How to Store Fresh Veggies So They Last Longer
After a visit to Richfield Farms, your bags are brimming with vibrant veggies—but how do you keep them fresh once you get home? Proper storage techniques can help you extend the shelf life of your produce, reduce waste, and make every bite taste as good as the day it was picked.
Here are a few tips to keep your veggies crisp and delicious:
Separate ethylene producers from sensitive veggies: Some fruits and vegetables, like tomatoes, apples, and bananas, release ethylene gas that can speed up ripening (and spoilage) of other items like leafy greens and carrots. Keep them apart!
Use breathable containers: Root vegetables like carrots, beets, and radishes last longer in containers with good airflow. Wrap them in a damp paper towel and store in an unsealed bag.
Wrap greens properly: For leafy greens like kale or lettuce, wrap them in dry paper towels and place in a sealed container or bag. This reduces moisture buildup, which can lead to sliminess.
Don’t refrigerate everything: Tomatoes, potatoes, and onions prefer cool, dry places—not the fridge. Refrigeration can dull the flavor of tomatoes and cause potatoes to become gritty.
Check for signs of spoilage: Use older produce first and trim off bad spots to save the rest.
