Crate

Crate

Arugula

Arugula lasts longer if harvested with roots, wrap the stems in a moistened paper towel and place in a plastic bag in the most humid area of the refrigerator (usually the vegetable drawer). Keep loose leaves in a plastic bag. Arugula tends to be gritty, so rinse the leaves thoroughly. The greens can be stirred into pasta and scattered on pizza. Arugula is at its best in salads: Drizzle it with extra-virgin olive oil and lemon juice and top with shaved Parmesan, salt, and pepper.

Avocado

Picking the right time to eat your avocados is a tricky thing! To speed up ripening, keep the Avocados in the crates with the hay and place on your kitchen counter. Eat in 3-4 days. To keep them longer or halt the ripening process, refrigerate and it will double its shelf life.  

Bell Pepper

A fresh, crisp and sweet bell pepper is a tasty vegetable that can be a regular part of your healthy recipes. To keep your bell peppers crisp and fresh, put them in a ziplock unwashed – or wrap with news paper to avoid moisture – then, refrigerate to preserve its freshness.  

Mango

You can have them two ways, green or yellow! To speed up ripening keep them in the crates with the avocados. Eat when it is soft to touch and has strong fruity smell. Trivia: Ethylene is responsible for forcing fruits to ripe. Keeping more ethylene emitting fruits together speeds up the ripening process.

Tomato

The best place to store tomatoes is, indeed, on the counter top at room temperature. They actually continue to develop flavor until maturation peaks a few days after picking.

Lakatan

Bananas ripen at room temperature, so to slow the ripening process, they can be placed in your chillers. To extend the shelf life of bananas at room temperature, place plastic wrap tightly around the stem of the bunch.  

Saba

Bananas ripen at room temperature, so to slow the ripening process, they can be placed in your chillers. To extend the shelf life of bananas at room temperature, place plastic wrap tightly around the stem of the bunch.

Guyabano

Guyabano / soursop is stored in room temperature for the ripening process. Once ripe, you can store in the refrigerator and may be held for 2 or 3 days longer . The skin will blacken and become unsightly. However, the flesh and flavor are not affected.

French beans

Dry them a cloth or in a salad spinner before putting them into sealable bags, suck the air out (a straw does the trick nicely) and seal the bag to keep it crisp.