Meat and Fish
Meat and fish should be stored below 40 degrees. In most fridges, the air is colder at the bottom of the fridge, so store your meat and fish there.
Fruits and Vegetables
Some fruits and vegetables are meant to be stored in your refrigerator, others on your countertop and others in your pantry. Here’s a list of what to put where:
Fruits and vegetables to store in your refrigerator
- Baby bok choy
- Baby greens (kale, arugula, spinach)
- Cauliflower/Cauliflower rice
- Chinese broccoli
- Cut fruits and vegetables
- Fresh corn
- Green beans
- Hearty greens (Tuscan kale, radicchio, curly kale, Swiss chard)
- Salads and leafy greens
- Snap and snow peas
- Soft fruits (grapes, kiwis)
You should set your fridge to 40°F degrees or below, store vegetables separately from fruits, and keep chilled herbs in their packaging and place them in the crisper. We recommend storing all herbs in the fridge, except basil. Make sure they're not too close to the cooling unit, which will make them wilt.
Fruits and vegetables to store on your countertop and refrigerator
- Stone fruits (peaches, plums, nectarines)
Set on the countertop to ripen, and when ripe, store in your refrigerator. Separate ripe from unripe fruits.
Fruits and vegetables to store on your countertop and pantry
Separate potatoes from onions and shallots, and store each in a cool, dry place with dim to no light. You can store potatoes next to apples to avoid sprouting, and keep garlic on your countertop away from moisture, heat, and direct sunlight.
Ripe tomatoes are most flavorful when enjoyed at room temperature.
Mushrooms are highly absorbent. This is why you should wipe them clean rather than rinsing them.
Separate potatoes and onions during storage because they spoil faster when side by side.
Your vegetables will stay fresh for a minimum of 4 days after delivery. If stored properly upon delivery, all ingredients should last to the end of your best before date.