Storing Your Vegetables

Nearly all of the vegetables that we grow at Sidewalk Ends are best kept in a plastic bag or other sealed container in the refrigerator.  All types of greens are depleted by the 'wind' of the fridge keeping itself cool, so the protection of a bag is key.

Fresh herbs such as sage and thyme can be used fresh or hung to dry out of direct sunlight.  Cilantro and parsley should be treated as other greens and kept in the refrigerator in a bag.  Some people choose to keep their herbs like flowers, in a glass of water on the counter.

For roots that are often sold with their greens attached (beets, carrots, radishes, turnips), it's best to remove the greens from the roots before storage; otherwise, the greens will suck moisture from the roots as they age and cause the roots to go limp.

If greens get wilty in the fridge or in your travels home, you can cut the bottoms of the stems and store them in the refrigerator in a cup of water until they perk back up.

Fresh onions and fresh garlic should go in the fridge -- cured versions of these crops can stay on the counter.  Ask us if you're not quite sure what you're getting.

Tomatoes, husk cherries, and winter squash are the only crops that we recommend storing outside of the refrigerator.  Potatoes can be stored outside of the refrigerator but need to be shaded from sunlight.  All other crops are best kept cold -- properly stored, many will stay fresh for a week or longer.

Flowers should be kept in fresh water!  Change the water daily for long lasting bouquets.