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Bacon Avocado:  This green-skinned variety darkens only slightly when ripe, so the best way to check for ripeness is to apply gentle pressure to the fruit; if it yields to the gentle pressure, it’s ready to eat.

Leeks: Lightly wrap in plastic wrap, unwashed and untrimmed, to contain the odor and moisture. Store in the vegetable drawer of your refrigerator.

Brussels Sprouts:

Grapefruit: Store at room temperature for a few days if planning to consume within that time frame.  Otherwise, store in the fridge.

Celeriac: Wrap in plastic and store in the fridge for up to one week. Wash well before use and peel. Enjoy in soups, stews and salads.

Red Bell Peppers:

Ataulfo Mango: Store at room temperature for several days to soften until they yield to gentle pressure and the skin wrinkles. Once ripe, you may refrigerate for a few days before using.

Sunchokes: Handle sunchokes with care as they will bruise easily. Store in a cool, dry, well-ventilated area away from light, or in the vegetable drawer of the refrigerator, wrapped in paper towels to absorb humidity, and sealed in a plastic bag. Sunchokes may be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Peeling can be difficult due to the protuberances and is not necessary.

Navel Oranges

Yellow Onions: Store in a cool, dry, well-ventilated place.  Place in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath.

Bunched Spinach: Upon receipt, untie, remove any blemished leaves, trim off stems, and wash thoroughly in cold water. Repeat until all the grit is gone. Spin dry in a salad spinner or drain well, then put into plastic bags loosely wrapped with paper towels. Spinach is highly perishable; plan to use within a couple of days.

Navel Oranges:

Cucumber: Refrigerate in the crisper drawer for up to four days.  Wash before use.

Sunchokes: Store in a cool, dry, ventilated area away from light, or in the vegetable drawer of the fridge, wrapped in paper towels to absorb humidity, and sealed in a plastic bag.

Parsnips:

Clementine Mandarins: Store in the fridge until ready to use.  Excellent for eating out of hand, or try adding to salads or desserts.

Rutabaga: Store in a cool, dry, dark place with good ventilation, or refrigerate. Rutabagas can be refrigerated for up to two weeks or left at room temperature for one week. Wash and peel before use.

Lemons:

Parsley: Make sure leaves are as dry as possible—refrain from washing until ready to use. Trim stem ends and place in a jar of water; cover with a plastic bag and store in a cool place or in the fridge. Change the water if it discolors after a few days.

Green Beans: Store in a plastic bag in the fridge.  Wash before use.  When cooking beans, cook them a minimal amount of time (steaming or stir-frying works best). Beans should retain a bright color when cooked.

Bunched Carrots: Remove tops before storing.  Refrigerate in the coolest part of the fridge, in a plastic bag or wrapped in a paper towel to prevent moisture loss.

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Bosc Pears: Bosc pears are sweeter and more flavorful earlier in the ripening process than other pears. As a result, Boscs can be enjoyed before their flesh has fully softened. Enjoy immediately upon receipt, or leave out on the counter for a few days to soften.  Bosc pears are excellent for cooking with, as well as for adding to salads and snacks.

Leeks: Store unwashed in the vegetable drawer of the fridge, lightly wrapped in plastic to contain the odor and moisture.