Carrots: Cut off the tops, store in the refrigerator in a closed container with plenty of moisture. Carrots
like to be kept moist and cool.
Celery: Place in a shallow cup or bowl of water on the counter or in the refrigerator.
Summer squash and zucchini: Leave on the counter; wrap in a cloth and refrigerate for longer
Eggplant: Leave on the counter; don’t wash until ready to use.
Beets: Cut off the tops, then store in an open container covered with a damp cloth.
Tomatoes: Store on the counter. Tomatoes belong on your counter, not in your refrigerator. Erin keeps her Sungold and other cherry tomatoes in a Tourne Berry Bowl. For larger tomatoes, store them in a single layer, upside down on a plate to keep them from rotting too quickly. Eggplant and summer squash are happiest on the counter, too.
Keep free of moisture until ready to use; store on the counter or in the crisper for longer storage.
Root vegetables like carrots
and beets send energy into their leaves even after they’ve been harvested. Keep all the nutrition in the root itself by storing them without leaves. Save the beet greens and use them as you would chard. Some vegetable nuts eat carrot
tops, but most folks agree that they’re toxic.