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Tuesday 11 21
Our Products

Food Storage Overview

Rendezvous Farm does a preliminary wash on all greens, and washes most of our produce prior to packing when it is deemed beneficial to the quality and shelf life of the product.

We recommend that you wash all products before consuming. Proper storage will help to keep farm products as fresh and flavorful as the day they were delivered to you. Following proper storage guidelines means maintaining quality, extending shelf life and most importantly—safety!

Storage Guide by Crop

Leafy vegetables want to be stored in the refrigerator at 35-40 degrees F. Freezing will badly damage greens (unless freezing for storage). Temperature changes from warm to cold or vice versa will degrade greens faster. Wash all greens before consuming.

Roots prefer to be stored in the refrigerator, root cellar, or similar space. Roots store best at temps of 32 degrees F, or just above, with high humidity. Crops sold as storage crops (carrots, onions and potatoes) have all been specially prepped and or cured. Storing them as directed will ensure shelf life. Rapid cooling and then returning to warmer temperatures will cause roots to sprout.

Tomatoes store best at temperatures between 45-60 degrees F. The warmer the storage, the faster they ripen. Direct sunlight speeds ripening. Not recommended to refrigerate. Wash before consuming.

Hot crops such as cucumbers, zucchini/summer squash and peppers store best between 40-50 degrees with high humidity. They can be stored at warmer temperatures, but will soften faster. Wash all vegetables before consuming.

Winter squash wants to be at temps 50-60 degrees with moderate humidity and good air circulation. Cooler temperatures will reduce storability.

Ideal Storage Temperatures

32º to 36º F / 90-95% humidity
Apples, Apricots, Asian Pears, Beets (topped), Berries, Cherries, Grapes, Kohlrabi, Leeks, Mushrooms, Nectarines, Oranges, Parsnips, Peaches, Pears, Plums

32º to 36º F / 95-100% humidity
Amaranth, Anise, Artichokes, Asparagus, Beets, Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Corn, Diakon Radish, Endive, Escarole, Green Garlic, Garlic Scapes, Jerusalem Artichokes, Leafy Greens, Lettuce, Onions (green), Parsley, Peas, Radicchio, Radishes, Rhubarb. Rutabagas, Salsify, Snow Peas, Spinach, Turnips

32º to 36º F / 65-75% humidity
Garlic (cured), Onions (dry)

40º F / 90-95% humidity
Cantaloupes, Clementine, Lemons, Oranges (CA and AZ), Pepino, Tomarillo, Tangerines

50º F / 85-90% humidity
Beans, Cucumber, Eggplant, Haricot Vert, Okra, Peppers, Potatoes (storage), Summer Squash

55º to 60º F / 85-90% humidity
Ginger Root, Grapefruit, Lemons, Limes, Melons (except cantaloupe), Potatoes (new), Pumpkin, Tomatillos, Tomatoes (ripe), Winter Squash

65º to 70º F / 85-90% humidity
Pears (unripe), Sweet Potatoes, Tomatoes (mature, green), Watermelon, Yams