5 Tips on How to Store, Wash, and Cook Fresh Produce

If you’ve ever brought home a bunch of beautiful vegetables only to watch them wilt, rot, or lose their flavor before you get the chance to enjoy them—you're not alone. 

We’re here to help you unlock the full potential of your vegetables—from storage and prep to the plate. Let’s dive into five tips that might just change the way you care for your produce.

1. Not Everything Belongs in the Fridge

It’s tempting to toss everything into the crisper drawer, but that can shorten the life of some vegetables. Tomatoes, garlic, onions, and potatoes all prefer a cool, dry place outside the fridge. Refrigeration can diminish their flavors and cause textures to suffer. For tomatoes especially, cold temps stop the ripening process and rob them of their sweetness.

2. Don’t Wash Right Away—Unless You’re Eating It Now

It might feel good to wash everything as soon as its in your kitchen, but that added moisture can lead to premature spoilage. Wait to wash leafy greens, herbs, and delicate vegetables until just before use. If you do wash ahead, make sure they’re completely dry before storing. A salad spinner is your best friend here.

3. Greens Love a Little Air (and a Little Damp)

Want to keep your greens fresher, longer? Wrap them in a slightly damp paper towel and store them in a breathable container or produce bag. This helps regulate humidity and prevents them from becoming slimy or limp.

Bonus: if they start to wilt, soak them in ice water for 5–10 minutes to revive them.

4. Root to Leaf Cooking Unlocks Hidden Flavor

Beet greens and carrot tops —are edible too! Often tossed out, these parts of the plant are not only full of nutrients, they add incredible depth to dishes. Sauté beet tops like you would Swiss chard, or blend carrot tops into a bright, herby pesto. Cooking root to leaf reduces waste.

5. High Heat Isn’t Always the Answer

A quick sauté or roast brings out the best in many vegetables—but not all. Some, like delicate microgreens or edible flowers, lose their vibrancy under heat. Others, like squash or carrots, develop better flavor with a slower roast at a lower temp. Listen to your ingredients—if they’re freshly harvested, they may need less cooking than you think.

The Bottom Line: Respect the Produce

When vegetables are grown with intention—from healthy soil, tended with care, and harvested at their peak—they don’t need a lot of fuss.

And if you’re looking for vegetables that taste like they’re supposed to—deeply flavorful and nutrient-rich —you know where to find us!