Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
Oranges- Keep in a dish on your counter or table. Lasts one week.
Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.
Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.
Green Garlic- Will keep 5-7 days in the refrigerator. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or stick the green garlic in a tall glass with some water in the bottom.
Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
OR
Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.
Flowering Dino Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
Chard- 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. Keeps 2-3 days.