Produce Care

First Thing - Know Which Fruits and Veggies Produce Gas 

Fruits and veggies naturally emit an odorless, harmless, and tasteless gas called ethylene, and some produce it in greater quantities than others. When ethylene-producing foods are stored next to ethylene-sensitive foods, the gas will speed up the ripening process of the other produce. This is great if you need to ripen a piece of produce, for example, pair an apple with an unripe avocado. However, if you don't want to speed up the ripening (or decay) process, store or keep the following fruits and veggies separate.

Produce That Creates Ethylene Gas: Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (not grapefruit), figs, grapes, green onions, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, papayas, passionfruit, peaches, pears, peppers, pineapple, plums, prunes, tomatoes and watermelon.

Produce That Is Damaged by Ethylene Gas: Asparagus, broccoli, brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash,sweet potatoes.

How long & how to store

Apples - refrigerate for up to a month

Artichokes - refrigerate in a bag 1 to 2 weeks

Asparagus - trim stems, refrigerate upright in a jar of water 3 to 4 days

Avocados - room temperature, 3 or 4 days once ripe

Bananas - room temperature 2 days once ripe

Beetroot - refrigerate, leave greens on 1 to 2 weeks

Berries - refrigerate, open the bag or punnet to allow air in 1 to 2 days

Broccoli - refrigerate in the crisper 4 to 7 days

Brussels Sprouts - refrigerate in the crisper 4 to 7 days

Cabbage - refrigerate in the crisper 7 to 10 days

Carrots - refrigerate 7 to 10 days

Cauliflower - r refrigerate in the crisper 4 to 7 days

Celery - refrigerate keep wrapped 3 to 5 days

Citrus - room temperature 1 to 2 weeks

Cucumber - refrigerate in the crisper 4 to 5 days

Eggplant - cool dry dark place 3 to 4 days

Garlic - cool dry dark place several months

Ginger - refrigerate for up to 2 weeks or freeze for 2 months

Grapes - refrigerate in a bag 1 week

Green Beans - refrigerate in a bag 3 to 5 days

Herbs - refrigerate, trim stems, upright in a jar of water 7 days

Kale - refrigerate in the crisper 5 to 10 days

Kiwifruit - room temperature until ripe then put in a bag in the refrigerator for 3 or 4 days

Lettuce - refrigerate in the crisper 4 to 6 days

Mangoes - room temperature until ripe then refrigerate in a bag 3 to 5 days

Melons - room temperature until ripe then refrigerate in a bag 3 to 5 days

Mushrooms - cool dry dark place in a bag 2 to 3 days

Onions - cool dry dark place 2 months

Peas - refrigerate in a bag 3 to 5 days

Pears - room temperature until ripe then refrigerate in a bag 3 to 4 days

Peppers - refrigerate in the crisper 4 to 5 days

Potatoes - cool dry dark place 1 to 2 weeks

Radishes - refrigerate, leave greens on 1 to 2 weeks

Spinach - refrigerate in the crisper 5 to 10 days

Stone Fruit - room temperature until ripe, then refrigerate for 2 to 4 days

Tomatoes - room temperature, refrigerate if getting to ripe 2 to 3 days

Yellow Squash - refrigerate in the crisper 4 to 6 days

Zucchini - refrigerate in the crisper 4 to 6 days

Be mindful with organics (without any preservative sprays) the garden is always where everything stays freshest! We work to bring you all our produce in the shortest possible time frame from gardens to you! So, our advice... Just eat it!