*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
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.
*New Potatoes- Because they have such thin skins they don't keep as well as more mature potatoes. Keep them in a paper bag or loosely wrapped plastic in the fridge and use within a few days of buying.
Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
*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.
*Broccoli or Romanesco- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Radicchio- Refrigerate in a sealed plastic bag. Keeps for a week.
*Apricots- Set the bag out at room temperature, away from direct sunlight or heat. For the best tasting apricots, eat or use them within 2-3 days.
Turnips or Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
*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.
Strawberries or Cherries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.
* = Items in Box for 2