Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.
*Green Garlic- Will keep 5-7 days in the refrigerator. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or stick the green garlic in a tall glass with some water in the bottom.
*New Potatoes- Store potatoes in a cool, well ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.
*Peas- You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag.
*Turnips (or Radishes)- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
*Apricot- Set the bag out at room temperature, away from direct sunlight or heat. For the best tasting apricots, eat or use them within 2-3 days. (or Cherries or Strawberries)
Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Cabbage Leaves- Wrap in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Should last at least a few days.