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Summer Produce & Storage Tips
Tamar Elkin MS, RDN, CDN
The season that we eagerly wait for every year has finally arrived — and with it an abundance of amazing produce. Get the most from this harvest while you can — like using summer produce to add a seasonal twist to a classic dish. Pick up a new ingredient at a farmers market and ask the vendors to share their personal tips and tricks.
Click here to see what produce is currently in season for NYC!
Looking for some inspiration?
- Add shaved raw asparagus or raw corn to your salads
- Top your pizza with zucchini or eggplant
- Roast cabbage as a side dish
- Grill summer squash and peppers
- Bake a stone fruit crumble
- Add tomatoes and herbs to eggs
- Make a berry smoothie
Storage
One pitfall of all this goodness is how quickly it can spoil. Here are some suggestions for storage to help extend the life of our summer produce.
Make the most of herbs
One way to store tender herbs is to trim the bottom of their stems, remove any wilted or brown leaves, and place them in a Mason jar or tall glass with about an inch of water at the bottom, like you would with flowers. Cover the herbs with a plastic bag from the store and wrap it loosely around the top. Store the jar in the fridge and change the water every day. Another option is to remove the rubber band, gently rinse and dry in a salad spinner, and then roll the herbs up in a layer or two of dry paper towel and then into a plastic bag or container.
Berries
Toss any moldy berries and eat any crushed ones before storing. Keeping a dry paper towel in their box can help absorb some of the moisture they let off. Store them in an open container to allow for air flow. Before eating, rinse gently with cold water.
Mushrooms
Paper bag! Bring back old paper lunch bags to help produce that gets damaged from being too damp without risking it drying out all the way. Don’t wash them but wipe off any dirt with a damp paper towel.
Store it separately
Keep certain items away from each other to ensure they last longer. The ethylene gas that fruits like bananas give off can cause them to ripen and brown faster — as well as any produce near them. The Sulphur gas that onions release reacts with potatoes! Also, keep these two away from each other.
Loose Greens
Ever buy a bag of mixed greens that gets soggy after a day? Open the bag and place a dry paper towel inside to help absorb the moisture.
Leaves and Roots
Trim beets, carrots, radishes, and turnips from their leafy stems (save the beet greens and sauté them for a delicious side dish!) Store the vegetables loose in a bag in the fridge.
Room Temperature
Tomatoes, potatoes, melons (refrigerate after opening), nectarines, eggplant, peaches, and onions do best outside of the fridge.
Dry it off
Pat dry summer squashes and zucchini before placing in crisper drawer in the fridge.