Keep these out of your fridge!
Summer is prime time for produce. But are you storing them correctly? Here are some farmers’ markets finds that should stay out of the fridge.
The chill of the icebox makes tomatoes dull and mealy. It doesn’t happen overnight, but it does happen. After three or four days, you can find yourself with a texturally damaged piece of fruit. If you bring home a vine-ripened tomato, like one you got at the local farmer’s market, and you like your tomatoes cold, you can store it in the fridge for a couple of days without a problem. If you shop at a regular grocery store, chances are pretty good that tomato was picked before it fully ripened, so it’s going to have to ripen at home. This happens on the counter, not the fridge. Storing an unripe tomato in the fridge will prevent it from ripening, and you’ll be eating something pretty dull and tasteless. If they begin to get too ripe, it’s time to eat them, or make tomato jam or roasted tomato sauce, or throw them on an avocado sandwich.
Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp may even help keep the antioxidants better intact. Once cut, store in the refrigerator for 3 to 4 days. When cold, watermelon has less vitamins and nutrients as compared with watermelon preserved at normal temperature. This same study found that watermelon continues to produce vitamins and nutrients after being picked up, but this also happens when kept at room temperature. When conserved at lower temperature, the nutrients producing process slows down. Fascinating!
Cold temps will break down the starches in potatoes, making them unpleasantly sweet and gritty. Cool and dry darkness is a spud’s best bud. I keep mine under my sink.
Uncut onions are happy out of the cold. The humidity of the refrigerator makes them moldy and mushy. Onions also act like a cleaning agent in your fridge. Their natural ability to absorb/clean the air also means that this onions is now filled with icky fridge taste and smell. Once you’ve cut the onion open, place in a resealable bag in the vegetable drawer. I keep all of my uncut onions in a wire basket
Preserve the powerful flavor of garlic by storing in a cool, dry and ventilated container. I don’t recommend storing garlic in the refrigerator because the humidity can induce fungal and bacterial problems and the low temperature can cause early sprouting.Once the head has been broken open, use the cloves within 10 days.