Zero-waste Produce Storage

1      On counter

• Onions and shallots
• Lemons, limes, oranges, and other citrus with a thick pith
• Pears, apples, and stone fruit
• Avocados
• Tomatoes (all varieties)
• Butternut squash

2      Refrigerator – in bags

• Squash and zucchini (unless being used within 48 hours of picking or purchasing)
• Lettuces, spinach, and cabbage
• Cucumbers and okra
• Carrots (greens clipped and stored separately to be used within 48 hours of purchase)
• Fennel (frawns clipped and stored separately)
• Scallions
• Bell peppers

3      Refrigerator – in box containers

• All berry varieties
• Grapes
• Ginger root

4      Mason jars filled with enough water to cover stems

• Cilantro – kept in the fridge with a bag loosely over the leaves
• Basil, parsley, thyme, oregano, sage, rosemary, and other herbs– kept at room temp

5      Freezing techniques – keeps produce for up to 1 year after freezing

• Chop basil and place in ice cube trays. Cover with water and freeze, then pop out and place into freezer bags
• Place hot peppers and tomatoes in freezer bags whole after a thorough cleaning with water
• Chop parsley, sage, oregano, thyme, and other leafy herbs and place into freezer bag without air

6      Tips

• Keep potatoes separate from onions, which will dry the potatoes quickly
• Garlic needs to be in a dark and aerated canister to keep it fresh (such as a garlic keeper)
• Bananas need to be hung in order to avoid bruises

Please visit www.ikeandelisorganicfarm.com for more information on zero-waste living.

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