Contributed by Angela Cleveland

Every year, people get sick from improperly handled food. There is a lot of media attention surrounding improperly cooked or stored meat, but produce can contain deadly bacteria as well.

Luckily, as Urban Harvest customers, we are all guaranteed fresh, healthy produce – so we are already one step ahead of the rest. However, we must still take good care of our produce once we receive it. Here are some helpful tips on keeping produce healthy, fresh, and germ free:

1. Refrigerate produce immediately

2. Put most of the produce in the crisper, which has a higher humidity.

3. Wash all produce before you use it, even if you don’t eat the skin or rind (ie. oranges, bananas, etc…)

-wash firm fruits and vegetables in water at 27-37°C

-wash soft fruit and berries with a spray bottle or immerse them in warm water

-wash salad ingredients (lettuce, carrots, radishes etc…) in cold water

Another important aspect of proper produce handling is identifying the freezer and refrigeration “expiration” date. Stored properly, most vegetables can remain in the freezer for up to one year. Be sure to select containers only slightly larger than the food to be frozen to discourage large ice crystals from forming. To eliminate freezer burn and loss of nutrients, pack food tightly and eliminate as much air as possible. Always cool the food before freezing and pack into small portions to avoid mushy leftovers!

Here are some refrigeration tips that will help you to increase your produce’s “expiration” date (adapted from www.organicsathome.com):

Apples: Store loosely in refrigerator to allow apples to breathe and stay fresh. Use within one month.

Apricots, Peaches, Pears, Nectarines, Mangoes, Kiwis, Plums, and Melons: Store at room temperature until ripened. Melons should be used as soon as possible after ripening.

Bananas & Avocados: Store and eat at room temperature, only refrigerate after ripening. For quick ripening of green bananas, place them in a paper bag with an apple or tomato.

Berries and Cherries: Keep covered in fridge. Do not wash until you are ready to eat them – too much moisture will accelerate spoilage.

Citrus: Best kept at room temperature of 20°C and used within two weeks. Never store in plastic bags.

Asparagus: Should be used within 2-3 days, wrap in a damp towel and store in plastic bag in fridge.

Broccoli, Brussel Sprouts, Scallions, and Summer Squash: Will last 4-7 days in the crisper.

Cabbage: Store in fridge for up to two weeks.

Carrots, Radishes, Parsnips, Turnips, Beets: Store in plastic bags; they’ll last 2-3 weeks in the fridge. Take tops off carrots before storing, but leave greens on radishes, turnips, and beets, with both roots and tops in the bag.

Cauliflower, Artichokes, and Leeks: Wrap in plastic, refrigerate and use within one week.

Corn: Keep in its husk in the fridge. Eat as quickly as possible for best flavour.

Green beans and Peas: Store in fridge in plastic bag or container for no longer than one week.

Peppers and Cucumbers: Store in crisper one to two weeks.

Potatoes: Store in a cool, dark area at about 10-15°C. Use within one to two months.

Spinach, Kale, Chard, Lettuce, Salad Greens, and Cooking Greens: Store in crisper for no longer than five days in a plastic bag.

Sweet Potatoes, Squash, Rutabagas, Eggplants, and Mature Onions: Best kept moderately cool, about 10-15°C.

Tomatoes: Keep uncovered at room temperature. Refrigerate only when ripe.

Despite all the refrigeration tips that are out there, everyone’s refrigerator is different. To optimize your produce’s “shelf-life,” keep the crisper temperature at 0°C (32°F). Line the crispers with paper towel to absorb extra moisture. And, most importantly, remove any produce that looks moldy to slimy to prevent the spread of bacteria. By following these tips and being aware of our own refrigerator’s abilities, we can enjoy fresh, healthy produce.

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