It’s not uncommon for many of us to pick our homegrown fruits and vegetables, and toss them into the no-man’s-land of the fridge, only to later find they wilted, got mealy, or worse, became a complete science project. Throwing away what you grew is like throwing away your hard work, time, and money. So what can you do? How you handle and store your produce will determine how long of a shelf life it will have, putting more of it on your table and less into the trash. Try these tips on storing your garden harvest to keep it lasting longer.
1. Bring it Inside ~ Immediately after harvesting your produce, bring it indoors rather than leaving it outside. The sun will continue to ripen it, making it mushy. But if you accidentally picked anything too soon, a sunny spot such as a kitchen window, deck, or patio lets the sun finish the ripening process.
2. To Chill or Not to Chill ~ Some fruits and vegetables benefit from storage in the refrigerator. In contrast, others benefit from storage at room temperature: In the fridge: Vegetables such as asparagus, summer squash, yellow squash, green beans, broccoli, cauliflower, Brussels sprouts, peppers, green beans, berries, and cucumbers should be stored in the fridge in your crisper drawer. Mushrooms should be stored in paper bags to keep them from getting mushy or moldy. Ears of corn should be stored in their husks. Lettuce and other leafy greens should be stored in airtight bags (see #4). Another asparagus trick: place the stalks in a glass of water in the fridge! On the counter: Most fruits, such as melons and citrus, as well as tomatoes (out of direct sunlight), should be stored on the counter. Stone fruits such as apricots, peaches, plums, and nectarines can stay on the counter until ripened and can then be moved to the fridge to prolong their shelf life. Cherries, however, should be immediately placed in the fridge in an airtight container or bag. In the pantry: Onions, garlic, potatoes, and winter squash should be kept in the pantry.
3. Utilize Your Crisper ~ Use that drawer! It was designed to help decrease water loss (transpiration) in fruits and vegetables and can be very useful in making them last. Some designs allow you to control the airflow in the drawer by adjusting the humidity vent.
4. Wrap Your Greens ~ Leafy greens are best enjoyed immediately after harvesting when they are crisp. They are often vulnerable to moisture loss and wilt quickly. But if you can’t eat them right away, try wrapping them with a damp paper towel and storing them in a sealed, airtight bag to maintain humidity.
5. Keep Some in The Dark ~ Not all veggies thrive with moisture. In fact, onions, garlic, shallots, winter squash, and pumpkins prefer a drier climate with normal humidity and will last longer when kept in a dark, cool cupboard.
6. Pick The Right Time To Wash ~ Generally, it is best to not wash your produce until you’re ready to eat it. Otherwise, it can significantly reduce its lifespan.
7. Handle With Care ~ Fruits and vegetables can be very delicate. Any injury to them—from a bruise to a scratch—can cause them to ripen or rot more quickly. If your eggplant suffered an unavoidable injury, for example, eat that one first. And remove any “bad apples” from the group as they truly can spoil the whole bunch—one rotten item will rot others more quickly.
8. Treat Them Like Flowers ~ Keep harvested herbs such as mint, basil, and cilantro in a glass of water, like a bouquet of flowers, in the fridge. Place a plastic bag over the top to help balance the moisture. Too much moisture can cause your herbs to become slimy and wilt, while not enough can cause them to dry out. Most herb “bouquets” should be refrigerated, however, basil should be stored on the kitchen counter where it can get some sunlight. Alternatively, you can loosely wrap your hard, woody herbs, such as sage, rosemary, thyme, and oregano, in a damp paper towel and place them in a sealed bag. The paper towel will keep them just moist enough to prevent them from drying out.
9. Make Herb Cubes ~ A good way to save your herbs is by making frozen herb cubes. Simply break up herbs by hand and add them to ice cube trays. Fill the cubes with olive oil or coconut oil and place them in the freezer, allowing them to solidify. Transfer to a labeled freezer-friendly container. When you’re ready to use them, just pop them in your favorite dishes.
10. Freeze Your Surplus ~ Freezing your harvest is a great way to take advantage of peak season produce all year long. First, wash items and dry them thoroughly (moisture can cause rot). Most fruits and vegetables freeze better raw, however, some are best blanched beforehand. Blanching stops enzyme actions which can cause loss of flavor, color, and texture, and helps preserve nutrients.
Gingham and Pearl 