Red or green cabbage, Napa, radicchio, chicories

Store in a plastic bag in the crisper drawer of your fridge. Red and green cabbage will store much longer than Napa. Store Napa cabbage, radicchio and chicories with a damp paper towel wrapped around the head. Peel off any discolored leaves from the head before use. 

Kale, collards, Swiss chard, Broccoli Rabe, Pak Choy, or other leafy greens

Dunk in cold water, then store in a plastic bag in the refrigerator with a paper towel. You may twist or fold the top of the bag, but don't tie it tightly, some air flow is good. If you won't be eating them for a few days, replace the damp paper towel in with the greens after a few days. Wash & shake dry before eating.

Cucumbers, zucchini, yellow summer squash, patty pan squash

Store on the counter for 1-2 days in a cool spot out of direct sunlight. If storing longer, place in a plastic bag with some circulation in the crisper drawer of the refrigerator. Do not wash until you are ready to eat them. 

Onions, cipollini, garlic, shallots with a dry papery skin

Store in a cellar, garage, or unheated room in an open container (open box, wooden basket, paper bag) somewhere cool, dark, and dry.  Do not store in a plastic bag. If you see an onion beginning to sprout use it as soon as possible. Onions that are soft should be removed from storage.

Store in the refrigerator in a plastic bag twisted but not tied. Some air circulation is good. 

Replenish the water frequently and change the water every 2-3 days. Trim half an inch off the stems with sharp scissors when you first put them in a vase and repeat upon changing the water. Keep your flowers away from heat and bright light. Avoid sitting your flowers beside ripening fruit or vegetables, especially bananas and apples. After you throw out your last arrangement, be sure to wash the vase/container very thoroughly in hot soapy water or, better yet, in your dishwasher.

Fresh onions, scallions, garlic scapes, green garlic, fresh garlic, leeks
Store in an untied plastic bag or plastic shoebox. If leaves start to yellow slightly, simply remove a layer or two off the scallions or leeks.

Store in a jar in the refrigerator for up to several months. We mill our cornmeal fresh and it will retain its naturally sweet flavor much longer in the refrigerator than at room temperature.

Any color of green beans

Store in a plastic bag in the refrigerator. You may twist or fold the top of the bag, but don't tie it tightly, some air flow is good. If you won't be eating them for a few days, place a damp paper towel in with them. Wash right before eating.

Dunk in cold water, then let drip dry for 10 minutes. Wrap in a dry paper towel gently and store in a plastic bag or plastic shoebox. Pull apart leaves and wash individually before eating. 

Early varieties with wet, tender skin

Store in the refrigerator in a plastic bag. New potatoes will last in the refrigerator for a few weeks but not as long as cured storage varieties. 

Sweet or hot peppers

Store in the refrigerator in a plastic bag twisted but not tied. Some air circulation is good. If you will be storing peppers for a long time, add a dry paper towel to help absorb moisture.

Carrots, Beets, Parsnips, Celeriac, Watermelon Radish

Store in an untied plastic bag or a plastic shoebox. Add a damp paper towel if you will be storing it for over a week. If you are storing for a long time and small root hairs develop, just peel the roots and use them as long as they are not soft or squishy.

Fresh radishes, beets, carrots, fennel, or turnips with greens

Store in an untied plastic bag or plastic shoebox with a lightly damp paper towel. If you don't plan on eating within 2-3 days, cut off the tops and store separately from the roots in plastic bags with damp paper towels.

Arugula, salad mix, mustards

Store in a plastic bag in the refrigerator. You may twist or fold the top of the bag, but don't tie it tightly, some air flow is good. If you won't be eating them for a few days, place a damp paper towel in with the greens. Wash & spin dry before eating.

Store in a plastic bag in the refrigerator. You may twist or fold the top of the bag, but don't tie it tightly, some air flow is good. If you won't be eating them for a few days, place a damp paper towel in with the greens. Wash & spin dry before eating.

Storage varieties with dry, dusty skin

Store in a single layer in a box or crate in a dark cellar, garage, or unheated room. Keep away from light. Do not wash before storing. Potatoes can last several months if stored properly. If any start to go bad, get rid of them as soon as possible to avoid spoiling others. Do not use if skin turns green.

Strawberries will only keep for a few days (if they last that long!). Do not wash the berries until right before you use them, keeping them dry will extend their shelf life. Store berries on dry paper towels in a single layer covered by another layer of paper towels in the refrigerator. One bad berry will spoil the bunch so remove any bad berries asap. 

Basil, Cilantro, Parsley, Chives

Wash only right before you intend to use it. Do not store Basil in the refrigerator, store at room temperature away from bright sunlight in a jar of water. Trim stems and change water every few days. For Cilantro, chives, and parsley, wrap bunch with a damp paper towel and store in a ziplock bag or plastic shoebox. Replace damp paper towel every few days when it dries out. Cilantro and parsley can also be stored upright in a glass with a ziplock bag over the greens with just enough water for the stems to reach and not let the leaves touch the water.

Heirlooms, plum tomatoes, cherry tomatoes

Never refrigerate tomatoes! The cold destroys the texture and taste of a perfectly ripe tomato. Try to pick some tomatoes that are little firm and some that are ready to eat, they will continue to ripen on your counter. For larger tomatoes, store at room temperature in a single layer in a shallow bowl or dish. Plum tomatoes and cherry tomatoes can be stacked in two layers. Eat tomatoes that have split or been damaged as soon as possible. One bad tomato will spoil the rest so inspect often. 

Delicata, butternut, kabocha

Store in a single layer in a box or crate in a cellar, garage, or unheated room. Delicata squash should be eaten within a few weeks, it will not store as long as the other types of squash. For longer storage, butternut or kabocha squash can be kept for several months if properly stored. Use any squash that have cuts or bruises on them within a few weeks as they will start to go bad. Only store squash with unblemished skin and with no soft spots. 

Rosemary, thyme, oregano, sage

Take off rubber band and wrap bunch of herbs in a damp paper towel and store in a ziplock bag or plastic shoebox. Change paper towel once it's completely dry. If you can't use the herbs that week, dry them by laying them in a single layer on a piece of paper bag out of direct sunlight but in a warm, dry spot. Strip the leaves off the stems once dry and store in a jar.