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Consider the conditions
When storing fresh fruits and vegetables, consider
- Temperature: Some produce keeps well in the refrigerator while others, like potatoes, onions and garlic, are best at cool room temperatures. Most refrigerated produce stays fresh longer when sealed.
- Ethylene: Some fruits such as apples and bananas naturally release ethylene gas which speeds up the ripening and decay of ethylene-sensitive produce such as cabbage, leafy greens, lettuce, and broccoli.
- Airflow: Produce that keeps best at room temperature needs air circulation and should be removed from packaging.
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Winter squashes
- Store at room temperature away from direct sunlight until you cut them up.
- Keep away from bananas and other ethylene producers.
Once cut, peel, chop and store the remaining squash in a sealed container or plastic bag so it’s ready to cook.
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Leafy greens
- Refrigerate unwashed as excess moisture causes leafy greens to rot faster in the fridge. If you prefer prewashing so your greens are ready to use, wrap them in a clean towel, paper towel, or butcher paper to absorb the excess moisture.
- Discard any brown or slimy leaves, ...
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Apples and pears
- Refrigerate in a plastic bag.
- Ideally, use a crisper drawer that you’ve designated for non-ethylene-sensitive fruit, such as strawberries, blueberries, navel oranges, and raspberries.
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Other roots and tubers
Beets, turnips, rutabagas, carrots, parsnips, and ginger are long-term storage superstars. Since they don’t release much ethylene gas, you can store root vegetables next to more gas-sensitive produce like leafy greens, cabbages, broccoli, and cauliflower.
- Remove any leafy green top...
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Citrus fruit
- Store on the countertop for up to a week.
- Refrigerate loose for longer storage.
You can store citrus fruits out on the countertop (so you remember to use them) or keep them fresher longer in the fridge. Oranges and grapefruits aren’t ethylene-sensitive, ...
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Start fresh
Selecting the freshest fruits and veggies is the first step to getting the longest storage life in your kitchen. Leafy greens should be richly coloured and without any limp or yellowing leaves.
Root vegetables, cabbages, squash and onions should be heavy for their size without blemishes or ...
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Potatoes and sweet potatoes
Potatoes keep for a few weeks when stored in a cool, dark place such as an air-conditioned pantry or a cellar. Sweet potatoes have a shorter shelf life.
Potatoes will sprout and decay at warm room At refrigerator temperatures, they convert some starch into sugar and can brown too quickly an...
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Onions and garlic
Common onions and garlic, members of the allium family, are easy to keep fresh if you keep them away from moisture.
Choose firm, unblemished bulbs with dry skins and store them in a cool, dry, dark place with air circulation, not in a plastic bag.
- Don’t refrigerate. ...
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Cabbage, broccoli and cauliflower
Cabbage can last for ages in the fridge. You can store it quartered in a zip-top bag if space is an issue.
Broccoli and cauliflower are hardy and versatile. Whole crowns stay crisp for up to two weeks in plastic bags or containers with lids.
- ...
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Foods to Eat on the Paleo Diet
- Meat: Beef, lamb, chicken, turkey, pork and others.
- Fish and seafood: Salmon, trout, haddock, shrimp, shellfish, etc. Choose wild-caught if you can.
- Eggs: Choose free-range, pastured or
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