Thank you for this posting. It is unique and very informative.

pavane

"Cheryl" > wrote in message ...
|I don't think I posted this. Windows Live Mail is hard to figure out what I
| sent in News groups.
|
|
| From Washington's Green Grocer:
|
| So you've got all these great fruits and vegetables and now we're going to
| help you keep them at their freshest with these tips. These tips are from
| the Berkley Farmer's Market which is a Zero Waste market! In the works here
| at Washington's Green Grocer is a switch from plastic bags (although we use
| as few as we can get away with, while still keeping your produce from
| getting battered on it's way to you) to only recyclable paper and reuseable
| cloth bags!
|
|
| How to Store Vegetables without Plastic
|
| Always remove any tight bands from your vegetables or at least loosen them
| to allow them to breathe.
| Artichokes- place in an airtight container sealed, with light moisture.
|
| Asparagus- place them loosely in a glass or bowl upright with water at room
| temperature. (Will keep for a week outside the fridge)
|
| Avocados- place in a paper bag at room temp. To speed up their ripening-
| place an apple in the bag with them.
|
| Arugula- arugula, like lettuce, should not stay wet! Dunk in cold water and
| spin or lay flat to dry. Place dry arugula in an open container, wrapped
| with a dry towel to absorb any extra moisture.
|
| Basil- is difficult to store well. Basil does not like the cold, or to be
| wet for that matter. The best method here is an airtight container/jar
| loosely packed with a small damp piece of paper inside-left out on a cool
| counter.
|
| Beans, shelling- open container in the fridge, eat ASAP. Some recommend
| freezing them if not going to eat right away
|
| Beets- cut the tops off to keep beets firm, (be sure to keep the greens!)by
| leaving any top on root vegetables draws moisture from the root, making them
| loose flavor and firmness. Beets should be washed and kept in and open
| container with a wet towel on top.
|
| Beet greens- place in an airtight container with a little moisture.
|
| Broccoli- place in an open container in the fridge or wrap in a damp towel
| before placing in the fridge.
|
| Broccoli Rabe- left in an open container in the crisper, but best used as
| soon as possible.
|
| Brussels Sprouts- If bought on the stalk leave them on that stalk. Put the
| stalk in the fridge or leave it on a cold place. If they're bought loose
| store them in an open container with a damp towel on top.
|
| Cabbage- left out on a cool counter is fine up to a week, in the crisper
| otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin
| to loose its moisture after a week , so, best used as soon as possible.
|
| Carrots- cut the tops off to keep them fresh longer. Place them in closed
| container with plenty of moisture, either wrapped in a damp towel or dunk
| them in cold water every couple of days if they're stored that long.
|
| Cauliflower- will last a while in a closed container in the fridge, but they
| say cauliflower has the best flavor the day it's bought.
|
| Celery- does best when simply places in a cup or bowl of shallow water on
| the counter.
|
| Celery root/Celeriac- wrap the root in a damp towel and place in the
| crisper.
|
| Corn- leave unhusked in an open container if you must, but corn really is
| best eaten sooner then later for maximum flavor.
|
| Cucumber- wrapped in a moist towel in the fridge. If you're planning on
| eating them within a day or two after buying them they should be fine left
| out in a cool room.
|
| Eggplant- does fine left out in a cool room. Don't wash it, eggplant doesn't
| like any extra moisture around its leaves. For longer storage- place loose,
| in the crisper.
|
| Fava beans- place in an air tight container.
|
| Fennel- if used within a couple days after it's bought fennel can be left
| out on the counter, upright in a cup or bowl of water (like celery). If
| wanting to keep longer than a few days place in the fridge in a closed
| container with a little water.
|
| Garlic- store in a cool, dark, place.
|
| Green garlic-an airtight container in the fridge or left out for a day or
| two is fine, best before dried out.
|
| Greens- remove any bands, twist ties, etc. most greens must be kept in an
| air-tight container with a damp cloth- to keep them from drying out. Kale,
| collards, and chard even do well in a cup of water on the counter or fridge.
|
| Green beans- they like humidity, but not wetness. A damp cloth draped over
| an open or loosely closed container.
|
| Green Tomatoes- store in a cool room away from the sun to keep them green
| and use quickly or they will begin to color.
|
| Herbs- a closed container in the fridge to kept up to a week. Any longer
| might encourage mold.
|
| Lettuce- keep damp in an airtight container in the fridge.
|
| Leeks-leave in an open container in the crisper wrapped in a damp cloth or
| in a shallow cup of water on the counter (just so the very bottom of the
| stem has water)
| .
| Okra- doesn't like humidity. So a dry towel in an airtight container. Doesn't
| store that well, best eaten quickly after purchase
|
| Onion- store in a cool, dark and dry, place- good air circulation is best,
| so don't stack them.
|
| Parsnips-an open container in the crisper, or, like a carrot, wrapped in a
| damp cloth in the fridge.
|
| Potatoes- (like garlic and onions) store in cool, dark and dry place, such
| as, a box in a dark corner of the pantry; a paper bag also works well.
|
| Radicchio- place in the fridge in an open container with a damp cloth on
| top.
|
| Radishes- remove the greens (store separately) so they don't draw out excess
| moisture from the roots and place them in a open container in the fridge
| with a wet towel placed on top.
|
| Rhubarb-wrap in a damp towel and place in an open container in the
| refrigerator.
|
| Rutabagas- in an ideal situation a cool, dark, humid root cellar or a closed
| container in the crisper to keep their moisture in.
|
| Snap peas- refrigerate in an open container
|
| Spinach- store loose in an open container in the crisper, cool as soon as
| possible. Spinach loves to stay cold.
|
| Spring onions- Remove any band or tie and place in the crisper.
|
| Summer Squash- does fine for a few days if left out on a cool counter, even
| after cut.
|
| Sweet peppers- Only wash them right before you plan on eating them as
| wetness decreases storage time. Store in a cool room to use in a couple a
| days, place in the crisper if longer storage needed.
|
| Sweet Potatoes- Store in a cool, dark, well-ventilated place. Never
| refrigerate--sweet potatoes don't like the cold.
|
| Tomatoes- Never refrigerate. Depending on ripeness, tomatoes can stay for up
| to two weeks on the counter. To hasten ripeness place in a paper bag with an
| apple.
|
| Turnips- remove the greens (store separately) same as radishes and beets,
| store them in an open container with a moist cloth.
|
| Winter squash-store in a cool, dark, well ventilated place. Many growers say
| winter squashes get sweeter if they're stored for a week or so before eaten.
| Zucchini- does fine for a few days if left out on a cool counter, even after
| cut. Wrap in a cloth and refrigerate for longer storage.
|
|
| HOW TO STORE FRUIT WITHOUT PLASTIC
|
| Apples- store on a cool counter or shelf for up to two weeks. For longer
| storage in a cardboard box in the fridge.
|
| Citrus- store in a cool place, with good airflow, never in an air-tight
| container.
|
| Apricots- on a cool counter to room temperature or fridge if fully ripe
|
| Cherries-store in an airtight container. Don't wash cherries until ready to
| eat, any added moisture encourages mold.
|
| Berries-Don't forget, they're fragile. When storing be careful not to stack
| too many high, a single layer if possible. A paper bag works well, only wash
| before you plan on eating them.
|
| Dates-dryer dates (like Deglet Noor) are fine stored out on the counter in a
| bowl or the paper bag they were bought in. Moist dates (like Medjool) need a
| bit of refrigeration if they're going to be stored over a week, either in
| cloth or a paper bag- as long as it's porous to keeping the moisture away
| from the skin of the dates.
|
| Figs- Don't like humidity, so, no closed containers. A paper bag works to
| absorb excess moisture, but a plate works best in the fridge up to a week
| un-stacked.
|
| Melons- uncut in a cool dry place, out of the sun up to a couple weeks. Cut
| melons should be in the fridge, an open container is fine.
|
| Nectarines- (similar to apricots) store in the fridge is okay if ripe, but
| best taken out a day or two before you plan on eating them so they soften to
| room temperature.
|
| Peaches(and most stone fruit)- refrigerate only when fully ripe. More firm
| fruit will ripen on the counter.
|
| Pears- will keep for a few weeks on a cool counter, but fine in a paper bag.
| To hasten the ripening put an apple in with them.
|
| Persimmon -Fuyu-(shorter/pumpkin shaped): store at room temperature.
| -Hachiya- (longer/pointed end): room temperature until completely mushy. The
| astringentness of them only subsides when they are completely ripe. To
| hasten the ripening process place in a paper bag with a few apples for a
| week, check now and then, but don't stack-they get very fragile when really
| ripe.
|
| Pomegranates- keep up to a month stored on a cool counter.
|
| Strawberries- Don't like to be wet. Do best in a paper bag in the fridge for
| up to a week. Check the bag for moisture every other day.
|
|
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