Our kitchen is a veritable cornucopia these days. My weekly forays to the farmer's market are supplemented by herbs and peppers from our patio garden and treats from a green-thumbed co-worker. It can be overwhelming. And, unfortunately, I have sometimes let some of the bounty spoil by not storing it correctly. Sure a bowl of yellow summer squash looks great on the counter, but I've learned the hard way that that is NOT where they should be kept.
So I was thrilled to find this great list in a recent issue of Cooking Light magazine that tells me exactly what to put where (so to speak...).
Refrigerator
These items go in perforated plastic bags, in the produce drawers:
Artichokes, asparagus, beans, beets, berries, broccoli, cabbage, carrots, cauliflower, celery, cherries, corn, cucumbers, figs, grapes, green onions, leafy greens, leeks, peas, radishes and summer squashes.
Countertop
Here's our opportunity to create a still-life worthy of Matisse. Just make sure you keep the produce out of the sun and allow for some air circulation.
Apples, apricots, avocados, bananas, citrus fruits, eggplant, kiwi, mangoes, nectarines, papayas, peaches, pears, peppers, pineapple, plums, pomegranates, pumpkins, tomatoes, watermelon and winter squashes. Note: You can extend the life of your avocados, kiwi, peaches, pears and plums by moving them to the fridge once they are ripe.)
Pantry
These guys need to stored away from light in a well-ventilated spot in your pantry or cupboard.
Garlic, onions, potatoes.
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