1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
|
#### Storage Specifics for Different Vegetables
Fresh garlic. Do NOT put in plastic. Will last a month or more.
Onions. Store in a dark, dry area to keep them from sprouting. Do not store onions and potatoes together as the potatoes will sprout.
*Cabbage*. Keep cool. Cabbage will last several weeks as long as you protect it from bruising too much.
*Avocados*. They are fairly susceptible to bruising. The best I found to store them was to put them in tube socks, then in a gear hammock on top of sturdy produce such as potatoes or onions. If you buy them in varying stages of ripeness you can enjoy them over a week or more.
*Carrots and celery*. Wrap in aluminum foil, but don't totally seal the packet, leave little openings at the end for moisture to escape (otherwise, they'll just rot). They may dry out some, so rejuvenate in water. They'll easily last one week, often 2 weeks or more.
*Cucumbers*. Pad these well so they don't bruise, and they will last at least a week; often two weeks.
*Summer squash and zucchini*. Small ones last much better than larger ones; they will last 10 days or sometimes longer. If they are starting to wilt a bit, use them in a cooked dish instead of eating raw you won't notice that they're not crisp.
*Broccoli and cauliflower*. These can both last a week, providing they've never been refrigerated. For some reason, they seem to be really quick to spoil if they've ever been refrigerated and are then taken out of it. Broccoli may get a little yellow and cauliflower may get some black spots -- just cut both out. And as with summer squash, if either is starting to wilt, use it in a cooked dish and it won't be noticeable.
*Lettuce*. My experience with lettuce is that it is so susceptible to bruising, which then quickly causes rot, that it’s best to eat it within a day or two of buying it.
|
