Hello All and Happy Friday!

We’ve received many e-mails since getting started asking for tips on ripening produce or extending shelf life. Fresh organic produce perishes much faster than conventional. Since there aren’t any added preservatives or pesticides, most of the produce will not last longer than a week. In some cases, without proper care, fresh organic produce can perish within a couple of days.

But fear no more, GGO faithfuls! We’ve gathered the best tips for storing the most common fruits and veggies. Follow these tips and you’ll surely extend the shelf life of your organic goodies.

Veggies

• Broccoli: Keep refrigerated (32–36°F / 0–2°C). Sprinkle with water and store in a plastic bag to avoid dehydration. Wash thoroughly and trim away any damage or bruises before using. Discard broccoli that looks wilted, bends easily, or smells bad.
• Carrots: Keep refrigerated (32–36°F / 0–2°C). Remove tops, rinse, and store in a plastic bag to avoid dehydration. Wash thoroughly and use a vegetable brush to remove surface dirt. Cut away any damage or bruises before using. Discard carrots that feel soft or smell bad.
• Lettuce: Keep heads of lettuce refrigerated (32–36°F / 0–2°C), away from fruits to avoid deterioration and transfer of off-flavors. Wash thoroughly and cut away any damage or bruises before use. Discard leaves that look slimy, discolored, or wilted, or that smell bad.
• Celery: Keep refrigerated (32–36°F / 0–2°C). Wash thoroughly and use a vegetable brush to remove surface dirt. Trim and store in a plastic bag. Cut away any damage or bruises before using. Discard celery with cracks, soft or wilted ribs, or a bad smell.
• Garlic: Store whole heads of garlic in a cool, dark, well-ventilated place (45–50°F / 7–10°C), but do not refrigerate whole garlic. Store away from other foods that may pick up its taste. Peel the papery husk from each clove and cut away any damage or bruises before using. Discard garlic that has sprouted, shows signs of moisture, rot, or mildew, or smells bad. Always refrigerate peeled or cut garlic in a tightly sealed container.
• Onions: Store in a cool, dark, well-ventilated place (55–65°F / 13–18°C) away from potatoes (potatoes will absorb onions’ moisture and deteriorate faster). Peel and rinse thoroughly, then cut away minor bruises or damage before before use. Discard onions that have sprouted, show signs of rot or mildew, feel soft, or smell bad. Always refrigerate cut onions in a tightly sealed container.
• Potatoes: Store whole potatoes in a cool, dry, dark place (45–50°F / 7–10°C) with good ventilation, but do not refrigerate. Wash thoroughly and scrub vigorously with a good vegetable brush to remove surface dirt before use. Cut away any damage, bruises, or sprouts. Green discoloration just under the skin can be trimmed away, but discard potatoes with green extending into the flesh, soft spots, or an unpleasant odor.

Fruits

• Apples: Always keep them refrigerated (32–36°F / 0–2°C). Discard any cut fruit that has passed its “use by” date, feels mushy, or smells bad. Store whole apples away from greens, onions, meat, eggs, and dairy products to avoid transfer of odors. Wash them thoroughly and cut away any damage or bruises before using. Discard apples that feel soft, look wilted, or smell bad.
• Grapes: Keep refrigerated (32–36°F / 0–2°C) in a sealed plastic bag to avoid transfer of off-flavors, and consume promptly. Do not wash until ready to use, then rinse thoroughly. A slight powdery appearance on the skin (“bloom”) is natural and harmless. Discard grapes that look bruised, feel mushy, or smell bad.
• Oranges: Store whole oranges in a cool, dry place (45–50°F / 7–10°C). Wash before using, even if you plan to peel them. Discard oranges with bruised or shriveled areas, mold on the skin, soft or spongy spots, or a bad smell. Always refrigerate cut oranges
• Avocados: Ripen whole avocados in a paper bag or a warm spot in the kitchen; when fully ripe, whole avocados can be stored in a cool, dry place (45–55°F / 7–13°C). Store away from other fruits to avoid over-ripening them. Wash thoroughly before peeling and cut away any damage or bruises before use. Ripe avocados yield readily to gentle pressure, but discard avocados that feel very mushy, look damaged, or smell bad. Always refrigerate cut avocados; leave the pit in or sprinkle it with a little lemon juice to help keep the flesh from turning brown.
• Peaches: Keep whole, unripe peaches in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, then refrigerate (32–36°F / 0–2°C) and consume within 2–4 days. Store away from other fruits to avoid over-ripening. Ripe peaches have a pleasant, peachy fragrance. Wash thoroughly and cut away any damage or bruises before use. Discard any shriveled fruit or peaches with mushy spots, large bruises, or a bad odor. Always refrigerate cut peaches.
• Strawberries: Remove from their original container and store in the coldest part of the refrigerator (32–36°F / 0–2°C), loosely covered with plastic wrap. Use promptly, within 1–3 days. Do not wash until ready to use, then wash thoroughly with the caps on, trimming later if desired. Allowing berries to reach room temperature just before using can improve their flavor. Discard berries with wilted caps, brown spots or large bruises, and do not use berries that are discolored, mushy, or smell bad.
• Tomatoes: Keep unripe tomatoes in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, and store ripe tomatoes at room temperature. Wash thoroughly and cut away any damaged or bruised areas before using. Discard tomatoes that are mushy or split, appear wilted, look discolored, or smell bad. Never refrigerate whole tomatoes, but always refrigerate cut tomatoes.

tips courtesy of ebfarm.com