Melons- Leave at room temperature until they have reached desired ripeness - eat 'em! Last 1-4 days depending on ripeness to start.'
Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
Nectarines- Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe stone fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.
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Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 5 days.
Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.
Peppers- Keep in the crisper for best results and wash before use. We do not wash them so that they keep their natural protective bloom. Even some organic peppers are washed and waxed for the stores. You can also dry the hot peppers: string thread through the top of each pepper and hang to dry.
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.