■ Leave grapes on the stem but remove any grapes that are shriveled, brown, or moldy.
■ Grapes can be kept on the counter top for a day or two, but last longer when refrigerated. Place them in an open container or perforated plastic bag. For best quality, use within 7 to 10 days.
■ Unripe kiwi can be held in a plastic bag in the refrigerator for up to 6 weeks.
■ To ripen, put firm kiwifruit in a paper bag on the counter away from heat and light. To speed ripening, place an apple or banana in the bag with the kiwi.
■ Remove turnip greens from the root and store separately in an open or perforated plastic bag in the refrigerator. Use within a few days.
■ Refrigerate turnip roots unwashed in a loosely closed plastic bag. Use within 1 week for best flavor.
■ Leeks are best used soon after harvest. Refrigerate in a plastic bag for up to two weeks.
■ Wash just before use. Leeks need to be washed well because soil is pulled up around the stem as they grow. There is almost always grit caught between the layers.
■ Refrigerate raw ground beef and use within a few days after the ‘sell by’ date for best quality.
■ Refrigerate cooked meat for up to a week. Freeze for longer storage; use within 2 to 3 months in any recipe using cooked ground beef.
■ Refrigerate fresh asparagus for up to 5 days.
Stand stalks in 1 inch of water like a flower bouquet and cover with a plastic bag. OR
Wrap cut ends in a damp paper towel and cover the towel with plastic.
■ For best flavor and texture, plan to eat or freeze strawberries very soon after picking.
■ To store for 1 to 3 days, refrigerate without washing or removing the green cap. Keeping the berries dry helps delay spoilage.
■ 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.
■ Whole melons can be kept at room temperature for 7 to 10 days. They ripen only slightly after picking and begin to lose flavor and texture with longer storage. Refrigerate just before eating if desired.
■ Wash under cool running water before cutting.
■ Store cheese in the refrigerator. Soft cheeses may only keep for a week. The harder the cheese, the longer it can be stored.
■ 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.
■ Store fresh cranberries in their original packaging or a tightly sealed plastic bag for up to 2 months in a refrigerator crisper. Remove any soft or decayed berries to help them store longer.
■ Rinse fresh cranberries just before using.
■ Refrigerate kale in an open or perforated plastic bag for 3-5 days. Flavor becomes stronger and more bitter as kale is stored.
■ Wash kale just before using. Storing it wet can speed spoilage. • Fill a large bowl with cool water and swish loose leaves around.
■ Keep peaches at room temperature until ripe for best flavor and texture. Ripen peaches in a loosely closed paper bag. Add an apple or banana to speed ripening. Check daily until soft, then eat or refrigerate.
■ Heat, air and light can make whole grains taste and smell rancid. Store whole grains in:
■ Wrap greens in a damp paper towel and refrigerate in an open plastic bag or container. Use most greens within 5 to 7 days for best quality.
■ Wash greens just before using to reduce spoilage.
1. Swish leaves in a large bowl of cool water.
■ Store in a cool, dark area in an open container or bag that allows air flow. Use within 2 weeks for best quality. Refrigeration of raw sweet potatoes can cause a hard center and an unpleasant taste.
■ Scrub under cool running water just before using.
■ To maximize shelf life, store dry split peas in an airtight container in a cool, dark, dry place. Stored well, they keep their quality for 2 years or longer.
■ Cooked split peas can be refrigerated for up to a week.
