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Useful Tips For Using Fresh Produce
Storing Fruits & Vegetables
To avoid oxidation, which is responsible for the spoilage of fruits and vegetables after harvest, we recommend these simple tips for storing produce, slowing down oxidation and lengthening the life of your fresh produce.
- Keep It Cold. The warmer the temperature, the faster the rate of respiration.
- Keep It Dirty. Wash your produce before you use it, not before you store it. Water causes damage.
- Keep It Whole. Broken stems, pierced skin and exposed surfaces allow microorganisms access.
- Keep It Breathing. Avoid sealing fruits and vegetables in airtight containers or bags.
- Eat It Quickly. Don’t keep it long. Fruits and vegetables lose flavor at low temperatures. Eat raw veggies plain or with a dip, like hummus.
Storing Meat, Poultry & Seafood
- Keep meat, poultry and seafood on the lowest shelf of the fridge where it’s coldest, and use it within a few days of purchase.
- If you don’t plan to cook it within two to three days, freeze it to preserve its freshness.
Storing Dairy & Eggs
- Eggs will stay fresh three to five weeks after the sell-by-date. To check freshness, place eggs in a bowl of water; if they float, they are past their prime and should be composted.
- Store milk in the cold area of your fridge. Milk will stay fresh about one week after the sell-by date (unopened) or seven to 10 days opened.
- Cheese should be removed from the plastic wrapping (which shortens shelf life by reducing breathability) and transferred to waxed paper, foil or cheese paper, which can help circulate air and help prevent cheese from drying out.
- Try our chef-inspired recipes. We include fun, easy-to-follow recipes made specifically for the ingredients inside YOUR fresh farm box. Recipes and produce changes weekly.