We all do it; load up on produce with all the best intentions – making that favorite pasta sauce, pickling, or drying, and just never get around to it. Sure enough, a few too many days go by, and all that beautiful peak of ripeness fruit or veg is soft, wet, and brown. Well, the possibility exists that if it was stored in the proper way that it may have just lasted, or even improved.
I realize this isn’t an entertaining post, but hopefully it will serve as a good reference.
Bean sprouts – Sprouts don’t store well. Keep them in a plastic bag or containers small enough that they don’t crush each other. If they soften a little, they can be refreshed in some ice water. Bean sprouts will probably only keep for a few days.
Green onions – First, remove any discolored or slimy outer leaves. They’ll just ruin the rest of the onion. Now you have a few options: wrap the onions in damp paper towels and store in plastic bags; stand up in a glass of water; or put them in a pot of dirt in your window. Green onions are alive in your fridge, so why not keep them that way? Plant them, and they’ll keep growing. Snip off the leaves you want, and provided you leave some, they’ll keep coming.
Ginger - As long as its not allowed to get too wet or too dry, ginger will keep in your crisper drawer for a long time. Too moist and it’ll go moldy. Too dry and it’ll wrinkle. If its getting a little wrinkly, put it in a container or ziptop bag.
Leafy Greens and Lettuce – If you wash it, be sure to dry it and put it in a paper towel lined plastic bag or container. Make sure moisture isn’t pooling in the container, if it is, it is too humid. Sweaty lettuce can also mean your fridge is too cold, so double check the temperature. If your greens are a little wilted, fill your sink with cold water and give them a bath for a minute or two.
Garlic - Peeled cloves can be stored in the fridge, and will be last for 1-2 months. Cured heads can be stored in a cool, dry place for about 6 months.
Onions - Store bulb onions in a cool, dry place about 10 degrees Celsius/50 Fahrenheit. The refrigerator is too moist, and the cold may cause them to germinate. Putting an onion in the fridge for a few minutes before slicing may make you less likely to tear up though.
Potatoes - Store potatoes in a cool, dry place about 4 degrees Celsius/40 Fahrenheit. The fridge is too cold for potato storage, and the starch break down into sugars sweetening the potato and altering its texture.
Tomatoes - Nearly over ripe tomatoes can be put in the fridge to delay softening, but I find that prolonged cold storage causes tomatoes to become mealy and flavorless. Under ripe tomatoes can be ripened in a bag or container, and will ripen faster if stored with ethylene gas producing fruits like bananas or apples. Keep perfectly ripe tomatoes on display in a nice, uncovered bowl.
Avocados - Avocados are frequently stored incorrectly. Hard avocados can be ripened faster wrapping them in paper towels or storing them near ethylene gas producing fruits. Check covered avocados daily. Ripe avocados can be stored in the refrigerator which will delay browning and halt softening. Cut avocados will brown quickly, so store them immersed in acidulated water or milk.
Asparagus - Asparagus tips spoil quickly if allowed to get wet. Trim the base of asparagus and store upright in a cup of water, or wrap the cut bottom in moist paper towels inside of a plastic bag. Leave the tops exposed.
Beets - If you enjoy eating beet greens, leave them attached when storing beets in the refrigerator. If you don’t, cut them off, as the beet will keep trying to let them grow in the fridge sapping water from the root and shriveling the beetroot.
Radishes - Store as beets.
Rhubarb - Store it in the crisper drawer like celery. If it begins to soften, crisp it up in a bath of cold water.
Mushrooms - Keep mushrooms stored in a paper bag. Remember, even if they dry out a little, they’re still good – you’ve just concentrated the flavor.
