Oranges- Keep in a dish on your counter or table. Lasts one week.
Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.
Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
Sugar Snap Peas- You can refrigerate them for up to 5 days. Wrap in a paper towel and then seal inside a plastic bag.
Fava Beans- Store favas in the refrigerator in a tightly sealed container. They'll last about a week.
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.
Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
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!
Mizuna- Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.