This came from a recent Deseret News article shared by my Sweet heart:
Storage tips Not all produce should be stored in the same place, according to an August 2008 Cook's Illustrated article.
These should go in the front of the fridge where temperatures are warmer: berries, citrus, corn on the cob, melons, peas.
These do best in the crisper's humid environment: Artichokes, asparagus, beets, broccoli, cabbage, carrots, cauliflower, celery, chiles, cucumbers, eggplant, fresh herbs, green beans, leafy greens, leeks, lettuce, mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini.
Store anywhere in the fridge, provided it's not freezing: Apples, cherries, grapes.
Leave these on the counter, as they are subject to chill-injury: Apricots, avocados, bananas, kiwis, mangos, nectarines, papayas, peaches, pears, pineapple, plums and tomatoes.
Keep at cool room temperatures to prolong shelf life: Garlic, onions, potatoes, shallots, sweet potatoes, winter squash.
This is great. Thanks, Mom!
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