Location, Location, Location: Not all produce should be stored in the same place. Knowing the proper location helps keep the produce fresh for longer and saves you money! Below is a list of March-May seasonal Texas produce, and where to store them:
· Store in a cool, dark place (like a pantry). DO NOT refrigerate: Onions, oranges, potatoes, squash, and sweet potatoes.
· Rinse, wrap in a paper towel, and refrigerate in a container or plastic bag: Kale, lettuce, and spinach
· Store and ripen on the counter, and then eat or refrigerate: Cantaloupe, grapefruit, honeydew, peaches, tomatoes, and watermelon.
· Refrigerate: Beets, black and blueberries, broccoli, cabbage, carrots, cauliflower, celery, cucumbers, green onions, jalapeños, mushrooms, and zucchini.
Counteract contamination: Place produce and other “ready to eat foods” on the shelf above any meat. This will keep the produce safe from cross-contamination.
Sorting out “best by” and “sell by”: The phrases ‘best by’, ‘sell by’, and ‘use by’ can be very confusing. They only indicate the peak quality of flavor of the food and are NOT expiration dates. Oftentimes, foods last for days longer than what is date says on the package. Instead of going off the date on the package, check the food yourself. You’ll probably see that you’re saving money by not throwing away good food!