If you want to leave them in their original container, remove the plastic wrap from the top first to help prevent them from becoming slimy after a day or two. Community Supported Agriculture–or a system where members pay a farmer in turn for a share of produce–is becoming more popular as Americans are supporting locally-grown farming. When stored properly, all of the vegetables below can last a very long time. Keep in mind that red and yellow peppers will last about four to five days, while green will last about a week. One option is to chop garlic and wrap it tightly in a plastic bag, using a grate to break it off as needed. Freezing: If you’re going to use the frozen spinach within a few months, you can freeze it raw. BH&G is part of the Meredith Home Group. Where to store: Kitchen cupboard or pantryStorage life: 2-3 months. Deep brunettes, sandy blondes, and bold reds are in this year. Beets Refrigerator: 3 weeks Tip: Separate the leaves from the roots before storing them separately in a plastic bag; the leaves will stay fresh for up to 3 days. Switch out the water if it starts to look a little cloudy. Cleaning your home doesn't have to be a daunting, time-consuming chore. Fresh broccoli spoils quickly, so it’s best to eat it sooner rather than later. Pack dry beans in a freezer bag, pushing out any extra air. The list of fruits and veggies you should keep out of the fridge is surprisingly short! For smaller carrots, blanch for five minutes, for dices carrots, blanch for two minutes. Credit: No mesh bag? These simple stretches reduce muscle tension and stiffness. Happy storing! Only place for me. After I peel and cut one, I immediately place it in an air-tight container and that keeps in my vegetable bin. Keep potatoes out of the fridge in a cool, dry place with plenty of ventilation. Apricots, avocados, star fruit, cantaloupe, honeydew melon, kiwis, mangoes, papayas, peaches, nectarines, plums, and pears can all be stored on the counter or in the fridge. We mentioned that most of the fruits on this list can be ripened on the counter, then stored in the fridge, but there are a few other special cases, too: Hopefully, knowing how to store fruits and vegetables just got a little easier. The bag traps ethylene gas, which is released by the produce and acts as a maturing agent. If necessary, use freezer tape to provide a stronger seal. By understanding the best way to store vegetables, you’ll be sure to maximize their freshness. Real Simple may receive compensation when you click through and purchase from links contained on Before slicing the melon, wash the rind thoroughly to prevent the transmission of bacteria. If you’re not going to eat your asparagus right away, trim the bottoms of the stalks, leaving the rubber band on. Don't forget to wash them thoroughly before eating and it's a good idea to keep your fruits and veggies stored separately. Feasting may look a little different this year. We know there are differing opinions out there about where to keep your tomatoes, but (trust us) they belong in your pantry or on your counter. Follow these step-by-step instructions for creating a customized whole-home cleaning schedule. bag) and then I place them in my Deli Fresh Drawer at the very bottom of the Fridge. Building your essential baking toolbox starts here! Real Simple may receive compensation for some links to products and services in this email on this website. With so many types of house styles, narrowing the list down to your favorite can be overwhelming. But if it looks wrinkled or feels mushy, it’s time to toss. After they’re cooled and drained, pack them in freezer bags with a half inch of headspace. Except for morel mushrooms, which you should keep on the counter, unwashed mushrooms belong in the fridge in a paper bag, which will keep them from going bad too quickly. Lemons, limes, and oranges all do best in the fridge because the cooler temperature prevents them from drying out. Works for me every time. Helen Norman, Credit: Avocado: 4-7 days at room temperature: Peel off the stem. Kritsada Panichgul. Grab a glass of milk because we're about to dunk peanut butter cookies, oatmeal-raisin cookies, snickerdoodle cookies, and many more of our all-time favorite cookie recipes. These tips will help you make time for self-care for a mental health boost every day. First, right from the store, I wrap them individually in paper towels w/skins on (I usually purchase them in a 3 lb. Additionally, you'll be able to squeeze out some extra juice if you take the chill off first. This process prevents clumping, so you don’t have to thaw all of the onions at once. this website. JicamaRefrigerator: 1 weekKaleRefrigerator: 3 daysKiwisRefrigerator: 4 daysLeeksRefrigerator: 1 weekTip: Cut off and discard the dark green tops and keep the roots intact.LemonsRefrigerator: 3 weeksLettuce, bagged and in clamshellsRefrigerator: No matter how fresh the leaves look, follow the expiration date on the package, since bacteria can develop.Lettuce, headRefrigerator: 5 days (iceberg can last for 2 weeks)LimesRefrigerator: 3 weeksMangoesRefrigerator: 4 daysTip: To ripen, keep at room temperature in a paper bag until soft.MushroomsRefrigerator: 1 week (in a paper bag)Mustard greensRefrigerator: 3 days, NectarinesRefrigerator: 5 daysTip: To ripen, keep at room temperature in a paper bag until soft.OkraRefrigerator: 3 days (in a paper bag)OnionsPantry: 2 months (whole; make sure air can circulate around them)Refrigerator: 4 days (cut)OrangesCountertop: 3 daysRefrigerator: 2 weeksParsnipsRefrigerator: 1 monthPeachesRefrigerator: 5 daysTip: To ripen, keep at room temperature in a paper bag until soft and slightly fragrant.PearsRefrigerator: 5 daysTip: To ripen, keep at room temperature in a paper bag until soft.Peas, English and in podsRefrigerator: 4 daysTip: Leave them in the pods until ready to eat.PineappleCountertop: 5 days (whole)Refrigerator: 3 days (sliced)PlumsRefrigerator: 5 daysTip: To ripen, keep at room temperature until soft and the skins develop a silvery, powdery coating.PomegranatesRefrigerator: 3 weeks (whole); 3 days (seeds), Potatoes, new and fingerlingPantry: 5 days (make sure air can circulate around them)Potatoes—red, russet, Yukon gold, and othersPantry: 3 weeks (make sure air can circulate around them)RadicchioRefrigerator: 4 daysRadishesRefrigerator: Best up to 3 days; 2 weeks are possibleTip: Remove the leaves to prolong freshness.RaspberriesRefrigerator: 3 days (in a single layer on a paper towel–lined plate)Tip: Discard damaged or moldy berries before storing to prevent the spread of mold.RhubarbRefrigerator: 1 weekTip: Do not eat the leaves; they can be toxic if consumed in large quantities.RutabagaPantry: 1 weekRefrigerator: 2 weeksScallionsRefrigerator: 5 daysShallotsPantry: 1 month (make sure air can circulate around them)Snow peasRefrigerator: 4 daysSpinach, bagged and in clamshellsRefrigerator: No matter how fresh the leaves look, follow the expiration date on the package, since bacteria can develop.Spinach, bunchRefrigerator: 3 days, Squash, summerRefrigerator: 5 daysSquash, winterSuch as acorn, butternut, delicata, and spaghettiPantry: 3 months (whole)Refrigerator: 1 week (cut)StrawberriesRefrigerator: 3 daysTip: Discard damaged or moldy berries before storing to prevent the spread of mold.Sugar snap peasRefrigerator: 4 daysSweet potatoes and yamsPantry: 2 weeks (in a paper bag)TangerinesRefrigerator: 1 weekTomatillosRefrigerator: 1 month (in a paper bag)TomatoesCountertop: 3 daysTip: To ripen, keep at room temperature in a paper bag.TurnipsRefrigerator: 2 weeksTip: Separate the leaves from the roots before storing them separately in a plastic bag; the leaves will stay fresh for up to 3 days.Watercress, bagged and in clamshellsRefrigerator: No matter how fresh the leaves look, follow the expiration date on the package, since bacteria can develop.Watercress, bunchRefrigerator: 4 daysWatermelonRefrigerator: 1 week (whole); 2 days (cut)Tip: If you can’t refrigerate the melon whole, keep it in the pantry at a cool temperature.ZucchiniRefrigerator: 5 days.