Pre-Washed Salad Greens and Salad Kits
Pre-washed salad greens in bags or clamshell containers, and in salad kits are highly perishable. Always keep them refrigerated (ideal temp 32-36°F / 0-2°C). After opening, store any leftover greens in their original bags or containers, tightly closed. Consume by the “use by” date on the packages. Discard any package with leaves that look discolored or wilted, or smell bad.

Romaine Hearts and Romaine Heart Leaves
Our Romaine Heart Leaves are washed and trimmed, then packed in a clear reclosable clamshell.

Our 3-count bag of organic Romaine Hearts are packed just as they're harvested in the field. They're not pre-washed, so wash carefully before use.

Like all lettuces, our Romaine Hearts and Leaves are perishable. Keep them refrigerated (32-36°F / 0-2°C), away from fruits to avoid deterioration and transfer of off-flavors. Consume by the "use by" date on the package, and discard leaves that look slimy, discolored, wilted, or that smell bad.

Bell Peppers
Bell peppers are perishable. Store whole bell peppers in a cool, dry place (45–50°F / 7–10°C), away from fruits to avoid over-ripening them. Wash thoroughly and cut away any damage or bruises before use. Discard peppers that look shriveled, feel soft, or smell bad. Always refrigerate cut peppers.

Broccoli
Fresh broccoli is perishable. Keep refrigerated (32–36°F / 0–2°C). Sprinkle with water and store in a plastic bag to avoid dehydration. Wash thoroughly and trim away any damage or bruises before using. Discard broccoli that looks wilted, bends easily, or smells bad.

Carrots
Fresh carrots are perishable. Keep refrigerated (32–36°F / 0–2°C). Remove tops, rinse, and store in a plastic bag to avoid dehydration. Wash thoroughly and use a vegetable brush to remove surface dirt. Cut away any damage or bruises before using. Discard carrots that feel soft or smell bad.

Cauliflower
Fresh cauliflower is perishable. Keep refrigerated (ideal temp 32–36°F / 0–2°C). Wash thoroughly and cut away any damaged or discolored areas before using. Discard cauliflower that looks wilted or smells bad.

Celery
Fresh celery is perishable. Keep refrigerated (32–36°F / 0–2°C). Wash thoroughly and use a vegetable brush to remove surface dirt. Trim and store in a plastic bag. Cut away any damage or bruises before using. Discard celery with cracks, soft or wilted ribs, or a bad smell.

Garlic
Fresh garlic is perishable. Store whole heads of garlic in a cool, dark, well-ventilated place (45–50°F / 7–10°C), but do not refrigerate whole garlic. Store away from other foods that may pick up its taste. Peel the papery husk from each clove and cut away any damage or bruises before using. Discard garlic that has sprouted, shows signs of moisture, rot, or mildew, or smells bad. Always refrigerate peeled or cut garlic in a tightly sealed container.

Green Onions
Fresh green onions are perishable. Keep refrigerated (32–36°F / 0–2°C) in a sealed plastic bag to avoid transfer of off-flavors. Wash thoroughly before use. Discard green onions that appear discolored or slimy, have wilted greens, or smell bad.

Lettuce
Fresh lettuce is perishable. Keep heads of lettuce refrigerated (32–36°F / 0–2°C), away from fruits to avoid deterioration and transfer of off-flavors. Wash thoroughly and cut away any damage or bruises before use. Discard leaves that look slimy, discolored, or wilted, or that smell bad.

Onions
Bulb onions are perishable. Store in a cool, dark, well-ventilated place (55–65°F / 13–18°C) away from potatoes (potatoes will absorbe onions’ moisture and deteriorate faster). Peel and rinse thoroughly, then cut away minor bruises or damage before before use. Discard onions that have sprouted, show signs of rot or mildew, feel soft, or smell bad. Always refrigerate cut onions in a tightly sealed container.

Potatoes
Potatoes are perishable. Store whole potatoes in a cool, dry, dark place (45–50°F / 7–10°C) with good ventilation, but do not refrigerate. Wash thoroughly and scrub vigorously with a good vegetable brush to remove surface dirt before use. Cut away any damage, bruises, or sprouts. Green discoloration just under the skin can be trimmed away, but discard potatoes with green extending into the flesh, soft spots, or an unpleasant odor.

Tomatoes
Fresh tomatoes are perishable. Keep unripe tomatoes in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, and store ripe tomatoes at room temperature. Wash thoroughly and cut away any damaged or bruised areas before using. Discard tomatoes that are mushy or split, appear wilted, look discolored, or smell bad. Never refrigerate whole tomatoes, but always refrigerate cut tomatoes.

Yams
Yams are perishable. Store whole yams in a cool, dry, dark place (45–50°F / 7–10°C) with good ventilation, but do not refrigerate. Wash thoroughly and scrub vigorously with a good vegetable brush to remove surface dirt before use. Cut away any damage, bruises, or sprouts. Green discoloration just under the skin can be trimmed away, but discard yams with green extending into the flesh, soft spots, or an unpleasant odor.

Apples
Fresh apples are perishable — especially ready-to-eat apple slices. Always keep them refrigerated (32–36°F / 0–2°C). Discard any cut fruit that has passed its “use by” date, feels mushy, or smells bad. Store whole apples away from greens, onions, meat, eggs, and dairy products to avoid transfer of odors. Wash them thoroughly and cut away any damage or bruises before using. Discard apples that feel soft, look wilted, or smell bad.

Avocados
Fresh avocados are perishable. Ripen whole avocados in a paper bag or a warm spot in the kitchen; when fully ripe, whole avocados can be stored in a cool, dry place (45–55°F / 7–13°C). Store away from other fruits to avoid over-ripening them. Wash thoroughly before peeling and cut away any damage or bruises before use. Ripe avocados yield readily to gentle pressure, but discard avocados that feel very mushy, look damaged, or smell bad. Always refrigerate cut avocados; leave the pit in or sprinkle it with a little lemon juice to help keep the flesh from turning brown.

Blueberries
Blueberries are highly perishable. Store refrigerated in their original container (ideal temp 32–36°F / 0–2°C), and use promptly, within 1–2 days. Do not wash until ready to use, then rinse thoroughly. Avoid berries or containers that are wet with juice. Discard any berries with decay or bruises, and do not use berries that are discolored, mushy, or smell bad.

Cantaloupe
Fresh cantaloupe is perishable. Store whole cantaloupe in a cool, dry place (45–50°F / 7–10°C), away from other fruits to avoid over-ripening them. Wash thoroughly and scrub the rind gently with a good vegetable brush before cutting. Ripe cantaloupes will have a pleasant melon aroma. Avoid those with large areas of skin without the characteristic netting, and discard melons that make a sloshy sound when shaken, or that have soft spots, bruising, cracks, a wet stem end, a predominantly yellow color, or a bad smell. Always refrigerate cut cantaloupe in a tightly sealed container.

Grapefruit
Fresh grapefruit is perishable. Store whole grapefruit in a cool, dry place (45–50°F / 7–10°C), away from other fruits to avoid over-ripening them. Wash before using, even if you plan to peel it. Although most scarring on the skin doesn’t affect the pulp inside, discard grapefruit with discolored areas or mold on the skin, soft or puffy spots, or a bad smell. Always refrigerate cut grapefruit.

Grapes
Fresh grapes are highly perishable. Keep refrigerated (32–36°F / 0–2°C) in a sealed plastic bag to avoid transfer of off-flavors, and consume promptly. Do not wash until ready to use, then rinse thoroughly. A slight powdery appearance on the skin (“bloom”) is natural and harmless. Discard grapes that look bruised, feel mushy, or smell bad.

Honeydew
Fresh honeydew melon is perishable. Store in a cool, dry place (55–65°F / 13–18°C) away from other fruits. A ripe honeydew will have a dusty, velvety feel when you run your hand over the skin; avoid melons that feel smooth and hard without the velvety texture. Wash and scrub the rind gently with a good vegetable brush before cutting. Discard melons with soft or watery spots, shriveled skin, cracks, signs of rot, or a bad smell. Always refrigerate cut melon.

Kiwi
Fresh kiwis are perishable. Keep whole, unripe kiwifruit in a paper bag at room temperature until ripe (55–70°F / 13–21°C), then refrigerate (32–36°F / 0–2°C) away from other fruits to avoid over-ripening and transfer of off-flavors. Wash thoroughly and cut away any damage or bruises before use. Discard fruit that looks shriveled, feels soft, or smells bad. Always refrigerate cut kiwifruit.

Lemons
Fresh lemons are perishable. Store in a cool, dry place (45–50°F / 7–10°C), away from other fruits to avoid absorption of off-odors. Wash before using, even if you plan to peel them. Discard lemons with discolorations or mold on the skin, soft or spongy spots, hard skin, or a bad smell. Always refrigerate cut lemons.

Nectarines
Fresh nectarines are perishable. Keep whole, unripe nectarines in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, then refrigerate (32–36°F / 0–2°C) and consume within 5 days. Store away from other fruits to avoid over-ripening. Ripe nectarines have a pleasant, sweet fragrance. Wash thoroughly and cut away any damage or bruises before use. Discard any nectarines with shriveled or mushy spots, large bruises, or a bad odor. Always refrigerate cut nectarines.

Oranges
Fresh oranges are perishable. Store whole oranges in a cool, dry place (45–50°F / 7–10°C). Wash before using, even if you plan to peel them. Discard oranges with bruised or shriveled areas, mold on the skin, soft or spongy spots, or a bad smell. Always refrigerate cut oranges.

Peaches
Fresh peaches are perishable. Keep whole, unripe peaches in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, then refrigerate (32–36°F / 0–2°C) and consume within 2–4 days. Store away from other fruits to avoid over-ripening. Ripe peaches have a pleasant, peachy fragrance. Wash thoroughly and cut away any damage or bruises before use. Discard any shriveled fruit or peaches with mushy spots, large bruises, or a bad odor. Always refrigerate cut peaches.

Pears
Fresh pears are perishable. Keep whole, unripe pears in a paper bag at room temperature (55–70°F / 13–21°C) until fully ripe, then refrigerate (32–36°F / 0–2°C) away from greens and vegetables to avoid absorption of off-flavors. Wash thoroughly and cut away any damage or bruises before use. Discard fruit with large bruises, discolorations, or an unpleasant odor. Always refrigerate cut pears.

Plums
Fresh plums are perishable. Keep whole, unripe plums in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, then refrigerate (32–36°F / 0–2°C) and consume within 3–5 days. Store away from other fruits to avoid over-ripening. Wash thoroughly and cut away any damage or bruises before use. Discard any shriveled fruit or plums with soft spots, cracks, large bruises, or a bad odor. Always refrigerate cut plums.

Strawberries
Fresh strawberries are highly perishable. Remove from their original container and store in the coldest part of the refrigerator (32–36°F / 0–2°C), loosely covered with plastic wrap. Use promptly, within 1–3 days. Do not wash until ready to use, then wash thoroughly with the caps on, trimming later if desired. Allowing berries to reach room temperature just before using can improve their flavor. Discard berries with wilted caps, brown spots or large bruises, and do not use berries that are discolored, mushy, or smell bad.