Vegetables are best used as soon as possible following the harvest. For best quality, follow these short term storage guidelines:
Beets: Refrigerate roots in plastic bags up to 4 months. Refrigerate greens in plastic bags for 10-14 days.
Bok Choy: Refrigerate in plastic bag or damp cloth for up to 3-4 days.
Broccoli: Refrigerate in plastic bags in hydrator drawer 10-14 days.
Brussels Sprouts: Refrigerate unwashed sprouts in a plastic bag for up to one week.
Cabbage: Refrigerate at 32º-40º and 80%-90% humidity up to 4 months.
Carrots: Refrigerate in plastic bag 2 to 4 weeks. Refrigerate greens in plastic bag and use within a day or two.
Cauliflower: Refrigerate in plastic bag for up to 2 weeks.
Celeriac: Refrigerate in plastic bag for up to 1 month.
Celery: Refrigerate in hydrator drawer wrapped in a damp towel or in a plastic bag for up to 2 weeks.
Chard/Kale: Refrigerate in plastic bags in hydrator drawer for 2-3 weeks.
Chinese Cabbage: Store in hydrator drawer for up to 2 weeks.
Cucumber: Refrigerate in hydrator drawer for up to 1 week or at 45ºF-55ºF and 85%-95% humidity for 10-14 days.
Eggplant: Refrigerate in hydrator drawer for up to 1 week.
Garlic: Store in a cool, dark, dry and well-ventilated place for several months.
Garlic Scapes: Refrigerate in plastic bag up to 3 weeks.
Green Beans: Refrigerate in plastic bag for up to 1 week.
Hakurei Turnips: Remove tops and refrigerate in plastic bag for 1 or 2 days. Refrigerate tops in plastic bag for 3-4 days.
Herbs: Refrigerate in plastic bags for up to 1 week.
Hot Pepper: Refrigerate in hydrator drawer for up to 2 weeks, or string them on a line to dry at room temperature.
Kale: Refrigerate in plastic bags in hydrator drawer for 2-3 weeks.
Leeks: Refrigerate in plastic bags for up to 2 weeks.
Lettuce/Salad Greens: Refrigerate in plastic bags for 3-4 days.
New Potatoes: Store at room temperature 2-3 days, or refrigerate up to 2 weeks.
Onion: Store in a cool, dry ventilated place for several months.
Parsnips: Trim off tops and refrigerate unwashed in a plastic bag for up to 2 weeks.
Potatoes: Store away from light at room temperature for up to 2 weeks. (See separate entry for 'New Potatoes.')
Radishes: Separate green tops, refrigerate wrapped in a damp towel, and use ASAP. Refrigerate the radishes in a plastic bag or damp towel for up to 2 weeks.
Scallions: Refrigerate in plastic bag for up to 5 days.
Spinach: Refrigerate in plastic bags in hydrator drawer for 10–14 days.
Sugar Snap Peas: Refrigerate in plastic bags in hydrator drawer 1-2 weeks.
Summer Squash: Refrigerate in plastic bag for up to 1 week.
Sweet Pepper: Refrigerate in hydrator drawer for up to 2 weeks.
Tomato: Store at room temperature for up to 1 week, longer if still ripening.
Turnips: Separate from greens and refrigerate in plastic bag for 1-2 weeks. Wrap greens in damp towel or plastic bag and refrigerate for 1-2 days.
Watermelon: Store at room temperature for up to 2 weeks.
Winter Squash: Store at room temperature for up to one month.
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Sources: “The Gardener’s A-Z Guide to Growing Organic Food,” by Tanya L.K. Denckla, 2003; www.moscowfoodcoop.com; ww.bayendfarm.com.
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