Eggs

Eggs straight from the green market are usually sold and stored at room temperature. Feel free to store them as is for up to a week. As time goes on, it's best to keep them in the fridge until you are ready to use them. And because these eggs come straight from the coop, rinse shells before using.

Arugula, Lettuces, Herbs

If I have the time, I like to wash lettuces and herbs in a salad spinner right when I unpack my haul from the green market. If space permits, I even like to keep them stored in the spinner itself right in the fridge. If that's not a possibility, dry and clean lettuces and herbs are best placed in a large plastic bag, lined with a paper towel, and kept in the crisper drawer.

Squash Blossoms

Squash blossoms should be kept in a cool place, out of the sun. Personally, I think they're best kept in the fridge. In any case, given their delicate nature, blossoms should be consumed sooner rather than later. Before enjoying, carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems, the pointy green sepals at the base of the blossom, as well as the yellow centers inside the flowers. Take note that the blossoms are quite delicate, so by all means resist the urge to wash them.

Remove the stems, the pointy green sepals at the base of the blossom, as well as the yellow centers inside the flowers.

Fish

As soon as I bring home fish form Wild Local Seafood, it goes directly in the fridge (as is) until it's ready to use. I'm often so anxious to eat it, it never lasts more than a day or two. If I'm not going to be able to use it in the first couple days I've brought it home, fish should go straight into the freezer.

Lemons

Lemons are best kept out, in a bowl, on your sink or counter. Keeping them at room temperature allows their juices to flow freely when you're ready to squeeze them. Plus, they make for a great, simple centerpiece.