For the Freshest Veggies

Always store fresh vegetables in our refrigerator (preferably, in the lower fruit/vegetable bin) to keep them crisp and fresh. Vegetables will stay fresh for the following amounts of time:

• Asparagus, beans (snap or wax), cauliflower, celery, cucumbers. eggplant, green peppers, salad greens and tomatoes – on week.
• Beets, carrots, parsnips, radishes, rutabagas and turnips  – 2 weeks.
• Brussels sprouts, broccoli, greens (spinach, kale, collard, etc.), okra, green onions, peas, and summer squash – 3 to 5 days.
• Cabbage – 1 to 2 weeks.
• Corn – Eat as soon as possible.