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| Acorn
Squash If stored in a cool dry place acorn squash will keep for about three months. Storing in the refrigerator causes deterioration but un-cut will keep for one to two weeks. |
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| Beans A season vegetable that is second only to tomatoes in popularity. It will keep for about a week in a refrigerator, longer in cool dry place. |
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| Beets
- White, Orange and Red Round white, orange and red beet roots will keep for extended periods in both the refrigerator and a cool dry place. |
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| Broccoli Contains Vitamin C, Vitamin E and folic acid the are also a good source of calcium. The refrigerator life is about one week. |
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| Buttercup
Squash Buttercup squash is similar to the corn squash, in terms of how long it will keep. Baking (or microwaving) with butter and brown sugar in the cavity produces and wonderful side dish with almost any meat. |
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| Cabbage
- Red and Green Cabbage comes in a variety of green colours and red. It keeps extremely well even in the refrigerator, lasting up to a month. |
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| Carrots
- Orange and Purple High in fiber, sugar and vitamin A (from carotene) the carrot is a versitile vegetable, being eaten cooked or raw, diced, sliced, grated or mashed. Refrigerator life can extend to a month long. |
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| Celery Used as flavouring for stews and sauces, it is also eaten raw, and sometimes topped with cheese or other ingredients. It’s refrigerator life is ranges from 1 - 2 weeks. |
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| Cucumbers Cucumber is a tender, warm-season vegetable that does not keep well refrigerated or otherwise - maximum time being 1 week. Young cucumbers are used to make many varieties of pickles including dills, gerkins, and bread and butter. |
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| Garlic Garlic's antibacterial, antifungal, blood pressure-regulating, cholesterol-lowering, and circulation-enhancing properties are essential components of folk medicine around the world. Keeps well in or out of the refrigerator. |
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| Jerusalem
Artichokes Wrapped in sealed plastic and stored in a refrigerator they will keep for up to two weeks. The best way to cook artichoke is by steaming. |
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| Kohlrabi Both the leaves and underground stem are edible. The stem can be green, white or purple. Its flavor is milder than a turnip's. |
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| Leeks Leeks look like very large green onions, and have a distinct onion flavour. |
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Onions |
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| Parsnips Parsnips are sweet and look a bit like yellow carrots. Parsnips go well with roast beef, lamb or pork. |
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| Peas Peas are a cool weather crop. They need to be cooked very gently with a little butter or perhaps some mint. Their refrigerator life is only about 1 week. |
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| Peppers Pepper is a tender, warm-season vegetable. They come in many varieties such as green, yellow, orange and red. Their refrigerator life is about 7-10 days. They are great eaten cooked or raw. |
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| Rutabagas Rutabaga look like fat turnips they can be eaten .raw, grated into salads, or steamed, boiled or baked. Their refrigerator life is about 2-4 weeks. |
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| Sweet
Potatoes Sweet potatoes can be boiled, fried, pureed or baked in sweet or savory dishes. |
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| Swiss
Chard Swiss chard is related to spinach and beets. Its dark green leaves and crunchy stalks provide more vitamins and minerals than almost any other green. |
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| Tomatoes Refrigeration takes the flavour out of tomatoes, which is why most people love tomatoes fresh from the plant. |
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| Zucchini Zucchini can be prepared and eaten in many ways from battered and deep fried to raw. Zucchini can also be grated and used to make zucchini bread which is similar in texture to banana bread. |
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