Beets: Beet roots will keep best if the greens are separated from the bulbs. However, the greens will keep longest if kept on the bulb, which will provide the greens with moisture. Beet greens will keep for up to a week, whereas bulbs will keep 2-3 weeks. Beet greens can be used similarly to spinach or chard, and are the most nutritious part of the plant.
Arugula: Arugula is actually an herb in the mustard family. It is generally used similarly to salad greens, either as a substitute or as a complement. Arugula should be kept in a plastic bag to prevent moisture loss, and refrigerated. It will keep for just a few days. Arugula tends to be gritty, so don’t forget to wash it just prior to using. If cooked, it should be added in just the last few minutes to prevent flavor loss and overwilting. Arugula makes a great pizza topping!
Sweet Potatoes: Sweet potatoes should be stored at room temperature. They attain maximum sweetness 1-2 months after being pulled from the ground and stored above 45F. Sweet potatoes often keep for over 6 months, just don’t forget about them!
Greens, Collards, Kale, Chard: Greens should be placed in a plastic bag, and stored in the refrigerator. If greens start to look wilted, you can revive them by snipping the base of the stems, filling a tub with ice, cold water, submerging the greens in the water, and placing the water tub in the refrigerator for 6-8 hours. The freshly snipped stems will soak up the cold water, and revitalize the greens. Grocery stores commonly use this trick before placing greens on their produce shelves.
Apples: Each variety of apple will have a different storage life, some will stay crisp longer than others. Apples will keep longest when stored in the refrigerator. To prevent moisture loss while in the refrigerator, store apples in a plastic bag. Most varieties will keep 2-3 weeks if stored in the refrigerator. Apples can also be stored at room temperature, but may only keep up to 7 days before they start to turn soft or mealy.
Heirloom Tomatoes: Heirloom tomatoes should be stored at room temperature, and will be at the juiciest, most flavorful if you allow them to ripen until they are very soft. Heirlooms have great flavor, and are best used fresh on burgers, sandwiches, etc. Heirlooms are very delicate, so keep an eye on any damaged or bruised spots.
Slicing Tomatoes: Tomatoes are best stored at room temperature. Refrigerating causes them to become mealy and lose much of their flavor. Check tomatoes occasionally for softening, and use softest tomatoes first. Softness is a sign of ripeness. In good condition, tomatoes will keep for 2+ weeks, but keep an eye on any bruised or dinged spots, as these will deteriorate faster than the rest of the tomato.
Mustard Greens: Mustard greens are considered to be just as healthy and nutrient packed as other cruciferous vegetables, like collards and kale, but haven’t gotten the same kind of press for it. They can be prepared as you would other greens, sauteed, boiled, or steamed. For more interesting options, consider taking a look at Indian or Chinese cuisine where they are use frequently. Like other greens, it’s best to store mustard greens in a plastic bag to prevent moisture loss, and they should be refrigerated.
Turnips: Turnips have a sweet, slightly peppery taste. They should be stored in the refrigerator, in a plastic bag to prevent moisture loss. Smaller turnips are sweeter, and more tender, but tend to lose moisture and go bad the quickest. Use small turnips first. Larger turnips are not quite as tender, and will need to be peeled, but will keep for 1-2 weeks. If the greens are attached, remove them and store them separately, as they will suck moisture out of the turnip root.
Snap Peas: Snap peas should be stored in a paper bag and refrigerated. Snap peas only keep for a few days, and have the best flavor when used very fresh, so use them as quickly as possible.
Winter Squash (Acorn, Butternut, Spaghetti, Pumpkin): Squash will quickly go bad if stored in temperatures lower than 55, it is best stored in a cool, dark place like a cabinet. Length of storage life varies for different varieties; acorn squash will last about a month, butternut 2-3 months, spaghetti 4-5 weeks, pumpkins 2-3 months.