Fresh Produce

Long-Lasting Vegetables:

Onions, garlic, shallots.
Potatoes, sweet potatoes, yams.
Carrots, beets, turnips, rutabagas.
Cabbage, cauliflower, and broccoli (wrap in paper towels).
Zucchini, bell peppers, green beans, celery.

Quick-Use Vegetables:

Leafy greens: lettuce, kale, spinach.
Tomatoes, cucumbers, avocados, herbs.
Mushrooms and sprouts.

Durable Fruits:

Apples, citrus (oranges, lemons, limes).
Melons, pomegranates, green bananas, plantains.
Dried fruit backups: apricots, raisins, cranberries.

Storage Best Practices:

Unwashed produce lasts longer — rinse only before use.
Store in mesh bags or hammocks for airflow.
Separate ethylene-producers (bananas, apples) from others.
Keep leafy greens wrapped in paper towels in zip bags.
Wipe citrus with vinegar-water solution to deter mold.

Climate Variations:

Tropical: Stock green bananas, cabbage, onions, carrots — the “tropical four.”
Cold: Apples, squash, carrots, and potatoes last a month.
Humid: Line bins with paper; ventilate storage areas daily.

Jen's Favorites:

GreenBags Produce Savers
Onions, garlic, and shallots.s, green beans, and celery..
Reusable Mesh Produce Bags