Tips on Farm Grown Vegetables

Believe it or not, most commercially (and sometimes organically) grown produce is sprayed or dipped in an anti-microbial/chlorinated solution which acts as a preservative to extend shelf life - plus supermarkets mist with something similar. We do not, so our produce may not last as long as what you’d buy at the supermarket- and truly it shouldn’t. Certain supermarket produce also tends to be picked under-ripe and sprayed with ethylene gas to “ripen” (tomatoes are notorious for this). But a naturally ripened veggie will have better flavor, texture, and nutrition.

Please review these tips on storage and ripening if you don’t plan to eat it within a few days to a week.

  • Tomatoes are picked at “Breaker Stage” to prevent pests from eating the ripe tomatoes on the vine. Once a tomato hits the breaker stage, the plant completely seals off the tomato and it no longer receives water or nutrients from the vine - so you can rest assured you have a fully mature tomato - You may receive various stages of ripeness. The color could be slightly pink and will fully ripen over the next couple of days - just leave on the counter - DO NOT REFRIGERATE - that will slow ripening and degrade the texture. Once fully ripe, tomatoes will last a few days on the counter. You can refrigerate to extend the life, but texture will suffer and could become mealy.

  • Store Zucchini on the counter out of direct sunlight - they should last 1-2 weeks on the counter before any major degradation. They tend to shrivel in the fridge. You can chop into cubes and freeze zucchini for later, but the texture will be softer, so thawed zucchini would be best used in a stir fry.

  • Winter squash store well if you can’t use them right away. They can last a few weeks to a few months depending on storage conditions. Store a cool, dark, and dry place with good ventilation. Check on them periodically to ensure they aren’t’ growing mold or getting soft. Alternatively, you can peel, cube, and freeze them for up to a year. Vacuum sealing and freezing will make them last even longer - we’re still eating squash and pumpkin grown last year!

  • Peppers are best used within a week - but can last longer depending on storage conditions. They will shrivel and lose moisture as the days pass. They freeze well and can be used for stir fry when thawed since the crisp texture will no longer be intact after freezing. You can refrigerate to extend the life, but they tend to lose moisture in the fridge as well.