Your Guide to Organic Goodness

Choosing high-quality organic food involves more than just looking for a label. Use your senses to pick the best produce available.

• Look for Vibrant Colors: Fresh, healthy produce typically has rich, vibrant colors. Dull or pale colors can indicate age or poor quality.
• Feel for Firmness: Gently squeeze fruits and vegetables. They should feel firm and solid. Avoid items that are mushy, soft in spots, or wrinkled.
• Smell for Freshness: Fresh produce should have a light, clean, and often fragrant aroma. A sour, musty, or unpleasant smell is a clear sign of decay.
• Check the Stems and Leaves: For leafy greens, look for crisp, unwilted leaves. For fruits like tomatoes or peppers, the stems should be green and fresh-looking, not dried out or brown.
• Embrace Imperfection: Organic produce may not always look as "perfect" as conventional items. Minor blemishes or irregular shapes are often normal and don't affect the quality or taste.

Proper storage is crucial to prevent premature spoilage. Not all produce should be stored the same way.

• Leafy Greens: Wash and dry them thoroughly. Wrap them loosely in a paper towel to absorb excess moisture and store them in a plastic bag or container in the refrigerator's crisper drawer.
• Tomatoes, Onions, Potatoes & Garlic: Do not refrigerate these! Store them in a cool, dark, and dry place like a pantry. Keep onions and potatoes separate to prevent sprouting.
• Berries, Grapes & Cherries: Store them in the refrigerator, but wait to wash them until right before you eat them. Washing them early can accelerate mold growth.
• Apples & Citrus: These can be stored on the counter for a few days, but will last much longer in the refrigerator. Keep apples separate, as they release ethylene gas that can ripen other produce faster.

A few extra steps can significantly extend the life of your fresh, organic food.

• Don't Wash Until Ready to Use: With the exception of leafy greens, moisture is the enemy of freshness. Wash most fruits and veggies right before you plan to cook or eat them.
• Give Them Space: Avoid overcrowding your refrigerator drawers or fruit bowl. Good air circulation helps prevent the buildup of moisture and ethylene gas.
• Revive Wilted Greens: If your lettuce or herbs are looking a bit sad, you can often revive them by soaking them in a bowl of ice water for 15-30 minutes.
• Freeze for Later: If you know you won't get to your produce in time, most can be frozen. Chop up fruits for smoothies or blanch vegetables before freezing them for future meals.