I have been reading a really great book How to Pick a Peach by Russ Parsons. It is all about food...specifically fruits and veggies-how to choose, store and cook them to obtain optimal taste. One of my favorite things about this book is the layout. It is very user friendly. The book is split into 4 seasonal sections, encouraging his readers to eat seasonally! Each chapter is dedicated to a specific fruit or vegetable- detailing it's history, farming procedures (very eye opening!), storage from farm to market, suggestions on storing at home and Parson's favorite recipes. It is a comprehensive look at our food and full of fantastic information- I suggest it be a sort of fruit and veggie "Bible" in your kitchen too!
Since we are all busy people and I do realize that I am some what unique in my choice of leisurely reading, I will save you all a bit of work by sharing some of Parson's refrigeration quick tips for retaining the freshness and ultimately flavor of your food.
Never Refrigerate (did you see it says NEVER!!)
Bananas and Plantains
Potatoes
Storage Onions and Garlic
Tomatoes ( again it says NEVER!)
Refrigerate only briefly (no more than 3 days)
Cucumbers
Eggplants
Melons( only after fully ripe)
Peppers
Refrigerate only after fully ripened
Avocados
Peaches, Plums and Nectarines
Pears
I find this list to be helpful, but what about lettuce, mushrooms, squash, berries, apples, and pears? And depending on which list the food makes- how do I store it once I get it there? So I proceeded to make my way through Parson's book, chapter by chapter, food by food, pulling out bits and pieces I think might help you answer those questions. I'm not going to give away all his secrets because then why would you need to buy the book? Here we go...
~all taken from How to Pick a Peach by Russ Parson's
SPRING
Artichokes -Keep artichokes in the refrigerator, tightly sealed. Don't clean them until shortly before your are ready to cook them.
Asparagus - Store in the refrigerator in as humid an environment as possible. One way to accomplish this is to keep the spears upright in a container of water, like cut flowers. Drape a plastic bag over the top to create a moisture trap.
Onions- Storage onions, shallots and garlic should be stored in a cool, dry place away from light. Sweet Onions should be refrigerated, as should green onions and leeks.
Greens- Keep lettuce tightly wrapped in the refrigerator. Don't wash it until you are ready to use it. Moisture will break down the leaves faster than anything except heat...stick a paper towel in the bag with the lettuce to absorb any excess moisture. Refrigerate in the crisper.
Strawberries- Transfer the berries to a plastic bag lined with a paper towel and refrigerate them.
SUMMER
Corn- Refrigerate corn, still in husks, away from strong flavored foods. Keep it in its husks to help preserve the moisture in the kernels.
Cucumbers- Seal cucumbers tightly in plastic bag and keep them in the refrigerator. Use them quickly.
Eggplants- Keep your eggplants as dry as possible...store them in the crisper drawer of the refrigerator, in a plastic bag with a crumpled-up sheet of paper towel to absorb excess moisture up to a week.
Green Beans- Store them tightly wrapped in the crisper drawer of the refrigerator.
Tomatoes- Do not,ever, put a tomato in the refrigerator. Store tomatoes in a cool, dry place away from direct light.
Grapes- Refrigerate in a tightly sealed plastic bag. Don't wash until just before you use them.
Melons- Store all melons at room temperature. Cantaloupes and honeydews continue to ripen after being picked. This ripening makes them more fragrant and complex, but it doesn't make them any sweeter. If you prefer them chilled put them in the fridge overnight.
Peaches, Nectarines and Plums- If you buy fruit that is too firm, leave it at room temperature. Only when it begins to ripen should you move it to the refrigerator.
FALL
Broccoli and Cauliflower- keep it tightly wrapped in the crisper drawer.
Mushrooms- Store mushrooms in a paper bag in the refrigerator.
Peppers- Store peppers tightly wrapped in the refrigerator, but not in the coolest part.
Winter Squash- Store in a cool dark place. Do not refrigerate.
Apples- Should be kept as close to 32 degrees and with as much humidity as possible. Store them in an open or perforated bag. Put the bag in the crisper drawer of the refrigerator.
WINTER
Cabbage and Brussels Sprouts- Store in plastic bags in the crisper drawer.
Cooking Greens- refrigerated immediately in a humid environment, such as the crisper drawer. Keep them in plastic bags, but if you are going to store them for a very long time, slip in a paper towel to absorb moisture.
Potatoes- cool, dark place...avoid direct sunlight. Don't keep potatoes in the refrigerator.
Root Vegetables- Store carrots and parsnips in a plastic bag in the refrigerator. Remove tops. Sweet Potatoes at cool room temperature, but refrigerating does them no harm.
Lemons and Limes- Store at room temperature. Chilling will cause them to spoil more rapidly.
Mandarins, Tangerines, and Grapefruits - Because of their thin skins, mandarins should be refrigerated as soon as you get them home. Do not wash them. Grapefruits will last a little longer at room temperature.
Oranges- Store at room temperature for up to a couple weeks. If you buy them in a bag, take them out so the trapped moisture doesn't lead to mold. Refrigerating oranges does not hurt the flavor.
So there you have it...I have to say again the book is filled with tasty, simple recipes and lots of food know how.- so go buy it and keep it handy. Oh and I'm not sure I mentioned it but do not, EVER, put that tomato in the fridge!
Enough said...Live well!