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How To Store Your Expensive Fruits And Veggies So You Eat More And Waste Less
3. Plastic Bags
The following foods can be safely stored in a plastic bag in the refrigerator:
- Lettuce (all kinds)
- Swiss chard
- Green onions
If at all possible, store berries in the refrigerator in a single layer, such as on a cookie sheet. This prevents the juice from spoiling other berries, and keeps mold from spreading from one berry to another. Remember to not rinse berries until you are ready to eat them. This helps to keep them from growing mold. If you don’t plan on eating them right away, rinse them, then freeze individually on a cookie sheet in the freezer. Put them in a container and store in the freezer until you are ready to use them.
5. On The Counter
The following items can be kept at room temperature, but out of direct sunlight unless you want them to ripen faster. If you can, move them around once every other day so that they are not resting in the same place day after day.
6. Cool and Dark Location
The following should always be kept in a cool, dark, dry place, such as a lower kitchen cabinet:
- Winter squash
- Acorn squash
- Sweet potatoes
- Butternut squash
- Spaghetti squash
However, please note that you should never store onions right next to potatoes as the ethylene gas will rot them much faster. Keep at least 12 inches of space between these two or store them in separate cabinets or containers.
You might also want to eat more perishable foods first. For example, even under the best conditions, raspberries will never last as long as an orange. Eat things like berries, avocados, bananas, cherries, and leafy green vegetables first. Other items, such as cabbage, apples, celery, potatoes, and squash will keep much longer.