TLC FOR YOUR VEGGIES
Papaya - A papaya that is partially yellow should be left at room temperature and allowed to ripen for a few days. If you want to speed up this process, place it in a paper bag with a banana. Ripe fruit should be stored in the refrigerator and consumed within one or two days for maximum flavor.
Lemons - Uncut lemons can be left out on the counter. Once cut, place inside a zip-locked bag, squeezing out as much air as you can. In this state, the lemons may retain most of their juice and flavor for as long as four weeks.
Kale - Wash kale dry and store your kale in an airtight container in the refrigerator. The less moisture possible is best.
Beets - The beet should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the vegetable drawer of your refrigerator. With this preparation and care, the beet should last at least two to three weeks.
Cucumber - Wrap in a moist towel and place inside the fridge. If you’re planning on eating them within a day or two after buying them, they should be fine left out in a cool room. Lasts up to a week in the fridge.
Eggplant - Eggplant will do fine left out in a cool room. Avoid washing your eggplant, as it doesn't like any extra moisture around its leaves. For longer storage, store it in the crisper. Keeps five to seven days.
Sweet Onion - Store in a cool and dry area that is not exposed to light. Uncut onions should last two to three months on the shelf. Once cut, cover exposed flesh with plastic wrap and store in the fridge.
Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
Green Beans - Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about five days.