■ Wash spinach just before using. Storing wet spinach can speed spoilage.
1. Fill a bowl with cold water and swish loose leaves around.
2. Let leaves sit in the water to allow dirt to settle.
3. Lift leaves from water. Drain and rinse bowl.
■ Refrigerate berries in a covered shallow container. Use raspberries within 1 to 3 days; blackberries within 3 to 5 days.
■ Rinse berries under cool running water just before using. Moisture during storage speeds spoilage.
■ Radishes do not store well with the leafy tops left on. Cut them off before storing.
■ Store radishes in the refrigerator for up to 2 weeks. Put them unwrapped in the produce drawer of your refrigerator, or in an open plastic bag or bowl to let air in.
■ Refrigerate fresh peas soon after picking or buying. Store them in an open bag or unsealed container. They should keep for about 3 days.
■ Store mushrooms in a paper bag in the refrigerator. Avoid airtight containers that can collect moisture and cause the mushrooms to spoil faster.
■ Refrigerate raw ground beef and use within 2 days for best quality.
■ Freeze raw ground beef for longer storage:
• Divide into recipe-sized amounts.
• Flatten into 1-inch thick pieces for quick freezing and thawing.
■ Refrigerate fresh green beans in an open plastic bag; use within 1 week.
■ Store canned green beans in a cool, dry place at room temperature and use within 8 to 12 months for best quality.
❁ Store whole oranges at room temperature for 2 to 3 days or refrigerate for 2 to 3 weeks. Keep dry; watch for soft spots.
❁ Rinse the peel of whole oranges under running water just before using.
❁ Refrigerate cut oranges in a closed container for up to 2 days.
■ Refrigerate cauliflower stem side down in a loose bag or in the store wrapper for 1 to 2 weeks.
■ Pre-cut cauliflower (from the store or cut at home) loses freshness faster; use in 2 to 3 days.
■ Rinse cauliflower under running water just before using. Trim away brown spots.
■ Remove and discard any green stems before storing.
■ Store parsnips in a loose plastic bag in the refrigerator for 3 to 4 weeks.
■ Scrub with a clean vegetable brush under running water just before using.
■ Store whole pumpkins in a cool, dark and dry place for up to 3 months.
■ Scrub pumpkins under running water before cutting or cooking. Once cut, wrap tightly and store in the refrigerator for up to 1 week.
❁ Potatoes keep best where it is dark, cool and well ventilated.
• Store in a cabinet or drawer so light will not cause the skin to turn green and bitter. Avoid storing under the sink or near appliances that get hot.
■ Store broccoli in the refrigerator in open or perforated plastic bags (make 20 holes in a medium bag). For best quality use within a week.
■ Wash just before using.
