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How to keep produce longer

First rule: Rinse your greens, pat dry with towel before you put them into your fridge.

Some fruits are meant to be alone. Apples, apricots, cantaloupe, and honeydew are best kept in the fridge and away from your greens.

Here are more tips:


Avocados have quite a short shelf life when ripe and it is difficult to time a weeks worth of eating in one purchase. If you receive avocado that is just too hard and you can't wait to eat it, put it inside a lunch bag with a ripe banana and it will speed up the ripening process.


Keep them out of the fridge. If you have some left over bananas, don't forget to peel them and freeze them for your smoothies. 


Keep them stored in a cool, dark area.


I never seem to finish a whole cucumber but maybe that's just me! Peel, seed and dice it then mix with chopped mint, lemon juice, and natural yogurt. 

Vine ripened tomato

Never in the fridge! The tomatoes are still receiving nutrients from the vine and this will stop once refrigerated. If you have any left over; slice in half and rub with a cut piece of raw garlic. These are great grilled for breakfast.


Cool and dark. Any left overs; cut into wedges and toss in olive oil, thyme leaves, salt and pepper. Roast for about 30 minutes or until soft. Use them salads, stirred into pasta dishes or on an antipasto plate.

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1 comment

  • Keep the good work!

    Rea Hope

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