The quicker you pick up and care for your produce, the longer it will keep, especially during the hottest days of the season. We recommend placing most vegetables in a plastic bag in your refrigerator. For all greens, wash them in very cold water and wrap them in a damp cloth before putting them in a plastic bag in the fridge.
Tomatoes should not be refrigerated as their flavor depends on warmth (if you must refrigerate some, be sure to leave them out on the counter for a day or so before you plan to eat them). Basil does best treated like cut flowers—trim the bottoms and place in a cup of water on your windowsill.
We share lots of other veggie advice in the newsletters all year round. Feel free to call or email with questions! (530)292-3776, firstname.lastname@example.org
Store your fruit in a cool, dark spot, but NOT the fridge. It will usually taste better unrefrigerated.
Sort your fruit right away after picking up. About 1/3 will be perfectly ripe to eat now, and the rest will be in varying stages of ripeness for the week. If you receive more fruit than you will eat within the week, put some in the fridge to hold it, but be sure to give it time to warm up before you take a bite! Apricots, cherries, nectarines and peaches also freeze well. Just pit them, slice them, and put them in a plastic bag in your freezer. Peach pie in December tastes fabulous!
Another option in our sunny climate is to dry some of the fruit. For peaches, simply slice them in half, pull the pit out and then slice them into 1/4 inch rounds or strips. Lay them out between two non-metal window screens for a few hours or a day (depending on the weather), and peel them off when they are fully dried but before they get crunchy. Delicious!