After picking, produce still needs proper care

It’s one thing to pick your produce when it’s at peak ripeness. It’s another to deal with it after bringing it into the kitchen.

Many vegetables and fruits – notably lettuce, sweet corn and peas – decline quickly in quality unless eaten or preserved without delay.

Avoid harvesting such things as leafy greens in the midday heat when the sun will cause them to wilt, said Roger Doiron, founding director of Kitchen Gardeners International in Scarborough, Maine.

“We like to harvest our salads right before mealtime,” Doiron said. “If your schedule doesn’t allow you to do that, you can harvest in the morning and keep your salad greens in the crisper of your refrigerator. If you don’t have time to wash your greens thoroughly after harvest, it’s a good idea to give them a quick rinse and spin, as a little moisture will help keep them stay fresh during the day.”

Plan ahead if you hope to keep produce at its flavorful best, said Lauren Devine, editor of the “Ball Complete Book of Home Preserving” (Alltrista Consumer Products Co.).

“Do it quickly,” Devine said. “Have your equipment all laid out. Know exactly what needs to be done.”