04/29/2020
If you are experiencing financial difficulties, let us help! Food distribution takes place on Wednesdays from 2:00-4:00 pm. Here are some helpful tips from the Food Bank of Western Massachusetts.
Storing Produce to Last
Pantry:
Pack away in a cool, dark place like your pantry or cellar:
Onions, garlic, sweet potatoes, white potatoes, hard squash (winter, butternut, acorn, spaghetti), watermelon
Countertop: Store loose and away from sunlight, heat, and moisture
Bananas, citrus fruit (lemons, limes, oranges and grapefruit loose or in a mesh bag- can refrigerate to keep longer), stone fruit (avocados, apricots, nectarines, peaches, and plums in a paper bag then when ripe move to the refrigerator where they will last a few more days), tomatoes
Refrigerator: Store in plastic bags with holes, in your produce drawer, unless noted
Apples and pears, green beans, celery, melons
Beets and turnips- remove greens and keep loose in crisper drawer
Fresh herbs- (except basil) keep stems moist and wrap loosely in plastic
Berries, cherries, and grapes- keep dry in covered containers or plastic bags
Lettuce and leafy greens- wash, spin or pat dry, wrap loosely in a dish towel or paper towels and place in plastic bag with stems kept moist.
Broccoli and cauliflower
Carrots and parsnips- remove greens
Corn- store inside their husks
Mushrooms- keep dry and unwashed in store container or paper bag
Cucumbers, eggplant, and peppers- store on upper shelf, warmer part of the fridge
Peas, zucchini, and summer/yellow squash
KEEP APART: Fruits like apples, bananas, and pears give off ethylene gas which can make other produce ripen and
rot faster. Store fruits and vegetables separately. Keep apples, bananas, broccoli, cauliflower, cucumbers, onions,
pears, potatoes, and watermelon away from other produce.
