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Produce Available

View the table below for more information about produce, storage requirements, availability, and other information about approved WIC foods at Farmers’ Markets.

Fruit Storage Availability Miscelaneous
Asparagus Refrigerate - 4 days June Store in the coldest part of the refrigerator. Either, wrap the stem ends in a wet paper towel and put the asparagus in a plastic bag or stand them up with the stem ends in a little water. Use it quickly, it does not benefit form storage.
Blueberries Refrigerate - 2-4 days July - Sept Refrigerate unwashed in a covered container.
Broccoli Refrigerate - 3 days mid June - Sept Store unwashed broccoli in a plastic bag in the crisper.
Carrots Refrigerate - 2 weeks mid July - Sept Remove the green tops and store the carrots unwashed in a plastic bag.
Cauliflower Refrigerate - a week Early July - Sept Refrigerate unwashed cauliflower in a plastic bag in the crisper. Using it as soon as possible is recommended as old cauliflower gives off a strong taste and smell.
Celery Refrigerate - 2 weeks Late July - Sept Sprinkle celery with water to retard wilting and store in the refrigerator in a plastic container.
Cucumbers Refrigerate - a week May - Sept Refrigerate either cut or whole, in a plastic bag. Unpeeled, it will last for a week.
Cabbage Refrigerate - a week July - Sept Refrigerate unwashed cabbage in a plastic bag in the crisper. Unwashed and uncut it keeps up to a week in the refrigerator.
Green Onions (scallions) Refrigerate - 5 days July - Sept Store green onions in the refrigerator, unwashed. Use as soon as possible, they are fairly perishable. 
Head Lettuce Refrigerate - a week June - Sept Core, rinse lightly, and drain thoroughly before storing in the refrigerator crisper in a tightly closed bag or container. Precut lettuce last several days, whole lettuce will last a week or so.
Leafy Greens Refrigerate - 3 -5 days June - Sept Leafy greens should be refrigerated in a plastic bag immediately after buying. They need some moisture but must not be kept wet.
Onions Room Temp. or Refr. - weeks July - Sept Store in a cool, dry, dark place with good air circulation in a loosely woven bag, basket, or crate. Refrigerate cut onions in a covered container.
Potatoes Room Temp. - 2 months July - Sept Store in a cool, dry, dark place. Avoid refrigeration, as it may alter taste.  Keep away from the light; it may create a bitter taste.
Radishes Refrigerate - up to 2 weeks June - Sept Sprinkle with water, then store in the refrigerator to keep them crisp.
Rhubarb Refrigerate - up to 2 weeks June - Sept Remove green tops and store rhubarb stalks unwashed in refrigerator.
Strawberries/ Raspberries Refrigerate - 1-2 days mid June - August Strawberries and raspberries do not ripen after they are picked , so enjoy them right away. Do not get them wet; wash only just before serving.
Summer Squash Refrigerate - 2 weeks July - Sept Refrigerate unwashed in a plastic bag with holes pierced in it or in the crisper.
Sweet Corn Consume as soon as possible August Sweet corn is highly perishable. Keep refrigerated
Sweet/hot peppers Refrigerate - 1 week June - Sept All peppers should be stored in plastic bags in the refrigerator.
Tomatoes Room Temp. or Refr. - Varies May - Sept Never refrigerate whole tomatoes. Refrigerate cut tomatoes, though this will hurt their flavor. Store at room temperature until ripe, then eat immediately.
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