Tip: Food Storage

As I mentioned, I'm still learning about cooking (and have a lot still left to learn). This includes knowing when fruits and vegetables are ripe, and how long I can keep them on hand before they've passed that point. Every Thursday or Friday the panic sets in as I worry about needing to use up my beautiful organic produce before it goes bad.

I forget where I found this article but it talks about how to store certain types of produce and how long they'll keep (so I can cook accordingly). Hope you find this helpful:

• Beets will keep for several months in a plastic bag or loose in the crisper.
• Garlic stores best in cool, dry, storage methods. A mesh bag or basket that allows Garlic to breathe will extend the shelf life of Garlic to 5 to 7 months.
• Onions should be stored alone and away from other vegetables to prevent their odor and flavor from leeching onto the other vegetables. Storing onions in an open weave mesh basket or bag that allows for air circulation in a cool dry place will ensure a shelf life up to 8 months in storage.
• Potatoes will keep from 2 to 9 months when stored in a cool dark place that allows for ventilation and should not be stored in the refrigerator.
• Shallots will keep in a cool dry place for several months or can be chopped and frozen for storage.
• Arugula is a salad green, or it can be sautéed as a side dish or as a seasoning in sauces, soups, or pasta dishes. Use Arugula within 2 days of purchase or harvest. To refresh Arugula or prepare for storage rinse it thoroughly in a sink full of cold water and completely dry the leaves on dishtowels. Layer the leaves with paper towels in a plastic bag after drying to complete preparation for use or storage.
• Collards can be stored for up to a week in the refrigerator lightly wrapped in paper towels inside a perforated plastic bag that allows even air circulation.
• Swiss chard is best when eaten fresh but will last over a week when stored in the crisper. Swiss chard will last 7 to 10 days when stored in a plastic bag in the crisper to maintain the humidity surround the vegetable.
• Avocados begin to ripen after removal from the tree and ripen at room temperature for about a week after harvesting before it is ready to serve. Avocados are ready to eat within a week of harvesting.
• Cucumber will keep if refrigerated moderately cold for 7 to 10 days. Colder temperatures cause cucumbers to become soft, translucent, and inedible.
• Eggplant is a good pickling vegetable. Fresh eggplant will last for a week to 10 days in the refrigerator before bitterness sets in.
• Store fresh okra in a paper bag or wrapped in a paper towel inside a perforated plastic bag for up to 2-3 days. Slice tops and ends before cooking.
• Sweet Peppers are great for pickling and will last up to 7 days in the Refrigerator.
• Hot peppers that are dried and stored properly will keep their hot flavor for several years.
• Handle Summer Squash carefully during harvesting and before storing because bruised fruit will not keep. Squash will keep for a week in the refrigerator. Do not wash or brush the skin of Summer Squash before preparing to serve.
• Corn will last from 4 to 8 days in the refrigerator. Use Sweet Corn as soon as possible after harvesting because it quickly loses sugar content causing the kernels to become starchy.
• Tomatoes can be stored from 2 to 4 weeks in the refrigerator, but are better when stored at room temperature to allow continued ripening.
• Handle Zucchini carefully to prevent bruising. It will keep up to a week in the refrigerator. Do not wash or brush the skin until serving.
• Dry Beans or peas will keep fresh for up to 2 years if properly stored. Store dried beans and peas in a cool, dry area in an airtight container.
• Green or Snap Beans will keep over a week in the refrigerator if unshelled. Blanch and freeze shelled beans for up to 3 months.
• Green Peas will keep fresh for use for up to 6 months. After shelling and blanching, layer peas on a tray for a 30 minute freeze. Transfer frozen peas to freezer bags and seal them to keep for 6 months.
• Mushrooms - Although classified as fungi, many mushrooms are edible and served as vegetables. Remove fresh Mushrooms from the packaging and separate them using paper towel layers that keep them from touching. Store the layers of mushrooms in a stay fresh green bag to keep them for a week to 9 days.

Some good rules to follow: Leafy green vegetables are best stored in plastic bags the help maintain the humidity of the vegetables; Fruiting and flowering vegetables can be stored at room temperature but keep longer when stored in the refrigerator; and root vegetables are best kept separate in cool, dark, well-ventilated containers.