How to store fresh produce so it lasts longer in late summer heat

Late summer brings an abundance of incredible local produce, but the warm weather can quickly turn your fresh bounty into a magnet for fruit flies and spoilage. When you fill your basket at a local health foods store, the last thing you want is for your nutritious investments to go to waste. Properly storing your organic fruits and vegetables is the secret to extending their shelf life, preserving their natural flavours, and saving money during the peak of the harvest season.

Keep your leafy greens bone dry

Moisture is the ultimate enemy of leafy greens in the summer. When you bring home spinach, kale or salad greens from a grocery store in Vancouver, wash them immediately but make sure they are completely dry before putting them away. Line an airtight storage container with a clean paper towel to absorb any residual moisture, then place the greens inside. This simple trick keeps your greens crisp and fresh for up to two weeks, preventing the soggy decay that often happens in humid vegetable crispers.

Separate the ethylene producers

Many fruits release a natural gas called ethylene as they ripen, which can cause nearby vegetables to spoil prematurely. Keep ethylene-producing giants like bananas, apples, avocados and tomatoes away from sensitive greens, carrots and cucumbers. For example, storing your organic tomatoes on the counter away from your leafy greens ensures both items stay fresh much longer.

Sourcing your pantry staples from a reliable grocery store in Vancouver and keeping them out of direct sunlight will prevent them from sprouting or moulding in the summer heat.

Know what belongs in the fridge

Not all produce thrives in the cold. Stone fruits like peaches, plums and nectarines should remain on the counter until they are soft and fragrant. Once ripe, you can move them to the fridge to halt the ripening process. On the other hand, root vegetables like potatoes, garlic and onions prefer a cool, dark and dry pantry. 

Plan your meals with intention

The easiest way to reduce kitchen waste is to eat the most delicate items first. Enjoy your berries, fresh herbs and leafy greens earlier in the week, saving hardier items like squash, carrots and cabbage for later. 

By shopping with care at a trusted health foods store and treating your organic produce with respect, you can savour the very best flavours of late summer all week long.