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Whether you’re a full-fledged vegetarian, experimenting with Meatless Mondays, or just someone that knows the value of a well-prepared potato, vegetables are a kitchen staple that seems to have grown in popularity over recent years.

Of course, anyone with a bag of tomatoes languishing on the counter at home knows all too well how hard it can be to store certain vegetables.

Some stuff can’t be kept next to other stuff, some of them can’t be exposed to sunlight…if all you’re trying to do is keep some dinner ingredients around, it can be a bit of a pain after too long.

If this sounds like your kitchen these days, we’ve got a few of our favorite vegetables listed below, as well as easy ways to store them:

 

Avocados: A staple of guacamole and toast toppings, avocados can actually just be stored safely on countertops! Keep them in the fridge if you need them to last longer, and be prepared to use them immediately – any sliced/peeled avocado has a shelf life of about 30 seconds before it starts to brown. (We’re only sort of kidding.)

 

Carrots: Carrots should go right in the fridge. They need the low humidity and the cool temperatures of a crisper drawer to really maintain their flavor and consistency, which may mean you have to take all of the craft beer out (which, let’s be honest, is what many of us use that drawer for these days) and keep it on a can rack somewhere else.

 

Potatoes: Potatoes are a little more delicate than you might expect – they need to be kept at a low and constant temperature, and exposed to as little light as possible (otherwise they start turning a weird green color). Use wire baskets covered with newspaper or cardboard to prevent the light from getting in while maintaining freshness.

 

Onions: Similarly, onions need low light and consistent temperatures to keep their crispness and flavor, although they can last much longer (up to a month in some cases) so long as you haven’t chopped them up yet. Use a veggie bin with an open design to promote airflow. (If you have chopped them up, well…let’s hope you have an idea of how to use them in the next few days!)

 

Tomatoes: Tomatoes need a good amount of TLC, lest they ruin your next BLT. The temperature you need to store your tomatoes in depends on how far along they are in the ripening process – cooler rooms (or fridges) will slow down the ripening process, while warmer areas will cause it to speed up. Plastic storage bins work for many tomatoes, but don’t let them stack up on top of each other to prevent bruising.

 

Peppers: Straight into the fridge with them! Avoid washing them beforehand, as moisture can accumulate on the pepper itself, causing it to shrivel and rot. Refrigerated red and yellow peppers can last three to five days, and you can get a full week out of green peppers in some circumstances.

 

There – hopefully with these tips your favorite vegetables now have a new home somewhere in your kitchen, where they can stay fresh and tasty!

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