Notes on keeping your produce fresh
Our vegetables are very fresh when you receive them, but it definitely takes some care on your end to keep them that way once they make it to your kitchen. Taking a few moments to put away vegetables properly can be the difference between a limp head of lettuce and one that is still fresh and crisp a week after pickup.
Leafy greens should be stored in a way that keeps them from wilting, such as in a plastic produce bag, tupperware container, or the high-humidity produce drawer in the fridge. They should go into the fridge promptly.
Root crops such as beets, carrots, turnips and radishes also need high humidity and cold temperatures to stay crunchy and crisp. Potatoes and sweet potatoes are more forgiving and can be stored in a cool, dark place, not necessarily in the fridge.
Storage crops like winter squash and garlic actually store better at room temperature than anywhere else.
The Veggie Info Sheets that we link to each week have vegetable-specific information about how to store various crops.
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