Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.
*Gypsy Peppers- Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Keeps 1-2 weeks.
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Nectarines or Peaches- Store at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place in a paper bag and store at room temperature, out of direct sunlight. Storing ripe stone fruit in the crisper drawer will prolong its eating life — it should keep for up to a week when refrigerated.
Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
*Summer Squash- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days
*Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.
*Cauliflower or Romanesco- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home.
Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
*Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.
Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
*Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 5 days.
* = Items in Box for 2