Food Storage Tips
View the table below for more information about produce, storage requirements, availability, and other information about approved WIC foods at Farmers’ Markets.
Fruit
Storage
Availability
Miscellaneous
Asparagus
Refrigerate -
4 days
June
Store in the coldest part of the refrigerator. Either, wrap the stem ends in a wet paper towel and put the asparagus in a plastic bag or stand them up with the stem ends in a little water. Use it quickly, it does not benefit from storage.
Blueberries
Refrigerate -
2-4 days
July - Sept
Refrigerate unwashed in a covered container.
Broccoli
Refrigerate -
3 days
mid June - Sept
Store unwashed broccoli in a plastic bag in the crisper.
Carrots
Refrigerate -
2 weeks
mid July - Sept
Remove the green tops and store the carrots unwashed in a plastic bag.
Cauliflower
Refrigerate -
a week
Early July - Sept
Refrigerate unwashed cauliflower in a plastic bag in the crisper. Using it as soon as possible is recommended as old cauliflower gives off a strong taste and smell.
Celery
Refrigerate -
2 weeks
Late July - Sept
Sprinkle celery with water to retard wilting and store in the refrigerator in a plastic container.
Cucumbers
Refrigerate -
a week
May - Sept
Refrigerate either cut or whole, in a plastic bag. Unpeeled, it will last for a week.
Cabbage
Refrigerate -
a week
July - Sept
Refrigerate unwashed cabbage in a plastic bag in the crisper. Unwashed and uncut it keeps up to a week in the refrigerator.
Green Onions (scallions)
Refrigerate -
5 days
July - Sept
Store green onions in the refrigerator, unwashed. Use as soon as possible, they are fairly perishable.
Head Lettuce
Refrigerate -
a week
June - Sept
Core, rinse lightly, and drain thoroughly before storing in the refrigerator crisper in a tightly closed bag or container. Precut lettuce last several days, whole lettuce will last a week or so.
Leafy Greens
Refrigerate -
3 -5 days
June - Sept
Leafy greens should be refrigerated in a plastic bag immediately after buying. They need some moisture but must not be kept wet.
Onions
Room Temp. or Refrigerate -
weeks
July - Sept
Store in a cool, dry, dark place with good air circulation in a loosely woven bag, basket, or crate. Refrigerate cut onions in a covered container.
Potatoes
Room Temp. -
2 months
July - Sept
Store in a cool, dry, dark place. Avoid refrigeration, as it may alter taste. Keep away from the light; it may create a bitter taste.
Radishes
Refrigerate -
up to 2 weeks
June - Sept
Sprinkle with water, then store in the refrigerator to keep them crisp.
Rhubarb
Refrigerate -
up to 2 weeks
June - Sept
Remove green tops and store rhubarb stalks unwashed in refrigerator.
Strawberries/ Raspberries
Refrigerate -
1-2 days
mid June - August
Strawberries and raspberries do not ripen after they are picked , so enjoy them right away. Do not get them wet; wash only just before serving.
Summer Squash
Refrigerate -
2 weeks
July - Sept
Refrigerate unwashed in a plastic bag with holes pierced in it or in the crisper.
Sweet Corn
Consume as soon as possible
August
Sweet corn is highly perishable. Keep refrigerated
Sweet/hot peppers
Refrigerate -
1 week
June - Sept
All peppers should be stored in plastic bags in the refrigerator.
Tomatoes
Room Temp. or Refrigerate -
Varies
May - Sept
Never refrigerate whole tomatoes. Refrigerate cut tomatoes, though this will hurt their flavor. Store at room temperature until ripe, then eat immediately.
