Texas Farmer Gal Handout

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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