wash and store in a sealed plastic bag for 1 to
2 weeks.
Cauliflower - Refrigerate in plastic wrap for up to 5 days.
Celery - Wash and refrigerate in closed plastic bag for 1 to 2 weeks.
Corn - Refrigerate with husks still intact until ready to use.
Cucumbers - Store in a plastic bag in the refrigerator crisper.
Fennel - Store the bulb in a sealed plastic bag for up to 2 weeks. Store
the leaves in a damp paper towel in the refrigerator.
Fresh Herbs (arugula, basil, cilantro, parsley) - Wrap each
lightly in a damp paper towel. Place inside a plastic bag for up to 1
week.
Garlic - Keep dry. Store in the pantry for 1 to 2 months. Store whole
heads of garlic in a cool, dry, dark place with good ventilation, but do
not refrigerate. However, always refrigerate peeled or cut garlic in a
sealed container.
Greens (lettuce, chard, kale) - Wash, drain and seal in plastic bag
lined with paper towels.
Wilted Greens - Wilted greens and lettuce are often just dried out
which can still occur even if the greens remain in constant
refrigeration.
Cold Water Overnight - Submerge the wilted greens in cold water
by placing them in a dish, filling it with water, and putting it in the
refrigerator overnight.
Kohlrabi - Keep refrigerated, storing in a perforated plastic bag to
retain moisture.
Leeks - Keep wrapped in a plastic bag in crisper of refrigerator for up
to 1 week.
Onions (red, Yellow, White, Shallots) - Keep dry. Store in the
refrigerator or pantry for 1 to 2 months. Store whole onions in a cool,
dry, dark place with good ventilation, away from potatoes (which
absorb the onions moisture). Always refrigerate cut onions.
Parsnips - Keep refrigerated, storing in a perforated plastic bag to
retain moisture.
Peppers - Store in plastic bag. Refrigerate for up to 2 weeks.
Sweet Potatoes - Keep in a cool, dry, dark place. Do NOT refrigerate!
Potatoes - Keep in a cool, dry, dark place. Do NOT refrigerate!
Radishes (French, Easter Egg, Red, & Watermelon) - Store in a
plastic bag for up to 2 weeks.
Rutabagas - Remove tops. Refrigerate in a plastic bag.
Spinach - Wash, drain, and store in a plastic bag lined with paper
towel for up to 1 week. Keep away from fruits to avoid deterioration.
Sugar Snap Peas - Store, unwashed, in a plastic bag for up to 1 week.
Summer Squash (Zucchini, Crookneck, Sunburst) - Refrigerate
in a plastic bag for up to 2 weeks.
Winter Squash - Keep cool and dry. Store in the pantry.
Turnips - Remove tops. Refrigerate in a plastic bag.
Nuts
Store nuts in a cool, dry place, off the floor, in a Ziploc bag or
Tupperware container. Do not refrigerate, as the environment is too
moist. Nuts can also be frozen in airtight containers for longer term
storage; this prevents the nuts from going stale
Fruit
Apples - Keep loosely in the refrigerator for 1 to 2 months. Keep them
away from vegetables, as apples produce ethylene, a ripening agent.
Avocados - Firm avocados can be placed in a paper bag. Add a little
flour to quicken ripening. Once ripened, the avocados should be eaten
immediately or stored in a cool, dry place until ready to use.
Blueberries - Make sure there aren't any moldy, smashed berries in
the container. Firm unwashed blueberries will hold in the refrigerator
for 1 to 2 weeks, in a dry container. To freeze: Place unwashed berries
on a baking sheet and freeze. Once frozen, place in an airtight
container and place back in the freezer. Blueberries can be frozen for
up to 1 year.
Cantaloupe- Ripen at room temperature for a day or two. The whole
melon can be refrigerated for up to 5 days. A cut melon will hold for 3
days.
Grapefruit- Store at room temperature for up to 6 days pr they can be
stored in the refrigerator for up to 2 weeks.
Grapes- Can be stored in a perforated bag for 1 to 2 weeks. They must
be unwashed.
Kiwi- To ripen, keep at room temperature, away from the sun for 3-5
days. Can also be kept in refrigerator for up to 2 weeks in a sealed
plastic bag. Keep kiwis refrigerated away from other fruit to prevent
over-ripening.
Lemons- Store at room temperature, away from sunlight, for up to 2
weeks. They can also be stored in the refrigerator for up to 3 weeks.
Store in a cool, dry place away from other fruits to avoid absorption of
off-flavors. Wash before using.
Limes- Refrigerate limes for up to 10 days in a plastic bag. Store in a
cool, dry place away from other fruits to avoid absorption of
off-flavors. Wash before using.
Nectarines- Ripen at room temperature. Store in plastic bag in
refrigerator once ripened.
Oranges and Tangerines- Can be stored at room temperature for a
day or two or up to 1 month in the refrigerator.
Peaches- Ripen in a paper bag at room temperature. Keep in
refrigerator for up to 1 week after ripening.
Pears- To ripen, place in a bowl at room temperature for 2-3 days.
Once it is ripened it will bruise easily, so they should be eaten
immediately.
Plums - Refrigerate. Will last for 1 to 2 weeks.
Strawberries - Remove ripe berries and store the rest in the container
they came in. Refrigerate for up to 1 week.
Tomatoes (Beefsteak & Heirloom) - Store at room temperature in
a fruit bowl. Do not refrigerate, as it will make the tomatoes mealy
and flavorless.
Vegetables
Arugula - Keep arugula refrigerated, stored in a perforated plastic
bag, away from fruits to avoid deterioration.
Beans (green, romano) - Store in a plastic bag, unwashed, for up to
1 week.
Beets - Cut tops and refrigerate in a bag for up to 1 week.
Bok Choy - Store in a sealed plastic bag for up to 1 week.
Broccoli - Refrigerate in a closed plastic bag for up to 1 week.
Brussel Sprouts - Store, unwashed, in a plastic bag. Will taste best if
eaten in 1 to 2 days.
Cabbage (green, red, napa) - Refrigerate in a closed plastic bag for
1 to 2 weeks.
Carrots - Remove tops, wash and store in a sealed plastic bag for 1 to
2 weeks.
Cauliflower - Refrigerate in plastic wrap for up to 5 days.
Celery - Wash and refrigerate in closed plastic bag for 1 to 2 weeks.
Corn - Refrigerate with husks still intact until ready to use.
Cucumbers - Store in a plastic bag in the refrigerator crisper.
Fennel - Store the bulb in a sealed plastic bag for up to 2 weeks. Store
the leaves in a damp paper towel in the refrigerator.
Fresh Herbs (arugula, basil, cilantro, parsley) - Wrap each
lightly in a damp paper towel. Place inside a plastic bag for up to 1
week.
Garlic - Keep dry. Store in the pantry for 1 to 2 months. Store whole
heads of garlic in a cool, dry, dark place with good ventilation, but do
not refrigerate. However, always refrigerate peeled or cut garlic in a
sealed container.
Greens (lettuce, chard, kale) - Wash, drain and seal in plastic bag
lined with paper towels.
Wilted Greens - Wilted greens and lettuce are often just dried out
which can still occur even if the greens remain in constant
refrigeration.
Cold Water Overnight - Submerge the wilted greens in cold water
by placing them in a dish, filling it with water, and putting it in the
refrigerator overnight.
Kohlrabi - Keep refrigerated, storing in a perforated plastic bag to
retain moisture.
Leeks - Keep wrapped in a plastic bag in crisper of refrigerator for up
to 1 week.
Onions (red, Yellow, White, Shallots) - Keep dry. Store in the
refrigerator or pantry for 1 to 2 months. Store whole onions in a cool,
dry, dark place with good ventilation, away from potatoes (which
absorb the onions moisture). Always refrigerate cut onions.
Parsnips - Keep refrigerated, storing in a perforated plastic bag to
retain moisture.
Peppers - Store in plastic bag. Refrigerate for up to 2 weeks.
Sweet Potatoes - Keep in a cool, dry, dark place. Do NOT refrigerate!
Potatoes - Keep in a cool, dry, dark place. Do NOT refrigerate!
Radishes (French, Easter Egg, Red, & Watermelon) - Store in a
plastic bag for up to 2 weeks.
Rutabagas - Remove tops. Refrigerate in a plastic bag.
Spinach - Wash, drain, and store in a plastic bag lined with paper
towel for up to 1 week. Keep away from fruits to avoid deterioration.
Sugar Snap Peas - Store, unwashed, in a plastic bag for up to 1 week.
Summer Squash (Zucchini, Crookneck, Sunburst) - Refrigerate
in a plastic bag for up to 2 weeks.
Winter Squash - Keep cool and dry. Store in the pantry.
Turnips - Remove tops. Refrigerate in a plastic bag.
Nuts
Store nuts in a cool, dry place, off the floor, in a Ziploc bag or
Tupperware container. Do not refrigerate, as the environment is too
moist. Nuts can also be frozen in airtight containers for longer term
storage; this prevents the nuts from going stale
Eating with the Seasons
PO Box 1498
San Juan Bautista, CA 95045
Phone: 831.245.8125
Fax: 415.520.6063
Office Hours:
Monday-Friday, 9am-5pm
Saturday-Sunday, Closed
PO Box 1498
San Juan Bautista, CA 95045
Phone: 831.245.8125
Fax: 415.520.6063
Office Hours:
Monday-Friday, 9am-5pm
Saturday-Sunday, Closed