Top Tips on Storage
Food waste really upsets us here at crop drop and so we wanted to share some top tips on storage, cos lets face it sometimes we are super sociable and just don't have time to cook all of our produce..
Make your freezer your friend
Ice cube trays are a great way to freeze small quantities of sauce, left over wine & beer, or fresh herbs, which can then be added to recipes straight from the freezer - perfect to pop into a hot pan with cooked pasta, leftover veggies and any cooked meats that need using up.
Dried herbs and spices last for years in an airtight jar or container, they’re perfectly safe to eat – they just won’t be as potent as when they were fresh
Cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
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, collards, and chard even do well in a cup of water on the counter or fridge.
Store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Store in cool, dark and dry place (like garlic and onions) , such as, a box in a dark corner of the pantry; a paper bag also works well.
Never refrigerate. Keeping tomatoes at low temperatures slows down the ripening process and prevents them from rotting, but it also interferes with chemical compounds that give tomatoes their taste. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Is fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Oranges, Lemons, Limes, Grapefruits
Store in a cool place, with good airflow, never in an air‐tight container.
They will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
They will store fresh for a week or two in the fridge. For longer storage, they make an excellent stronger flavoured plum type jam and can be bottled. Alternatively, store them in alcohol as in Wine and Liqueur.