Storing Summer Produce Successfully

by Kieran McCourt, Weavers Way Ambler

Summer brings with it a bounty of seasonal produce — bright red strawberries, tender peaches and juicy tomatoes. Here are some tips on how to keep all that wonderful stuff fresh once you get it home from the CSA, farmer’s market or produce section.

The name of the game is to manage humidity and moisture. Too little leads to sad, floppy greens; too much leads to slime and mold.

If your crisper drawer has humidity controls, set one to high for delicate greens like lettuces. Greens can be stored in open bags with a paper towel, because airflow is important for maintaining freshness. It’s a good idea to remove any ties or rubber bands to make sure those tender leaves aren’t pressed together too tightly.

If you wash your lettuce when you get home, make sure to dry it thoroughly. Turn it in a salad spinner and then wrap it in clean kitchen or paper towels. Leaving extra water on the leaves will lead them to spoil faster.

While a bowl of citrus on the table or countertop looks lovely, the best practice is to refrigerate to keep it firm and juicy. The same holds true for ginger and turmeric.

Tomatoes, especially heirlooms, are best stored stem side down. The spot where the stem is connected to the rest of the vine is a weak spot for moisture loss and leads to shriveling.

It’s always better to keep fruits and vegetables separate. Many common fruits release ethylene gas as a part of ripening and that can quicken the process in other produce. Keep bananas away from potatoes and potatoes away from onions. And keep apples in their own part of the fridge.

While avocados are best kept at room temperature, especially unripe ones, popping them in the fridge as they begin to ripen can buy you a few more days if you won’t be able to eat them right away. The same applies to pineapples and mangos. And while I may take heat for it, refrigerating tomatoes can buy you wiggle room during the height of the season. (Yes, you can put a ripe tomato in the fridge to save it; just allow it to come to room temperature before making your sandwich or salad.)

Scallions and tender herbs are best kept upright in a bit of water at the root end. Trim the stem ends, remove the tie or rubber band and keep them in a glass with a bit of water. Just remember to change the water every few days while you work through the bunch and wash as you go.

If your herbs are particularly dirty when you get them home, wash and dry them thoroughly and bundle them in damp paper towels before storing in the fridge. While most herbs do well in the fridge, basil lasts much longer on the counter.