Storage Tips for Summer’s Bounty

The heatwave of the past few weeks will mean more and more tomatoes, zucchini, peppers and summer squash at the market. These heat-loving plants will steadily produce for us for the next few months. But what to do with the abundance once you get home from the market and unpack all of those colorful veggies? One of my favorite cookbooks this time of year is, “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.” This handy and well-organized cookbook lists fruits and veggies in alphabetical order for easy referencing and not only does it include delicious recipes, but also cooking and storage tips.

Below are some storage tips from the Asparagus to Zucchini Cookbook –  to help your market veggies remain at the peak of their flavor and freshness until you are ready to eat them.

  • Chard – wrap chard in a damp towel or place in a plastic bag in the hydrator drawer of the refrigerator. Chard is best used fresh, but will keep for 2-4 days if kept moist and refrigerated.
  • Corn – refrigerate sweet corn immediately with husks on, and use as soon as possible to retain sweetness and flavor.
  • Cucumbers – store in the hydrator drawer of the refrigerator for up to 1 week.
  • Eggplant – it’s best when it’s fresh.  Store unrefrigerated at a cool room temperature, or in a hydrator drawer for up to 1 week.
  • Pepper – refrigerate peppers unwashed in a hydrator drawer for 1-2 weeks.
  • Summer Squash – it will dehydrate quickly.  Store in plastic bag or hydrator drawer for up to 1 week.
  • Tomatillo – Store at room temperature, with husks on, for up to 2 weeks.
  • Tomato – Hold tomatoes at room temperature for up to 1 week, longer if still ripening.  Do not refrigerate.
  • Zucchini – refrigerate for up to 3-4 days in hydrator drawer

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