Storing your share for spring break

With spring break around the corner, we wanted to provide you with a share that will last through the break since many of you will be away.

General Storage Guidelines, via theKitchn:

1. Do Not Store Fruits and Vegetables Together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the "one bad apple" adage.)
• Also, do not store root vegetables and onions together, as they will spoil faster.
2. For Vegetables: Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out. Make sure the bag you store the veggies in has some holes punctured to allow for good air flow. Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot. Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.

Storage advice for the items in this week's share:

Pea Greens: if you are going away, eat them before you go! Like kale and lettuce, pea greens should be stored in a loose bag in the crisper/vegetable drawer of your fridge. As divine as it may taste, this delicate green spoils quickly, so it should be eaten within 1-2 days.
Onions: store 
in 
a
 cool, 
dark
 and
 dry, 
place ‐ 
good
 air
 circulation 
is 
best, 
so 
don’t
 stack 
them.
Carrots: cut 
the 
tops 
off 
to 
keep 
them 
fresh
 longer.
 Place 
them
 in
 closed 
container 
with
 plenty 
of 
moisture, 
either wrapped
 in 
a 
damp 
towel
 or
 dunk 
them
 in
 cold 
water
 every 
couple 
of
 days
 if
 they’re
 stored 
that
 long.
     Alternative: store the carrots in a covered container filled with water. This will keep them fresh for a long time!
Parsnips: an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Braising greens: remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Radishes: remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Apples: apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible. Keep them in the crisper drawer and lay a slightly dampened paper towel on top of the apples. Storage in a cardboard box in the fridge works well long-term too.
Rutabagas: in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
(And if you still have them..)
Potatoes: (like 
garlic
 and 
onions) 
store
 in 
cool,
 dark 
and
 dry 
place,
 such
 as, 
a 
box 
in 
a 
dark
 corner 
of 
the 
pantry; 
a 
paper
 bag 
also 
works 
well. Make sure to let them dry out (if still wet from washing) before storing

References:
"A Guide to Storing Fruits and Vegetables," theKitchn.
"How-To: Store Fruits and Vegetables," Berkeley Farmer's Market.