We are knee deep in corn, zucchini and cucumbers right now. We're trying to power through all the zucchini as much as we can but it's difficult to keep up and I so hate to waste food. We've been giving away as much as we can and storing all this produce is becoming a bit of an issue. We store our zucchini in a cool dry place......basically all over our kitchen counters. The cucumbers seem to last a bit longer in the fridge and we'll probably end up freezing a good portion of the corn.
Terra's Kitchen was kind enough to send me this helpful information on the best way to store some of our favorite fruits and veggies to share with you!
Hope your end-of-summer is going well. I don't know about you, but I'm very much ready for autumn to begin!
To store in the fridge:
- Bell Peppers: Refrigerate loose in the fridge.
- Berries: Either eat them the day you get them, or you must refrigerate, as they are highly perishable.
- Eggplant: Store loose in the produce drawer of the refrigerator and branch out and try all of the amazing sizes and colors. If you are not a lover of this nightshade, we are sorry for what you are missing!!
- Sweet Corn: Refrigerate in their husk until ready to use and keep in mind that should be sooner than later as the sugars begin to turn to starch as soon as they are picked.
To store on the counter:
- Apricots: No matter how strong is the urge to refrigerate these beauties, store unripe on the counter or windowsill at room temperature.
- Garlic: Do not refrigerate and keep them on the counter or in a basket alongside your onions.
- Mushrooms: They are full of water and need to breathe, so store in the original packaging, or if in a cluster, in a brown paper bag. If only using a portion of them rewrap the top in plastic wrap or keep in bag.
- Onions: Keep them dry in a basket on the counter.
- Cherry Tomatoes: Tomatoes should never be refrigerated as it spoils their unique individual flavor. Keep on the counter until ripe and then use in rapid abandonment once they are.