Storage Basics
One of the most common questions we hear from CSA members is: “How do I keep everything fresh until I use it?”
The answer is simpler than you might think. Most vegetables fall into one of four categories, and once you know the rules for each, you’ll waste a lot less and enjoy everything more.
The Golden Rule
Section titled “The Golden Rule”Get your box into the fridge as soon as you get home. Farm-fresh vegetables are alive and still respiring — every hour at room temperature costs you days of freshness. The sooner things are cold, the longer they last.
The exceptions (things that should NOT go in the fridge) are listed below.
Leafy Greens
Section titled “Leafy Greens”Kale, spinach, Swiss chard, collards, lettuce, bok choi, beet greens, turnip greens
Greens lose moisture fast. Cold and slightly damp is the goal.
How to store:
- Do not wash before storing — moisture leads to rot. Wash right before use.
- Wrap loosely in a dry or slightly damp paper towel.
- Store in a loosely closed plastic bag or reusable produce bag in the crisper drawer.
- Keep away from apples, pears, and bananas — those fruits give off ethylene gas that speeds wilting.
How long: Most greens last 4–7 days. Kale and chard are sturdier and can last up to 10 days. Lettuce is more delicate — use within 3–5 days.
Reviving wilted greens: Soak in a bowl of cold water for 10–15 minutes. They often perk right back up.
Root Vegetables
Section titled “Root Vegetables”Carrots, beets, turnips, parsnips, radishes, kohlrabi
Roots are the long-distance runners of the vegetable world. They store well — but only if you handle them right.
How to store:
- Remove any attached tops before storing. Greens draw moisture out of the root and cause it to go limp faster.
- Store the tops separately (they’re edible — treat them like greens).
- Keep roots in the crisper drawer in a plastic bag or sealed container.
- Do not wash until ready to use.
How long: Most roots last 2–4 weeks in the fridge. Carrots can go even longer. Radishes are the exception — use within 1–2 weeks.
Root cellar alternative: If you have a cool, dark basement or cellar (around 0–4°C / 32–40°F), many roots can be stored there for months without refrigeration. Pack in damp sand or sawdust for best results.
Tomatoes
Section titled “Tomatoes”Tomatoes only — this rule applies to no other vegetable
Tomatoes are the one vegetable that should never go in the refrigerator. Cold temperatures destroy the enzymes that give tomatoes their flavour, turning them mealy and bland.
How to store:
- Keep at room temperature, out of direct sunlight.
- Store stem-side down — this slows moisture loss through the scar.
- Keep away from the fruit bowl if possible — ethylene from other fruits speeds ripening.
- Do not stack tomatoes on top of each other.
How long: Ripe tomatoes last 3–5 days at room temperature. If yours are not yet ripe, they’ll continue to ripen on the counter over 2–4 days.
If they’re getting too ripe: Roast them whole or halved at 300°F for 90 minutes. Roasted tomatoes freeze beautifully and are a flavour bomb in sauces and soups all winter.
Fresh Herbs
Section titled “Fresh Herbs”Basil, parsley, dill, cilantro, thyme
Herbs are perishable and need a bit more care, but they’re worth it.
Basil is the exception to everything:
- Do not refrigerate basil — it goes black in the cold.
- Trim the stems and stand the bunch in a glass of water like a bouquet of flowers.
- Cover loosely with a plastic bag and keep on the counter.
- Lasts 5–7 days this way.
All other fresh herbs:
- Trim the stems and store in a glass of water in the fridge.
- Cover loosely with a plastic bag.
- Change the water every 2 days.
- Lasts 1–2 weeks.
Drying herbs: If you can’t use herbs in time, tie them in small bundles and hang upside down in a warm, dry spot for 1–2 weeks. Crumble into jars and store for up to a year.
What Doesn’t Go in the Fridge
Section titled “What Doesn’t Go in the Fridge”Some vegetables store best at cool room temperature — not cold:
| Vegetable | Where to store | How long |
|---|---|---|
| Onions, Shallots | Cool, dark, dry spot — open air | Months |
| Garlic | Cool, dark, dry spot — open air | Months |
| Potatoes | Cool, dark, dry spot — paper bag | Weeks to months |
| Sweet potatoes | Cool room temperature | 2–4 weeks |
| Winter squash | Cool room temperature | Months |
| Basil | Counter in water | 5–7 days |
| Tomatoes | Counter, out of sun | 3–5 days |
Why not the fridge? Cold and moisture cause these vegetables to convert starches to sugars (potatoes), go soft (squash), or lose flavour (tomatoes, onions, garlic). Keep them cool but not cold.
Quick Reference
Section titled “Quick Reference”| Situation | What to do |
|---|---|
| Greens wilting | Soak in cold water 15 min |
| Too many tomatoes | Roast and freeze |
| Herbs going yellow | Trim stems, fresh water |
| Carrots gone limp | Stand in cold water for 30 min |
| Not sure what to use first | Use greens and herbs first, roots last |
Questions? Ask us at pickup — we’re always happy to talk vegetables.