Spring has Sprung, and so have local veggies! You can see (and smell) them everywhere - from farmers' markets, to produce stands, to grocery store shelves - an abundance of fresh, vibrant, tasty veggies to brighten up your meals. But don’t let your produce go to waste! With a few simple tips, you can keep spring veggies fresh longer, reduce food waste, help the environment, and save money.

Spoiled food costs the average Oregon household over $1,600 a year. That’s a big number! The good news is, it’s easier than ever to avoid food waste and keep that money in your pocket. Here’s to fresher food, happier eaters, and fatter wallets this Spring!

To enjoy a fresh harvest longer, these tips and tricks can help make the freshness last.

Storage: Spring specialties are happiest in the refrigerator. Some prefer a little moisture like being wrapped in a paper towel, but air flow is key to freshness, as opposed to locking them away in airtight containers. If the veggies are in bags, a perforated bag works best.  

Don’t Get Lost in the Refrigerator: Spring specialties like to be cool, but not cold. The best temps to extend freshness ranges between 32° to 40°F. Keep produce up front, or in the crisper drawer where they are most visible is helpful, and remember to enjoy them before they wilt.

Freeze for Later: When we find a good deal or have more than we can use or keep fresh for the week, it’s often easier to freeze and enjoy later; taking a bit of time to prep your produce will avoid freezer burn.  

Here’s an easy guide for storing Spring favorites:

Asparagus

One of the first vegetables of Spring. Farmers cut young stalks when they reach six to ten inches above the soil line, and rush the tender green shoots to our tables. Asparagus will stay fresh 10 days to 2 weeks in the refrigerator.

Beans (snap): Keep in a perforated produce bag in the refrigerator for about a week. 

Broccoli and Cauliflower: Store in a perforated plastic bag in the refrigerator for up to 2-3 weeks, and avoid washing before storing. 

Cabbage: Store in the refrigerator in the produce drawer for up to 4-5 months. 

Radish: Store in a perforated plastic bag in the refrigerator for up to a month. 

Lettuce and other leafy greens: Store unwashed in the refrigerator for 3-7 days, depending on the type. 

Mushrooms: Store in a paper bag to absorb excess moisture. 

Potatoes, Onions, and Garlic: Store in a cool, dark, and dry place, not in the refrigerator. 

Tomatoes: Store at room temperature until ripe, then refrigerate to slow down ripening. 

Greens

As weather turns warmer in later months, salads and lighter foods may be on the menu. Here’s a few tricks to keep greens from turning limp and mushy:

●      Keep greens dry – Washed or unwashed, wrap them loosely in dry paper or cloth towel to absorb the moisture that rots them quickly.

●      Keep them cold, but not too cold – Store in the crisper drawer or on shelf towards the front of the fridge.

●      Give them air and space – Place wrapped greens directly in the fridge or in a covered, but unsealed container, or perforated bags that let air flow. Also keep them away from other fruits that produce ethylene gas and accelerate rotting, such as apples, peaches, and pears.

Helps the Environment

Food waste contributes significantly to climate change, accounting for an estimated 8-10% of global greenhouse gas emissions. This is due to the methane gas released when food decomposes in landfills, as well as the resources used to produce, transport, and store food that is later wasted. Globally, an estimated 1 billion tons of food is wasted annually. So much, that if food waste were a country, it would be the third-largest emitter of greenhouse gases.

Reducing food waste is an important step in mitigating climate change. Individuals can make a difference by reducing food waste in their homes. Composting at home diverts this organic waste, preventing methane emissions. Compost enriches soil with nutrients and organic matter, improving its ability to retain water and nutrients, and reducing the need for chemical fertilizers and pesticides.

Governments and businesses can also play a role in reducing food waste through policy changes and infrastructure improvements. The Department of Environmental Quality’s (DEQ) handy food spoilage chart is a great go-to guide for keeping food fresher, longer. It highlights which foods are most likely to spoil first and provides simple, practical tips to help you reduce waste and save money.