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Why Buy Locally? SD Harvest DatesStoring Fresh ProduceFood Stamps and Farmers Markets

Storing Fresh Produce

Asparagus:

Store in a plastic bag in refrigerator; Shelf-life: 1 week
May can or freeze

Beans, Green:

Store in a perforated plastic bag in warmest part of refrigerator; Shelf life: 1 week
May can or freeze

Beans, Lima:

Store shelled limas in perforated plastic bags in refrigerator; Shelf life: 1 week
May can or freeze

Beets:

Wash roots, trim tops to ½”, store in perforated plastic bag; Store in refrigerator, cold moist cellar or pit; Shelf life: 2-4 months

Broccoli:

Store in perforated bag; Shelf-life: 1 week
May freeze

Brussels Sprouts:

Store in perforated bag; Shelf-life: 3 weeks
May freeze

Cabbage:

Store in plastic bag; Store in refrigerator, cold cellar or outdoor pit

Carrots:

Wash roots, trip tops to ½”, store in perforated plastic bag; Store in refrigerator, cold moist cellar or pit; Shelf-life: 2-4 months

Cauliflower:

Store in perforated plastic bags in refrigerator; Shelf-life: 2 weeks
May freeze

Chinese Cabbage:

Store in perforated plastic bag; Shelf-life: 2 months; store in refrigerator, cold cellar, or outdoor pit

Corn, Sweet:

Husk corn and store in plastic bag in refrigerator; Shelf-life: 2 days-1week
May can or freeze

Cucumber:

Store slicing cucumbers in plastic bag in the warmest part of the refrigerator; Shelf-life: 1 week
Pickling cucumbers should be cooled quickly in ice water; Store in plastic bag in refrigerator; Shelf-life: 2 days

Eggplant:

Keep in the warmest part of the refrigerator; Shelf-life: 1 week

Greens:

Store in plastic bag in refrigerator; Shelf-life: 2 weeks
May freeze

Horseradish:

Store in ground all winter, mulched with straw/leaves; Dig up as needed

Lettuce:

Store in perforated plastic bags in the refrigerator; Shelf-life: 2-4 weeks

Kale:

Store in plastic bag in refrigerator; Shelf-life: 2 weeks
May freeze

Kohlrabi:

Cut off root and leaf stems and store in plastic bags; Shelf-life: 2-4 weeks

Melons:

Store at room temperature for about 1 week or cooler for 2-3 weeks; Shelf-life: 10 days
Store ripe melon in plastic bag in refrigerator
May cut-up fruit and freeze

Okra:

Store in plastic bag in warmest part of refrigerator; Shelf-life: 1 week
May freeze

Onions, Dry:

Remove tops and put in shallow box or mesh bag and cure for 3-4 weeks; Store in cool place; Keep ventilated if humid

Onions, Green:

Cut off root and remove top, leaving 1” of green leaves; Place in plastic bag and store in the refrigerator; Shelf-life: 2 weeks

Parsley:

Store in plastic bag in refrigerator; Shelf-life: 1 week

Parsnips:

Wash roots, trim tops to ½”, store in perforated plastic bag; Store in refrigerator, cold moist cellar or pit; Shelf-life: 2-4 months

Peas:

Keep unshelled peas in perforated plastic bag in refrigerator; Shelf-life: 1 week

Peppers, Dry:

Hang to dry in sun or warm place; Store in dry, cool location

Peppers, Fresh:

Store in plastic bag in warmest part of refrigerator; Shelf-life: 2-3 weeks

Potato:

Wash potatoes and cure for approximately 1 week in a shaded, ventilated location; Avoid exposing tubers to light; Provide good ventilation; Shelf-life: 2-4 months

Pumpkins:

Store on shelves, in a single layer so air can circulate around them

Radish:

Wash roots, trim off taproot and tops, store in plastic bag; Store winter radishes like carrots; Shelf-life 1 month

Rhubarb:

Remove leaves, do not use; Store in perforated plastic bag in refrigerator; Shelf-life: 3 weeks

Spinach:

Store in plastic bag in refrigerator; Shelf-life: 2 weeks
May freeze

Squash, Summer:

Store in perforated plastic bag in refrigerator; Shelf-life: 1 week

Squash,  Winter:

Store on shelves, in a single layer so air can circulate around them

Sweet Potato:

Cure for 1 week at 80-85 degrees F; Move to 55 degrees F storage and keep in ventilated boxes covered with periodically moistened burlap sacks

Swiss Chard:

Store in plastic bag; Shelf-life 2 weeks

Tomato:

Ripe tomatoes store at 55-60 degrees F
To ripen, raise temperature to 65-70 degrees F
Do not store in refrigerator

Turnip:

Wash roots, trim tops to ½ “, store in perforated plastic bag; Store in refrigerator, cold moist cellar or pit; Shelf-life: 2-4 months



Storing Conditions for Produce

 

 

Cold

 

Warm

 

Moist

 

Dry

 

Product

32-41 F

45-50 F

32-55 F

55-60 F

90-95% RH

80-90% RH

80-85% RH

60-70% RH

50-60% RH

Asparagus:

X

 

 

 

X

 

 

 

 

Beans, Green:

 

X

 

 

 

X

 

 

 

Beans, Lima:

X

 

 

 

X

 

 

 

 

Beets:

X

 

 

 

X

 

 

 

 

Broccoli:

X

 

 

 

X

 

 

 

 

Brussels Sprouts:

X

 

 

 

X

 

 

 

 

Cabbage:

X

 

 

 

X

 

 

 

 

Carrots:

X

 

 

 

X

 

 

 

 

Cauliflower:

X

 

 

 

X

 

 

 

 

Chinese Cabbage:

X

 

 

 

X

 

 

 

 

Corn, Sweet:

X

 

 

 

X

 

 

 

 

Cucumber:

 

X

 

 

 

X

 

 

 

Eggplant:

 

X

 

 

 

X

 

 

 

Garlic:

 

 

 

X

 

 

 

 

X

Greens:

X

 

 

 

X

 

 

 

 

Horseradish:

X

 

 

 

X

 

 

 

 

Lettuce:

X

 

 

 

X

 

 

 

 

Kale:

X

 

 

 

X

 

 

 

 

Kohlrabi:

X

 

 

 

X

 
 
 
 

Melons:

 

X

 

 

 

X

 

 

 

Okra:

 

X

 

 

 

X

 

 

 

Onions, Dry:

 

 

X

 

 

 

 

 

X

Onions, Green:

X

 

 

 

X

 

 

 

 

Parsley:

X

 

 

 

X

 

 

 

 

Parsnips:

X

 

 

 

X

 

 

 

 

Peas:

X

 

 

 

X

 

 

 

 

Peppers, Dry:

 

 

X

 

 

 

 

 

X

Peppers, Fresh:

 

X

 

 

 

X

 

 

 

Potato:

X

 

 

 

X

 

 

 

 

Pumpkins:

 

 

 

X

 

 

 

X

 

Radish:

X

 

 

 

X

 

 

 

 

Rhubarb:

X

 

 

 

X

 

 

 

 

Salsify:

X

 

 

 

X

 

 

 

 

Spinach:

 

 

 

 

 

 

 

 

 

Squash, Summer:

 

X

 

 

 

X

 

 

 

Squash,  Winter:

 

 

 

X

 

 

 

X

 

Sweet Potato:

 

 

 

X

 

 

X

 

 

Swiss Chard:

X

 

 

 

X

 

 

 

 

Tomato:

 

 

 

X

 

 

X

 

 

Turnip:

X

 

 

 

X

 

 

 

 

 

 

 
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