A high-yielding vegetable garden can be both a blessing and a curse. When nature's bounty is too much, here are ways to store and preserve your harvest.
Keep It Fresh
While your first instinct might be to put your overabundance in the fridge to make it last until you're ready to eat it, the average refrigerator temperature is too cold for many warm-weather crops. These tips will ensure your summer vegetables will last a little bit longer.
01. Do NOT wash vegetables until you're ready to use them. Lingering moisture in the crevices of the vegetables can cause them to go bad more quickly. Simply brush off any dirt, and then wash well before actually preparing them for a meal.
02. Leave the stem attached. This will help seal the stem end against bacteria.
03. Put peppers, summer squash, green beans and cantaloupe in the fridge. Wrap fresh produce in a paper towel, and place in a plastic bag to enhance humidity.
04. Store tomatoes, eggplants, okra, cucumbers and watermelon in a cool place with some humidity out of direct sunlight. These guys can't handle the chill of the fridge.