Summer is prime time for produce. While you may know how to cook and eat these seasonal goodies, are you storing them correctly? Here are some farmers-market finds that should stay out of the fridge.
The chill of the icebox makes tomatoes dull and mealy. Store on the counter (underripe ones can go on the windowsill). If they begin to get too ripe, it’s time to make tomato jam or roasted tomato sauce.
Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temperatures may even help keep the antioxidants better intact. Once cut, store in the refrigerator for three to four days.
Cold temps will break down the starches in potatoes, making them unpleasantly sweet and gritty. Cool and dry darkness is a spud’s best bud.
Uncut onions are happy out of the cold. The humidity of the refrigerator makes them moldy and mushy. Avoid direct sunlight, and, once cut open, place in a resealable bag in the vegetable drawer.
Preserve the powerful flavor of garlic by storing in a cool, dry and ventilated container. Once the head has been broken open, use the cloves within 10 days.
Freshly picked apples will do well (and look pretty) on your counter. If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.
Fresh berries from your local farm taste amazing at room temperature, so it’s the sooner the better for munching. For long-term storage, keep them in the fridge. To avoid soggy or moldy berries, rinse just before eating.
Allow peaches, apricots, nectarines and plums to ripen at room temperature. If you can’t gobble ’em up right away, place in the fruit bin of the refrigerator for a few extra days.