How Do I Store That?
Many people know about vegetables but don’t know what to do with them. They don’t know how to store them in order to obtain the best flavor and nutrition.
Here’s a list from a June 2009 Cooking Light magazine I found recently on what to store where.
Refrigerator: Artichokes, asparagus, beans, beets, berries, broccoli, cabbage, carrots, cauliflower, celery, cherries, corn, cucumbers, figs, grapes, green onions, leafy greens, leeks, peas, radishes, summer squashes
Countertop: apricots, bananas, citrus fruit, eggplant, mangoes, papayas, peppers, pineapple, pomegranates, pumpkins, tomatoes, watermelon, winter squashes
Countertop but place in refrigerator after seven days: apples
Refrigerate after ripening: avocadoes, kiwifruit, nectarines, peaches, pears, plums
Pantry: Garlic, onions and potatoes. (Do not store potatoes and onions in the same bowl or box.)
This is a basic list of where to store. I know I have personally broken these rules and have kept summer squash on the counter for a couple of weeks, pumpkins on the basement floor almost all winter long. Now I know that many people have their own desires to always have cold fruit, cold watermelon, etc., so every day is a learning lesson for all of us.
Preserving that Bounty
You can find nice articles on canning or processing your harvests from these great links:
http://www.pickyourown.org/canningpubs.htm
http://www.freshpreserving.com/recipes.aspx
