Farmers Market Storage Postcard

Proper storage of food fresh from the farmers market is important for food safety. This poster shows you which foods to store in the refrigerator versus which foods to store on the countertop.
Farmers Market Storage Postcard - Guides and Publications
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Language: English
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Description

In the Refrigerator (40°F/4°C or lower)

Top shelves: milk, juices, eggs, leftovers, cut fruits, cut vegetables

Bottom shelf: meats, fish, poultry in containers

On door: sauces, butter, condiments, dressings

Bottom crisper drawer for fruit:

  • Strawberries, berries
  • Ripe melons, mangos, plums, peaches, pears
  • Grapes
  • Apples after 7 days at room temperature
  • Citrus fruits after 10 days at room temperature

Bottom crisper drawer for vegetables:

  • Leafy greens in original container or perforated bag
  • Herbs
  • Cucumbers
  • Corn in husk
  • Peppers
  • Green beans
  • Carrots
  • Brussels sprouts
  • Celery
  • Asparagus in damp paper towel
  • Mushrooms in original package

On the Countertop

Ripen on counter, then refrigerate:

  • Avocados
  • Kiwi
  • Nectarines
  • Peaches
  • Tomatoes

Store at room temperature (70°F/21°C):

  • Apples up to 7 days
  • Bananas
  • Citrus fruits up to 10 days
  • Papaya, mangos up to 3–5 days
  • Melons up to 1–2 days
  • Garlic
  • Potatoes, sweet potatoes
  • Winter squashes
  • Onions

Authors

Food Safety Retail Food Safety for Volunteer Groups Home Food Preservation Home and Consumer Food Safety Nutrition

More by Sharon McDonald, MEd, RD, LDN 

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