Storing fruits and veggies





When buying apples weekly they store fine on a cool counter or shelf for up to two weeks. Always best to eat bruised apples first, because one bad apple can spoil the bunch. Because apples contain a gaseous plant hormone called ethylene, when you store some fruits together, whether they are producers of    ethylene or sensitive to it, the ethylene each piece emits prods the others around it to ripen faster. Store or display this items separately unless you want to ripen something like an avocado- then you can put them together in a paper bag.

For longer storage of apples, place in a cardboard box with a damp cloth
over it in dark cool room, basement or fridge, they store best at the coldest temperature before freezing.

Other fruit and veggies that produces ethylene:  apricots, avocados, bananas (ripe), blueberries, cantaloupe, cherimoyas, cranberries, figs, green onions, guavas, grapes, honeydew, kiwifruit, mangoes, mangosteen, nectarines, papayas, passion fruit, peaches, pears, persimmons, plums, potatoes, prunes, quince, tomatoes

Fruits and veggies sensitive to ethylene: asparagus, bananas (unripe), blackberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, endive, garlic, green beans, kale, leafy greens, leeks, lettuce, okra, onions, parsley, peas, peppers, raspberries, spinach, squash, strawberries, sweet potatoes, watercress, watermelon.




I do not recommend to buy factory eggs- I buy organic local eggs and there is nothing better than picking up eggs locally from the farm- still dirty -which means the eggs have a protecting coating on them- I store mine on the counter and use them up with in that week or two. 

Molly de Vries