Storage and Preparation Tips: Yellow Potatoes, Red Radishes, Apples

By October 4, 2011Storage and Preparation

Yellow Potatoes: Store whole potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Scrub well before use.

Red Radishes: Keep refrigerated, storing in a perforated plastic bag to retain moisture. Don’t forget that radish greens can also be consumed—try sautéing or adding soups.

Apples: Refrigerate in a plastic bag, away from vegetables, as apples produce ethylene, a ripening agent.



Author Terra

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