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.
Pea Shoots- Pea shoots are the leaves and tendrils of pea plants. Place them inside a brown paper bag, or wrap them with paper towel, and place in the crisper drawer of your refrigerator. They should last 2 to 3 days.
Mustard Greens- 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.
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.
OR
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
Pomelos- Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
OR
Grapefruit- Grapefruits can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
Oranges- Keep in a dish on your counter or table. Lasts one week.
Butternut Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.