Summer's bounty is here! The temperatures are rising, and while we may be getting more rain than we want, things are looking up and starting to balance out in the fields. The farmers are harvesting an increasing variety of produce each week. With this abundant harvest, we are excited to expand our selection at the market.

As we introduce new summer offerings, we've realized that storing some of these items can be a bit tricky. We want your produce to last as long as possible, so we're sharing our tried-and-true storage methods that have worked well for us in our own home fridges. Each variety of fruit and vegetable responds differently to storage methods, and we will outline those below.

Tomatoes (cherry, slicers, heirlooms):

Tomatoes should never be put in the refrigerator. They do best at room temperature on your counter, out of direct sunlight. Slicing and heirloom tomatoes should be stored stem-side down, as that is the strongest part of the tomato. Cherry tomatoes can be stored in their container, but check frequently for any that might show signs of decay and remove them, as they can cause other cherry tomatoes to spoil faster.

Blueberries:

Line a container with a paper towel and place your blueberries on top. Cover with a lid or a produce bag and store them in the refrigerator. The towel helps keep moisture away from the blueberries, preventing quicker decay.

Greens (kale, chard, collards, adult spinach, mustard greens, radicchio, endive, head lettuces):

Wrap your greens in a paper towel, place them in a produce or plastic bag, and store them in the coldest part of your refrigerator. The towel helps reduce moisture on the greens, which can lead to yellowing and sliminess.

Peas & Beans (sugar, snow, shelling, green beans, wax beans, purple beans, lima beans):

Refrigerate these beans unwashed in a plastic bag. Washing them before storing can hasten decay, so it's best to wash them right before eating. These varieties of beans are best consumed within a few days.

Garlic Scapes:

Store garlic scapes in a glass contain or plastic bag in the crisper drawer of your refrigerator.

Fresh Hardneck Garlic:

This type of garlic does well in the fridge because it does not have the protective skin that comes with curing. Fresh garlic still contains a high amount of water which will speed up decay if left out.

Cured Hardneck Garlic:

This type of garlic does well in a cool, dark place with proper ventilation. It is best not to store it in the fridge, as that can hasten decay.

Summer Squash:

Do not wash squash before storing. Instead, store it in a ventilated plastic or produce bag in your crisper drawer.

Cucumbers:

Cucumbers actually do best at room temperature. They are sensitive to temperatures below 50 degrees Fahrenheit. If you must store cucumbers in the refrigerator, limit their time there to three days, placing them at the front of the shelf where it is warmer.

Fresh Onions (non-cured):

Fresh onions that have not been cured do not have a paper-like layer on the outside. These onions sometimes come with green tops still attached, and they should be stored in a bag in the fridge.

Eggplant:

If you plan to eat eggplant right away, it will be fine on the kitchen counter for a day. If not, wrap it in a paper towel and store it in a ventilated plastic or produce bag in your refrigerator.

Peppers:

Keep peppers unwashed until you are ready to use them. Place them in a ventilated produce or plastic bag in your crisper drawer, ensuring they remain dry to prevent decay.

Corn:

Keep corn in the husk and store it on a shelf in the refrigerator. Corn does best at temperatures between 36-40 degrees Fahrenheit, which helps prevent the sugars in the corn from turning into starch and changing its flavor.

Stone Fruits (cherries, apricots, plums, nectarines, and peaches):

Larger stone fruits can be stored on your counter, stem-side down, to ripen. Once ripe, they can be stored in the refrigerator in a produce or plastic bag. Cherries should be wrapped in a bag and placed in the fridge immediately after purchase.

Melon (watermelon, cantaloupe):

Whole melons can be stored in the fridge. Once you've cut a melon, cover the cut half with plastic wrap and return it to the refrigerator. If you're low on space, cut the melon into cubes and store it in a glass or storage container.

These are just some of the fresh fruits and vegetables to look forward to in the coming weeks!