By Homesteading

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I love produce fresh from the garden, farmers market, or farm stands, but what do you do when you aren’t going to eat it the same day? Nobody wants wilted lettuce or soggy beans. Luckily, keeping produce fresh it very easy. If you are shopping for fresh veggies at our farm stand, try these tips to keep your produce fresh for days to come.

A lot of produce can be put directly in the crisper or on the counter, but what about the dramatic vegetables that wilt as soon they are picked? I have found this trick to work great:

We package our lettuce in plastic bags with a dry paper towel. The key to this process is an ice bath, which works well with beans, peas, radishes, and other greens. After picking vegetables fresh, place in an ice bath for several minutes, pat dry, and package in a plastic bag or reusable container. (Use a salad spinner for quick drying. Here is a link to my favorite spinner.) Once in a closed container, a square of paper towel absorbs any moisture and keeps veggies crisp. Lettuce can easily last over a week this way. This is also excellent for beans or peas that would otherwise lose their crunch. For radishes you will want to remove the greens and slice before storage, but the ice water and paper towel trick works great. Even if your produce has gone soft or wilted you can give this method a try to crisp it back up.

Most other vegetables are pretty simple. Follow these tips for fresh farm stand treats:

  • Carrots love moisture. They do best with the tops removed and stored in a humid part of the fridge in a closed container. If carrots dry out or go soft, simply place them in a container of water to firm them back up.
  • Tomatoes should be left on the counter until their peak ripeness. After they reach their peak it is best to use them fresh. If you do not have time, however, you can put them in the fridge for a limited time to extend their storage life.
  • Peppers, zucchini, peppers, and cucumbers can go straight into a crisper drawer as long as they are dry.
  • Pumpkins and winter squash can be stored in a cool dry place, preferably on a piece of cardboard or wood. Onions and garlic can also be stored in a cool dry place after they are cured. Hang them upside down to cure in a dark, dry place for 3-4weeks, trim them up, and store!

Looking to have a farm stand of your own or curious about the products I use? Check out these affiliate links (no extra cost to you, but I may receive a small commission):

Scott Family Homestead