Paper Palate

Each issue of Everyday Food from Martha Stewart contains several articles intended to provide helpful tools and techniques for simplifying life in the kitchen. This month’s “How-To” article provides a brief primer from the friendly food police on the proper storage of produce for optimal freshness and extended shelf life. At some time or another, all of us are guilty of either not bothering to correctly store fresh fruit and vegetables, or not knowing the proper method for storing a certain fruit or vegetable. This results in lost food product, which equates to lost money from the household grocery budget.

Protecting and preserving the freshness of fruits and vegetables can often be tricky: which to refrigerate, which to store at room temperature in a ‘cool, dry place,’ etc. And if refrigeration is decided upon as the storage method of choice, then where exactly? On a shelf or in the crisper? The crisper seems the most appropriate, since it usually has “vegetables or fruits” pre-printed (or symbolized) directly onto its surface, however, not all refrigerated produce should be stored in the crisper.

This article reminds us that when produce is to be stored in refrigeration, it should be placed inside of resealable plastic bags, preforated with 6 to 8 holes for gallon size bags. Doing this allows excess moisture to escape, while enabling oxygen to enter, letting the produce “breathe.” Once placed inside these bags, refrigerated storage locations are then determined by produce type.

Everyday Food offers the following suggestions for proper produce storage:

ROOM TEMPERATURE
Keep avocados, eggplants, and tomatoes at room temperature. Once fully ripe, use within a day or two.
•Avocados
•Eggplants
•Tomatoes

IN THE CRISPER
This is the coldest and moistest section of the refrigerator and the best place to store the produce below. Place in a preforated resealable plastic bag.
•Broccoli
•Cauliflower
•Celery
•Corn (with husk)
•Green beans
•Radishes
•Scallions

ON THE TOP SHELF OF THE REFRIGERATOR
The vegetables listed below keep best in the warmest part of the refrigerator–the top shelves near the front. Place them in a preforated resealable plastic bag.
•Cucumbers
•Peppers
•Summer squashes

At this time of year, when fresh fruits and vegetables come from local farmer’s markets, roadside produce stands, and your own home gardens, safe handling and storage methods are most necessary, in order to maintain freshness and prevent spoilage. Follow these basic guidelines from Everyday Food for a healthy, flavorful summer!