Freshness Starts with Proper Handling
Creating a comprehensive handling guide for every product we carry is an ongoing process. Please check back regularly for more information and updates.
Kale
Storage & Handling:
● Keep kale refrigerated at 32–36°F (0–2°C).
● Store in a perforated plastic bag or airtight container to maintain moisture while allowing air circulation.
● Avoid washing until ready to use to prevent premature spoilage.
● Best consumed within 5–7 days of delivery for peak freshness.
● For longer storage, blanch and freeze; retains color, flavor, and nutrients.
Produce Care Tips
● Remove any wilted or yellow leaves before storing or cooking.
● Keep stems intact until ready to use; they help retain crispness.
● For smoothies or salads, chop and massage leaves to soften texture and enhance flavor.
● Pair with citrus or olive oil to balance its natural bitterness in dishes.
● Ideal for sautéing, steaming, roasting, or raw in salads — versatile and nutrient-rich.
Spinach
Storage & Handling:
● Store spinach unwashed in the refrigerator at 32–36°F (0–2°C).
● Use a perforated plastic bag or airtight container lined with paper towels to absorb excess moisture.
● Avoid overcrowding — air circulation prevents wilting.
● Consume within 3–5 days for optimal freshness and flavor.
● For longer storage, blanch and freeze, which preserves color and nutrients.
Produce Care Tips
● Remove yellowing or damaged leaves before storing or preparing.
● Rinse just before use to prevent premature spoilage.
● For salads, toss leaves gently to avoid bruising.
● Ideal for sautéing, steaming, blending in smoothies, or fresh salads.
● Pair with acidic ingredients like lemon juice or vinegar to enhance flavor and preserve color.
Cucumber
Storage & Handling:
● Store cucumbers at 45–50°F (7–10°C) for optimal quality — avoid temperatures below 41°F (5°C), as they are sensitive to chilling injury.
● If refrigeration is necessary, store in the crisper drawer and consume within a few days to minimize cold damage.
● Keep cucumbers unwashed and in a breathable bag or loosely wrapped to prevent moisture buildup.
● Avoid sealing in airtight plastic bags, as excess moisture can accelerate spoilage.
● Best consumed within 5–7 days of purchase for optimal freshness and texture.
Produce Care Tips
● Wash under cold water just before use.
● Trim ends if they become soft or dried out.
● Store whole whenever possible; sliced cucumbers should be kept in an airtight container and used within 1–2 days.
● Ideal for salads, sandwiches, pickling, and fresh snacking.
● Pair well with yogurt, herbs, citrus, and light dressings.
● Handle gently to avoid bruising or soft spots.
Bell Pepper
Storage & Handling:
● Store bell peppers refrigerated at 45–50°F (7–10°C) in the crisper drawer to maintain freshness and crisp texture.
● Keep unwashed and in a breathable bag or loosely wrapped to prevent excess moisture buildup.
● Avoid sealing in airtight plastic bags, as trapped moisture can cause spoilage and soft spots.
● Best consumed within 1–2 weeks of purchase for optimal quality.
● Once cut, store in an airtight container in the refrigerator and use within 2–3 days.
Produce Care Tips
● Inspect for soft or damaged spots and remove any compromised peppers before storage.
● Wash gently under cold water just before use.
● Handle carefully to avoid bruising, especially when plating or for wholesale packaging.
Tomatoes
Storage & Handling:
● Store tomatoes at room temperature, away from direct sunlight, to maintain flavor and texture.
● Avoid refrigeration until fully ripe, as cold can reduce flavor and cause mealy texture.
● Keep stem-side down to prevent moisture loss and bruising.
● Use within 3–5 days of ripening for optimal taste.
● For longer storage, preserve by canning, roasting, or freezing.
Produce Care Tips
● Handle gently to avoid bruising; tomatoes are delicate and prone to damage.
● Wash just before use, not before storage, to prevent mold.
● Perfect for fresh salads, sauces, roasting, and sandwiches.
● Combine with fresh herbs and olive oil to enhance natural sweetness.
● For chefs, check ripeness by gentle pressure — should yield slightly under fingers for peak flavor.
Radicchio
Storage & Handling:
● Store radicchio refrigerated at 32–36°F (0–2°C) in the crisper drawer to maintain freshness.
● Keep unwashed in a perforated plastic bag or loosely wrapped to retain moisture while allowing airflow.
● Avoid excess moisture, as it can lead to spoilage and leaf deterioration.
● Once cut, wrap tightly or store in an airtight container and refrigerate immediately.
● Best consumed within 1–2 weeks when whole, and within 3–5 days once cut.
Produce Care Tips
● Remove any wilted or damaged outer leaves before use.
● Rinse under cold water and dry thoroughly before serving.
● Radicchio has a naturally bitter flavor — soaking briefly in cold water can help mellow the bitterness if desired.
Cabbage
Storage & Handling:
● Store cabbage refrigerated at 32–36°F (0–2°C) in the crisper drawer to maintain freshness and humidity.
● Avoid tightly sealing, as trapped moisture can lead to spoilage.
● Best consumed within 1–2 weeks for whole cabbage, and within 3–5 days once cut.
● Keep away from ethylene-producing fruits (such as apples and bananas) to prevent premature spoilage.
Produce Care Tips
● Remove any wilted or damaged outer leaves before use.
● Rinse thoroughly under cold water before cutting or consuming.
● Cut surfaces may dry out or discolor — trim lightly if needed before use.
● Ideal for salads, slaws, stir-fries, soups, and fermentation (e.g., sauerkraut).
● Store cut portions with the core intact when possible to retain moisture longer.
● Handle gently to avoid bruising or splitting of the leaves.
Potatoes
Storage & Handling:
● Store potatoes in a cool, dark, and well-ventilated area at 45–50°F (7–10°C).
● Keep away from direct sunlight to prevent greening and solanine formation.
● Avoid storing near onions or fruits that produce ethylene gas, which can accelerate sprouting.
● Do not refrigerate raw potatoes; cold temperatures convert starches to sugar, affecting flavor and texture.
● Use within 2–3 weeks for optimal taste and texture, or monitor regularly for sprouting.
Produce Care Tips
● Inspect potatoes regularly and remove any sprouting or soft spots.
● Wash just before cooking, not before storage, to preserve shelf life.
● Ideal for roasting, mashing, baking, or frying.
● For chefs, cutting potatoes uniformly ensures even cooking and consistent texture.
● Store different varieties separately if possible, as some types (e.g., Russet vs. Yukon Gold) have different shelf lives.
Avocado
Storage & Handling:
● Store unripe avocados at room temperature (65–75°F / 18–24°C) until they soften.
● Once ripe, move to the refrigerator to slow further ripening; can last 3–5 days.
● Keep avocados away from direct sunlight and ethylene-producing fruits if unripe.
● Handle gently to avoid bruising — damaged areas will accelerate spoilage.
● For longer storage, slice and store with a little lemon or lime juice to prevent browning.
Produce Care Tips
● Check ripeness by gentle pressure at the stem end — it should yield slightly when ready.
● For salads, sandwiches, or dips, slice or mash just before use to maximize flavor and texture.
● Store cut avocados in an airtight container with acidic protection (lemon/lime) to minimize oxidation.
● Ideal for smoothies, salads, guacamole, and toast toppings.
● Pair with tomatoes, citrus, or olive oil to enhance natural flavor.
Blueberries
Storage & Handling:
● Keep blueberries refrigerated at 32–36°F (0–2°C) in their original container or a shallow container lined with paper towels to absorb moisture.
● Do not wash before storage — excess moisture promotes mold and spoilage.
● Avoid stacking too deep; thin layers prevent crushing.
● Best consumed within 5–7 days of delivery for optimal freshness.
● For longer storage, freeze on a tray first, then transfer to airtight freezer bags to preserve texture and flavor.
Produce Care Tips
● Gently inspect for moldy or crushed berries and remove them before storage.
● Rinse berries just before serving or using in recipes.
● Ideal for desserts, smoothies, salads, or as fresh garnishes.
● Pair with yogurt, citrus, or leafy greens to enhance flavor.
● Handle carefully to maintain shape and appearance, especially for plating or wholesale packaging.
Lemon
Storage & Handling:
● Store lemons refrigerated at 40–45°F (4–7°C) in the crisper drawer or in perforated plastic bags to retain moisture.
● Keep lemons away from ethylene-producing fruits like apples and bananas to prevent premature softening.
● Whole lemons can last up to 3–4 weeks when stored properly.
● Avoid stacking too tightly to prevent bruising.
● For longer storage, freeze zest or juice separately.
Produce Care Tips
● Roll lemons gently before juicing to maximize juice yield.
● Wash before use if using zest or slices for garnish.
● Ideal for cocktails, salad dressings, marinades, and desserts.
● Store cut lemons in an airtight container in the fridge to maintain freshness.
● Pair with seafood, leafy greens, and herbs to enhance flavor.
Strawberries
Storage & Handling:
● Keep strawberries refrigerated at 32–36°F (0–2°C) in their original container or a breathable container lined with paper towels to absorb excess moisture.
● Do not wash before storage — moisture accelerates mold growth and spoilage.
● Keep the hulls (green tops) intact until ready to use to maintain freshness.
● Best consumed within 2–4 days of delivery for optimal freshness and texture.
Produce Care Tips
● Inspect regularly and remove any soft or moldy berries immediately to prevent spreading.
● Rinse gently under cold water just before use, and pat dry.
● Avoid soaking, as strawberries absorb water and lose flavor.
Oranges
Storage & Handling:
● Store oranges at 36–45°F (2–7°C) in the refrigerator to extend shelf life, or at cool room temperature if consuming within a few days.
● Keep in a breathable bag or loose in the crisper drawer to allow airflow and prevent moisture buildup.
● Avoid storing in sealed plastic bags, as trapped moisture can lead to mold.
● Best consumed within 1–2 weeks when refrigerated, or within 3–5 days at room temperature.
Produce Care Tips
● Inspect regularly and remove any soft or moldy fruit to prevent spreading.
● Wash under cool water before peeling or cutting.
● Oranges can be stored alongside other citrus but should be kept separate from highly ethylene-sensitive produce.
● Handle with care to avoid bruising, which can lead to faster spoilage.
Kiwi
Storage & Handling:
● Store unripe kiwis at room temperature until they yield slightly to gentle pressure.
● To speed up ripening, place in a paper bag with ethylene-producing fruits such as apples or bananas.
● Once ripe, refrigerate at 32–36°F (0–2°C) to extend shelf life.
● Keep in a breathable container or loosely stored to prevent excess moisture buildup.
● Do not wash before storage — rinse just before consumption.
● Best consumed within 5–7 days once ripe and refrigerated.
Produce Care Tips
● Check ripeness by gently pressing — ripe kiwis will be slightly soft, not firm or mushy.
● Avoid stacking heavy items on top, as kiwis bruise easily.
● Slice or scoop with a spoon for easy consumption.
Apples
Storage & Handling:
● Store apples refrigerated at 32–36°F (0–2°C) in the crisper drawer to maintain freshness and crisp texture.
● Keep in a breathable bag or loosely stored to allow airflow and prevent moisture buildup.
● Apples produce ethylene gas — store separately from ethylene-sensitive produce to avoid premature ripening.
● Best consumed within 2–4 weeks when refrigerated for optimal quality.
● Keep away from strong odors, as apples can absorb surrounding smells.
Produce Care Tips
● Inspect regularly and remove any bruised or damaged apples to prevent spoilage from spreading.
● Wash thoroughly under cold water before eating or slicing.
● Store cut apples in an airtight container and use within 1–2 days to prevent browning.
● To slow browning, lightly coat cut surfaces with lemon juice.
Mushrooms
Storage & Handling:
● Store mushrooms refrigerated at 34–38°F (1–3°C) in their original packaging or in a paper bag to allow airflow and prevent moisture buildup.
● Avoid storing in airtight plastic containers or sealed bags, as trapped moisture can cause sliminess and spoilage.
● Do not wash before storage — mushrooms absorb water easily and may deteriorate faster.
● Best consumed within 5–7 days of delivery for optimal freshness and texture.
● If pre-sliced, use within 2–3 days as they spoil more quickly.
Produce Care Tips
● Clean gently with a dry brush or damp paper towel just before use — avoid soaking.
● Trim the stem ends if they appear dry or discolored.
● Cook thoroughly for best flavor and texture; mushrooms release moisture when heated.
● Handle gently to avoid bruising and maintain appearance, especially for presentation.
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Stanley Produce brings four generations of hands-on experience in the Bay Area produce market, with deep relationships, real-time sourcing insight, and a commitment to quality you can count on. This section will keep you up to date with what’s fresh, what’s moving, and what to plan for—giving you a clear advantage when it comes to availability, pricing, and seasonal shifts. Whether you’re placing orders daily or planning ahead, consider this your go-to resource for staying connected to the pulse of produce in the Bay Area.
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Main line (Call): (415) 282-7510
Second line (Call): (415) 410-9495
Third line (Text to Order): 415-705-9763
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