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On the eve of Earth Day 2019 we announced our commitment to eliminate petroleum-based plastics for our co-op packaging and consumables by 2022.

 

With a garbage truck worth of plastic ending up in the ocean every minute, and only 9% of plastic actually get recycled, it’s time each of us get serious about our usage. After all, we only have one planet to call home.

 

Simple tips for eliminating plastic when you shop for produce:

  • Skip using a bag for produce – there is no requirement to use bags!
  • Purchase a reusable produce bag and keep it handy.
  • Choose paper bags that can be reused, recycled or composted.
  • In a pinch, choose one of our new bio-plastic produce bags – they are 100% home-compostable certified*!

*Remember not all bio-plastic is home-compostable, but the produce bags we offer are!

Click here to download the following food storage information in brochure form

 

Skipped plastic when shopping for produce?

HERE’S HOW TO STORE THEM WHEN YOU GET HOME!

From Berkeley Farmers Market, a Zero Waste Market

 

Fruits

Apples

Store on a cool counter or shelf for up to two weeks. For longer storage wrap in a damp cloth and put them in the crisper.

 

Citrus

Store in a cool place, with good airflow, never in an air-tight container. Can be stored in the fridge for up to a week.

 

Apricots

Store on a cool counter to room temperature to ripen, or in fridge if fully ripe.

 

Cherries

Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.

 

Berries

Very fragile, so when storing be careful not to stack up too many, use a single layer if possible. A paper bag works well. Wash right before you plan on eating them.

 

Dates

Fresh dates like Deglet Noor are fine stored out on the counter in a bowl or paper bag. Moist dates like Medjool need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag - as long as it’s porous to keep the moisture away from the skin of the dates.

 

Figs

Store in a single layer on a plate in the fridge for up to a week. Avoid closed containers.

 

Green Tomatoes

Store in a cool room away from the sun to keep them green and use quickly or they will begin to color. 

 

Melons

Store whole, uncut melons in a cool dry place, out of the sun, up to a couple weeks. Cut melons should always be refrigerated in a covered container.

 

Nectarines

Store on a cool counter to room temperature to ripen, or in fridge if fully ripe.

 

Peaches

Store on a cool counter to ripen, or in fridge if fully ripe.

 

Pears

Store firm, un-ripened pears for a few weeks on a cool counter, or in a paper bag. To hasten the ripening put an apple in with them. Refrigerate after ripe.

 

Persimmon

Fuyu (shorter/pumpkin shaped) – store at room temperature. Hachiya (longer/pointed end) – store at room temperature until completely mushy – their astringency only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack as they get very fragile when really ripe.

 

Pomegranates

Will keep up to a month stored on a cool counter.

 

Strawberries

Don’t like to be wet and do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

 

Tomatoes

Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripening place in a paper bag with an apple.

 

Vegetables

Artichokes & Sunchokes

Place in a sealed airtight container with light moisture.

 

Asparagus

Place stalks in a glass or bowl, upright, with water at room temperature (about an inch up the stalk). They can be stored outside of the fridge for up to a week.

 

Avocados

Place in a paper bag at room temperature. Speed up ripening by tucking an apple in the bag with them. Once ripe, store in fridge for up to a week.

 

Arugula

Arugula, like lettuce, should not stay wet. Wash in cold water and spin or lay flat to dry. Then place in an open container, wrapped with a clean, dry dish towel in the crisper.

 

Basil

Basil doesn’t like it cold or wet. Because it’s so delicate, place it in an airtight container packed with a small damp piece of paper inside and leave out on a cool counter. But it’s best when used right away.

 

Beans, Shelling

Store in open container in the fridge but eat as soon as possible. Freeze them if they won’t be eaten in a day or two.

 

Beets

Cut the tops off to keep beets firm (store greens separately). Leaving tops on root vegetables draws moisture from the root, making them lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top in a very cool area or the crisper.

 

Beet Greens

Place in an airtight container with a little moisture.

 

Broccoli

Loosely wrap in a damp towel and place in the fridge.

 

Broccoli Rabe

Leave in an open container in the crisper but best used as soon as possible.

 

Brussels Sprouts

If they’re still on the stalk leave them on that stalk and put it in the fridge or store stalk in the crisper. If they’re loose, store in an open container in the fridge.

 

Cabbage

Store on a cool counter or crisper up to a week. Peel off outer leaves if they start to wilt. 

 

Carrots

Cut the tops off to keep them fresh longer. Place in a container of water and store in fridge. Swap out the water if it starts to look cloudy.

 

Cauliflower

Store up to a week in a closed container, in the fridge.

 

Celery

Place in a cup or bowl of shallow water on the counter. Can also be placed in the fridge in an airtight container.

 

Celery Root/Celeriac

Wrap the root in a damp towel and place in the crisper.

 

Corn

Leave unhusked in an open container, but corn is the best the quicker you eat it.

 

Cucumber

Store for a day or two in a cool place. Any longer, wrap in a moist towel and store in the fridge.

 

Eggplant

Leave out in a cool room. To prevent extra moisture around its leaves, which can cause mold, wash only before using. For longer storage place in crisper.

 

Fava Beans

Store in open container in the fridge but eat as soon as possible. Freeze them if they won’t be eaten in a day or two.

 

Fennel

Place in a cup or bowl of shallow water on the counter. Can also be placed in the fridge in an airtight container.

 

Garlic

Store in a cool, dark place.

 

Green Garlic

Can be left out for a day or two, or store in an airtight container in the fridge.

 

Greens

Remove any bands, twist ties, etc. Most greens must be kept in an air-tight container with a damp cloth to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or in fridge.

 

Green Beans

They like humidity, but not wetness. Drape a damp cloth over an open or loosely closed container.

 

Herbs

Store in a closed container in the fridge.

 

Lettuce

Keep damp in an airtight container in the fridge. Leaves can be pre-washed, lightly dried and stored, rolled in a clean dishtowel, then sealed in airtight container.

 

Leeks

Store in an open container wrapped in a damp cloth in the crisper, or on the counter in a shallow cup of water that covers the very bottom of the stem.

 

Okra

Doesn’t like humidity and is best stored briefly in a clean, dry towel in an airtight container.

 

Onion

Like garlic, store in a cool, dark and dry place with good air circulation. Do not stack them.

 

Parsnips

Remove tops and wrap the root in a damp towel and place in the crisper.

 

Potatoes

Like garlic and onions store in cool, dark and dry place. Stored potatoes will green if exposed to light.

 

Radicchio

Place in fridge in an open container with a damp cloth on top.

 

Radishes

Remove the greens and store separately so they don’t draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel on top or submerge in a jar of water.

 

Rhubarb

Wrap in a damp towel and place in an open container in the refrigerator.

 

Rutabagas

Store in closed container in the crisper to keep their moisture in or store in a cool, dark, humid root cellar.

 

Snap Peas

Place in an open container in the fridge.

 

Spinach

Store loose in an open container in the crisper.

 

Spring Onions/Scallions

Remove any bands or ties and store in the crisper wrapped in a damp towel.

 

Summer Squash

Store on a cool counter for a few days. Wrap in a cloth and refrigerate for longer storage. 

 

Sweet Potatoes

Store in a cool, dark, well-ventilated place. Never refrigerate; sweet potatoes don’t like the cold.

 

Turnips

Remove the greens and store separately - same as radishes and beets - in an open container with a moist cloth.

 

Winter Squash

Store in a cool, dark, well ventilated place.

 

Zucchini

Can store on a cool counter for a few days. Wrap in a cloth and refrigerate for longer storage. Hint: Store extras from your garden in paper bags on your neighbor’s porches.

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