Page 15

Produce Availability

Storage

Fruits and Vegetables

J

pears

ST

F

M

A

peas

M H

peppers (hot)

ST

ST

ST

peppers (sweet) potatoes (sweet)

ST

ST

ST

ST

potatoes (early white)

ST

ST

ST

ST

ST

potatoes (late white)

J

J

A

S

O

N

D

Temp (°F)

Humidity (%)

Length

H

H

ST

ST

ST

32

95

2–4 months

H

H

32

95

2 weeks

50

60–65

6 months

45

95

2–3 weeks

55–60

85

6 months

H SE

H

H

H

SE

H

H

H

SE

H

H

H

ST

ST

H

H

H

ST

ST

H

ST

ST H

H

pumpkins radishes, daikon

SE

SE

SE

SE

H

raspberries: black, red rhubarb

H

salad greens: mesclun, baby & micro greens

GH

GH

GH

spinach

SE

SE

SE

H

H

H

squash: summer, zucchini squash: winter

ST

ST

H

H

H

H

H

SE

GH

GH

turnips, rutabagas

ST

ST

GH

SE

SE

1 month

ST

50–55

70–75

2–3 months

H

H

SE

SE

32

95

3–4 weeks

32

90–95

32

95

2–4 weeks

34

95

2 weeks

32

95

10–14 days

50

95

2 weeks

50–55

50–60

2–6 months

32

90–95

7 days

H

H

SE

H

H

H

H

H

SE

H

H

H

H ST

SE

ST

5 days

H

H

H

H

45

85

1–3 weeks

H

H

H

SE

60–65

90

4–7 days

H

H

ST

ST

32

90–95

4–5 months

H

H

50

80–85

2–3 weeks

H

H

1–3 weeks

90

ST

H

H

90

H

H

H

50 45–50

H

H

tomatillos tomatoes

ST

H

ST

strawberries

ST

watermelon

honey

Produced in summer and available year round

STORAGE TIPS

maple syrup

Produced very early spring and available year round

mushrooms

Produced and available year round

Temperature: this is the most important factor to maintain the quality of your fresh produce.

fresh-milk products, eggs, cheese, meats, fish

Produced and available year round

Practice Rotation: “first-in first-out” ensures the oldest product is used first. Write the date and store incoming deliveries in order.

KEY Typical harvest availability within Ohio; local weather conditions and variable frost dates affect harvest dates from year to year Heated greenhouse Use of season-extension technologies; crops may be available earlier and later than typical harvest times Crops can be held in cold/cool storage past harvest time Dual conditions apply www.oardc.osu.edu/amp

January 2012

Ohio's Specialty Crops: A Boost to Food Service Menus  

Ohio’s Specialty Crops: A Boost to Food Service Menus is intended to be a resource for specialty-crop producers (individually or producers w...

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