How to Store Fruit and Vegetables for Maximum Freshness

Red Cabbage in early Spring starting to head up in The Wild Bloom Garden

Community Supported Agriculture (CSA) farm shares are a fantastic way to enjoy fresh, seasonal produce directly from local farms. However, the abundance of fruits and vegetables can be overwhelming if you’re not sure how to store them properly to maintain their freshness. Proper storage extends the life of your produce, reduces waste, and ensures you get the most out of your CSA share. Here’s a guide to storing common CSA fruits and vegetables for maximum freshness.

General Tips for Storing CSA Produce

Before diving into specific storage methods, keep these overarching principles in mind:

• Wash produce just before use: Washing fruits and vegetables before storage can introduce moisture, which promotes spoilage. Instead, rinse them right before eating or cooking.

• Control humidity: Some produce thrives in high humidity (like leafy greens), while others prefer low humidity (like onions and garlic). Use your refrigerator’s crisper drawers to manage humidity levels.

• Store ethylene-sensitive produce separately: Ethylene gas, emitted by fruits like apples, bananas, and tomatoes, can accelerate ripening and spoilage in ethylene-sensitive produce like leafy greens and broccoli. Keep these groups apart.

• Check regularly: Inspect your produce every few days to remove any spoiling items, as one bad piece can affect the rest.

• Use breathable storage: Avoid sealing produce in airtight plastic bags, as most fruits and vegetables need some air circulation to stay fresh.

Storing Common CSA Fruits and Vegetables

Leafy Greens (Kale, Spinach, Lettuce, Swiss Chard)

Leafy greens are delicate and prone to wilting, but proper storage can keep them crisp for up to two weeks.

• How to Store: Remove any rubber bands or ties, as they can bruise leaves. Gently wrap unwashed greens in a clean kitchen towel or paper towels to absorb excess moisture. Place them in a perforated plastic bag or a reusable produce bag and store in the high-humidity crisper drawer of your refrigerator (usually set to high humidity).

• Tip: If greens start to wilt, revive them by soaking in cold water for 10–15 minutes before use.

• Shelf Life: 1–2 weeks.

Root Vegetables (Carrots, Beets, Turnips, Radishes)

Root vegetables are hardy but can lose their crunch if not stored properly.

• How to Store: Remove the greens (if attached), as they draw moisture from the roots, causing them to soften. Store greens separately (like leafy greens). Place unwashed roots in a perforated plastic bag or reusable produce bag in the high-humidity crisper drawer. For carrots, wrapping them in a damp cloth can help maintain crispness.

• Tip: If your CSA includes beets or turnips with greens, use the greens within a few days, as they spoil faster than the roots.

• Shelf Life: 3–4 weeks for roots; 1 week for greens.

Cruciferous Vegetables (Broccoli, Cauliflower, Cabbage)

These vegetables need cool temperatures and moderate humidity to stay fresh.

• How to Store: Store unwashed broccoli and cauliflower in perforated plastic bags in the high-humidity crisper drawer. Cabbage can be wrapped in a dry kitchen towel and placed in a plastic bag in the fridge. Keep these away from ethylene-producing fruits like apples.

• Tip: If broccoli or cauliflower starts to yellow, use it immediately in cooked dishes to avoid waste.

• Shelf Life: Broccoli and cauliflower: 2–3 weeks; cabbage: 1–2 months.

Tomatoes

Tomatoes are a staple in many CSA shares, but their flavor and texture suffer if stored incorrectly.

• How to Store: Keep tomatoes at room temperature, away from direct sunlight, preferably in a single layer to avoid bruising. Only refrigerate ripe tomatoes if you need to extend their life for a few days, but bring them back to room temperature before eating to restore flavor.

• Tip: Store tomatoes stem-side down to slow moisture loss.

• Shelf Life: 1–2 weeks at room temperature; slightly longer if refrigerated.

Berries (Strawberries, Blueberries, Raspberries)

Berries are highly perishable and require careful handling to prevent mold and mushiness.

• How to Store: Do not wash berries until ready to eat. Remove any moldy or damaged berries to prevent spoilage from spreading. Place unwashed berries in a single layer in a shallow container lined with paper towels, cover loosely with a lid or plastic wrap, and store in the refrigerator. Alternatively, use breathable berry baskets.

• Tip: For longer storage, freeze berries on a baking sheet, then transfer to a freezer-safe bag.

• Shelf Life: 3–7 days in the fridge; months in the freezer.

Stone Fruits (Peaches, Plums, Nectarines)

Stone fruits are juicy and flavorful but can ripen quickly.

• How to Store: If slightly underripe, keep at room temperature until they soften and develop flavor. Once ripe, store in the refrigerator in a perforated plastic bag to slow further ripening. Keep away from ethylene-sensitive produce.

• Tip: To speed up ripening, place in a paper bag with an apple or banana.

• Shelf Life: 1–2 weeks in the fridge once ripe.

Alliums (Onions, Garlic, Leeks)

Onions and garlic prefer dry, well-ventilated conditions, while leeks need refrigeration.

• How to Store: Store onions and garlic in a cool, dry, well-ventilated place (like a pantry) in a mesh bag or basket. Do not store in plastic bags or the refrigerator, as moisture causes sprouting. Leeks should be wrapped in a damp cloth and stored in a perforated plastic bag in the fridge.

• Tip: Keep onions and garlic separate from potatoes, as the ethylene from alliums can cause potatoes to sprout.

• Shelf Life: Onions and garlic: 1–2 months; leeks: 2–3 weeks.

Herbs (Parsley, Cilantro, Basil)

Herbs vary in their storage needs, with basil being particularly finicky.

• How to Store: For parsley and cilantro, trim the stems and place in a jar of water (like a bouquet), cover loosely with a plastic bag, and store in the fridge. Change the water every couple of days. For basil, trim stems and store in a jar of water at room temperature, away from direct sunlight. For longer storage, wrap dry herbs in a damp paper towel and store in a perforated bag in the fridge.

• Tip: Freeze excess herbs in ice cube trays with water or olive oil for easy use in cooking.

• Shelf Life: Parsley and cilantro: 2–3 weeks; basil: 1–2 weeks.

Additional Tips for CSA Success

• Plan your meals: Use the most perishable items (like berries and leafy greens) first, saving heartier produce (like root vegetables) for later in the week.

• Preserve the excess: If you can’t use all your produce, consider freezing, canning, or pickling to extend its life. For example, blanch and freeze greens or make a quick pickle with radishes.

• Compost wisely: If produce does go bad, compost it to reduce waste and give back to the earth.

• Learn your fridge: Not all refrigerators are the same. Adjust crisper drawer settings or use a thermometer to ensure the ideal temperature (around 32–40°F or 0–4°C).

  
  

With a little care and attention, you can keep your CSA farm share produce fresh and flavorful for weeks. By understanding the storage needs of each type of fruit and vegetable, you’ll minimize waste and enjoy the full bounty of your local farm’s harvest. Happy eating!