Storage Tips

Proper food storage can help you preserve food quality, nutrients, flavor and texture, prevent spoilage and prevent food-borne illness caused by harmful bacteria. Willowsford Farm encourages our customers to practice safe home food handling, storage, washing, and preparation methods.

Storage Conditions

Different vegetables need different storage conditions. The main factors to consider are temperature and storage:

 

COOL AND DRY

50°F -60°F and a relative humidity of 60 percent

COLD AND MOIST

32°F - 40°F and a relative humidity of 95 percent or higher

COOL AND DRY

32°F - 40°F and a relative humidity of 65 percent

Crisper Drawer

Cold and Moist. The crisper drawer is designed to control humidity and keep high-moisture foods fresh.

  • Apples
  • Leafy Greens
  • Broccoli
  • Beets
  • Peas
  • Carrots
  • Cantaloupe
  • Radishes
  • Celery
  • Cauliflower
  • Spinach
  • Kohlrabi
  • Green Beans
  • Asparagus
  • Parsnips
  • Potatoes
  • Rutabaga
  • Turnips
  • Fresh Drawer

    Cold and Dry. The fresh drawer is designed to keep foods at the lowest possible temperature without freezing.

  • Cabbage
  • Corn
  • Onions
  • Refrigerator Shelf
  • Cilantro
  • Cucumbers
  • Eggplant
  • Peas
  • Peppers
  • Watermelon
  • Summer Squash
  • Kitchen Counter
  • Basil
    Stems in water
  • Cucumbers
  • Eggplant
  • Basil
    Stems in water
  • Tomatoes
  • Peppers
  • Pumpkins
  • Dill, Cilantro and other fresh herbs
    Stems in water
  • Pantry

    The pantry should be cool, dry and dark with a temperature between 50°F - 70°F. It is best to store food items in the cabinets farthest away from the oven, range, water heater, dishwasher or any warm/hot pipes.

  • Gourds
  • Pumpkins
  • Winter Squash
  • Willowsford Conservancy

    41025 Willowsford Lane, Aldie, VA 20105

    Phone: 571-440-2400

    info@willowsfordconservancy.org

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    Willowsford Farm Stand

    23595 Founders Drive, Ashburn, VA 20148

    Phone: 571-297-6900

    farm@willowsfordfarm.com

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