Grocery shopping is often easiest when you go on a weekly spree and buy ingredients for several days ahead. But one thing is always challenging— how do you keep vegetables fresh all week long?
Since not all vegetables are the same, there isn’t a universal answer. Some veggies are good in the pantry while others require being stored in the fridge. Here’s how to make sure they all stay fresh throughout the week.
Cool, Dry Place
Veggies like potatoes, onions, and garlic are best stored in a dry, cool place like a pantry. The ideal pantry temperature is between 50 and 60 degrees F. It should also be dark so the veggies don’t start sprouting. Other veggies you should store there are shallots, hard squash, and rutabagas. When stored properly, they can last a lot longer than a week.
If your fridge has a crisper drawer, make sure to dedicate it to fresh produce. Some veggies will last for just a few days even in a crisper drawer, like asparagus, while others can be stored for several days or a few weeks. The list of vegetables to store this way includes eggplant, celery, cucumber, zucchini, peas, green beans, broccoli, cauliflower, carrots, beets, radishes, brussels sprouts, mushrooms, lettuce, and other greens.
The only vegetable (and it’s technically a fruit) that you should keep on the countertop are tomatoes, but away from direct sunlight. The fridge will mess up their texture.