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.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
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.
OR
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.
Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 5 days.
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.
Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to 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.
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.
Beets- Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.