3. Raspberries: Raspberries go bad quickly. Only buy them if you plan to eat them within a day or two. Store them in their original clamshell container. It has slots and is designed for
proper air flow. Keep the berries towards the front of your refrigerator in the center. Never store them towards the back. Don't wash them until ready to eat.
4. Asparagus: Try to cook it the day you buy it, but if you have to store it for a few days, trim the bottoms of the stems, stand the spears up in a mason jar filled with an inch of water, cover the top with a plastic bag, and refrigerate.
5. Tomatoes: Tomatoes are best stored in a cool, dry place at around 55 degrees. Most of us don't have such a place available in our homes. We either have the refrigerator (37 degrees) or the
countertop (72 degrees give or take.)
I don't like storing tomatoes in the refrigerator because it diminishes their flavor. But I will place them in the fridge as a last resort.
I generally keep tomatoes in a single layer, in a shallow bowl lined with paper towels, unwashed until ready to use, stored on my counter, and away from heat sources. But if I notice them beginning to get a bit overripe and I'm not going to use them that day, I put them in the fridge.
6. Bananas: Leave them in their original bunch, attached. Hang from a banana tree. If
you start seeing any brown spots, use to make banana bread or freeze them immediately.
When it comes to fresh produce, I try not to buy all of it for the whole week. I will actually stop at the farmers market or the grocery store at the beginning of the week and then again mid-week to replenish my inventory based on what I'm making that week.
In addition, at my house, we do some planting of our own this time of the year. Getting those fresh veggies out of the garden is always double-delightful. We look forward to our harvest.
Have a happy, healthy, organized day!
