Top Tips for Organic Vegetable Storage
Top Tips for Storing Organic Veg
"How to store my organic vegs soon after I collect my Local Greens' bag "?
The "Golden Rules"
- Select the freshest, best quality produce
- Store fruits and vegetables seperately ('one bad apple') - some fruits ( and vegs)give off high levels of ethylene, which is a ripening agent
Produce That Creates Ethylene Gas: green onions, mushrooms, peppers, tomatoes.
Produce That Is Damaged by Ethylene Gas: Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, green beans, kale, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash, sweet potatoes, watercress.
- Leave cutting and trimming to the last minute - avoid exposure to air and microbes
- Pack veg loosely in the fridge - the closer they are, the quicker they will rot
- Select the best temperature - generally the prevailing temperature where they grow
- Minimise dehydration - ensure you use containers that minimise moisture loss, especially in fridges, where the air tends to be very dry
- Avoid condensation and sweating - this is especially true for mushrooms (best stored in brown paper bags in the fridge)
- Avoid exposure to light - sunlight can promote sprouting in certain veg such as potatoes
"Which vegs inside/ouside the fridge?"
- Never store the following organic vegetables in the refrigerator:
- Potatoes or winter squash- keep in a cool, dark, well-ventilated area
- Tomatoes - it will loose its flavour and texture - put them into a paper bag
Extra tips: Always keep onions and potatoes separate. They produce gases that make each other spoil.
- Store basil properly. There are several ways to do this:
- Wrap fresh basil in a paper towel and place it in a sealable plastic bag before you refrigerate it.
- Put fresh basil into an airtight glass jar along with a dampened paper towel and keep the jar on your countertop out of direct sunlight.
- Keep celery refrigerated in a plastic bag, as it is vulnerable to absorbing odors from other produce
- Always store spinach in a cold crisper; spinach will wilt fast at room temperature
PAPER BAG LOVERS:
Mushrooms, artichokes, asparagus, beets, Brussels sprouts, cabbage, green beans, lima beans, leeks, spinach, summer squash, yellow squash and crougettes. Herbs are also best stored in paper bags.
- Wrap a damp towel around lettuce and other greens before putting them into the fridge
"How should I better handle my vegs?"
- Handle your organic produce as little as possible. The more you handle produce and pull it apart, the faster the cells start to break down, causing micro-organisms to flourish
- Remove the tops from carrots, turnips and beets as they will drain moisture from the roots
More tips to share? More lovely advice? More questions? Please write to firstname.lastname@example.org (quoting #grannytips4veg or #Tips4VegStorage).