How to Make Your Farmers Market Produce Last Longer

There is something about a farmers market that makes me believe I can cook for 14 people every night of the week.

I see the tomatoes. I buy the tomatoes.

Then come the peaches, the corn, the berries, the fresh herbs and one absolutely gorgeous bunch of greens that I have no actual plan for but simply cannot leave behind.

Suddenly, I am walking back to my car with three bags hanging from each arm and a very optimistic vision for the week ahead.

Sound familiar?

Farmers market produce is one of the best parts of summer in Colorado. It is fresh, colorful and packed with flavor. But because it is often picked closer to peak ripeness, it also deserves a little extra attention once you get it home.

The goal is simple: eat more of what you bought and throw away less of it.

Here are a few tricks I use to keep that beautiful farmers market haul fresh for as long as possible.

First Things First: Do Not Wash Everything

I know. You want to get home, wash everything, line it up beautifully in the refrigerator and feel like you have your life completely together. Resist the urge!

Extra moisture can speed up spoilage, especially with berries and delicate produce. Unless you know you are eating something right away, it is usually better to store it unwashed and rinse it just before using it.

Your strawberries do not need a bath on Sunday if you are not eating them until Wednesday.

Treat Fresh Herbs Like Flowers

Fresh herbs are one of my farmers market weaknesses.

Basil. Cilantro. Parsley. Dill. Mint.

I want them all. The problem is that herbs can go from gorgeous to sad and floppy surprisingly fast.

For many herbs, trim the ends of the stems and place them in a jar with a little water, just like flowers. Parsley and cilantro can usually go into the refrigerator with a loose bag over the top.

Basil is a little more dramatic. Keep it at room temperature and away from cold refrigerator temperatures.

And please use the herbs! Do not keep saving them for the “right recipe.” Toss them into salads. Blend them into sauces. Add them to eggs. Stir them into butter. Throw them on top of dinner. Fresh herbs were not meant to die slowly in the produce drawer.

Berries Need Breathing Room

There is nothing more disappointing than buying beautiful farmers market berries and finding fuzzy ones two days later.

First, check the container when you get home and remove any berries that are already soft or damaged. One questionable berry can quickly become a group project! Store the rest in a shallow container lined with a paper towel, and do not pack them too tightly. Berries are delicate. They do not enjoy being smashed together in a crowded container.

Wash them right before eating. Then try not to eat the entire container while standing at the kitchen counter.

Tomatoes Do Not Belong in the Refrigerator

Please do not spend good money on beautiful, flavorful summer tomatoes and immediately send them into refrigerator. Whole, uncut tomatoes are happiest on the counter at room temperature. Cold temperatures can dull their flavor and affect their texture. Keep them out of direct sunlight and give them a little space.

Once a tomato is cut, refrigerate the leftovers. But a gorgeous whole farmers market tomato? Let it live its best life on the counter.

Give Your Greens a Little Attention

Lettuce and leafy greens can be a bit needy, but they are worth it.

Remove any damaged leaves, make sure the greens are dry and store them with a paper towel to help absorb excess moisture. A container or loosely closed bag works well. If your greens start looking tired, do not give up on them immediately. A quick soak in ice water can sometimes bring the crunch right back.

It is basically a spa day for lettuce.

Keep Potatoes and Onions Apart

Potatoes and onions may seem like natural roommates, but they are better off living separately.

Store both in a cool, dark, well-ventilated place, but do not pile them together. Onions release gases that can make potatoes spoil faster.

Also, neither one needs to be shoved into the refrigerator.

Give them some air. Give them some space.

Corn Is Not Waiting Around for You

Fresh Colorado corn is one of summer’s greatest gifts, and it is best eaten as soon as possible.

The sugars in corn begin changing after it is picked, which means the longer it sits, the more of that wonderful sweetness you lose. If you are not eating it right away, keep it in the refrigerator with the husks on.

Better yet, plan corn night before you even leave the market.

Peaches Need a Game Plan

Colorado peach season is serious business and it is almost here.

If your peaches are still firm, leave them on the counter until they are fragrant and give slightly when gently pressed. Once ripe, move them to the refrigerator if you need to buy yourself a little more time.

And if several ripen at once?

That is not a problem. That is an invitation.

Grill them. Make salsa. Add them to salads. Bake them. Freeze slices for later. Or stand over the sink eating one while juice runs down your arm. Also acceptable.

Your Refrigerator Drawers Actually Have a Purpose

Those little humidity controls are not just there to confuse you.

Produce that tends to wilt, such as leafy greens, broccoli and herbs, generally likes higher humidity. Produce that releases ethylene gas and is more likely to rot, such as apples and ripe fruits, generally does better with lower humidity.

You do not have to turn your refrigerator into a science lab, but using the drawers correctly can make a difference.

Have an “Eat Me First” Spot

This might be my favorite trick because it requires almost no effort.

Choose one visible spot in your refrigerator for produce that needs to be used soon.

Half a cucumber? Put it there.

Peaches getting very ripe? There.

Herbs that have two good days left? You know where they go.

When you open the refrigerator to figure out what to make, start with the Eat Me First section.

It is much easier to use food when you can actually see it.

When in Doubt, Freeze It

You do not have to finish everything before it reaches its final day.

Freeze berries for smoothies.

Freeze chopped peppers for soups and sauces.

Freeze herbs in olive oil.

Blanch and freeze green beans.

Cut corn from the cob and save it for later.

Slice ripe peaches and freeze them for a future dessert.

Your freezer is not where food goes to be forgotten. Think of it as your farmers market backup plan.

The Best Trick? Shop With a Loose Plan

I will never tell you to go to a farmers market with a rigid shopping list. That takes away half the fun.

You should absolutely buy the tomato that looks too good to leave behind. But before you buy six zucchini, three bunches of herbs, a basket of peaches and enough kale to feed a small village, ask yourself one question:

What am I actually going to do with this?

You do not need a complete recipe. Just a loose plan.

Grill it.

Make a salad.

Add it to pasta.

Turn it into breakfast.

Freeze it.

Invite friends over.

A little intention at the market can save a lot of forgotten produce later.

Bring Home the Good Stuff and Enjoy It

Farmers markets connect us to the season, our local growers and the food that is at its very best right now.

So bring home the tomatoes. Buy the peaches. Grab the fresh herbs.

Just give them a little love when you get home. And if you accidentally buy more than you can eat? Invite someone over and cook for them. That is always a good use of fresh food.

Happy market shopping and happy cooking!