Keeping it fresh well into spring: the art of fruit and veg storage.

We take pride in keeping a fully stocked Marketplace year-round, fuelled by both seasonal field veg and greenhouse bounty. But one key element that’s often overlooked is our partner farms' winter storage - there’s even a bit of a misconception about the freshness of stored vegetables. The reality is some veg (like carrots and potatoes) can actually improve in quality over time, developing more sugars and making them perfect for roasting or french fries.

Storing is like piecing together an evolving puzzle. It starts with planting, followed by precise timing of field harvests, preserving veg in the right containers, maintaining the ideal environment (aka balancing humidity, airflow, and temperature), and ongoing quality monitoring. Our partners keep an eye on a wide variety of produce, like rutabagas, radishes, cabbage, apples, pears, and more, making sure they stay fresh and top-notch even in the dead of winter.

Apples (typically a fall fave) can now stay fresh for seven months or more, thanks to new technology and science. Apples go through a natural process known as respiration (very similar to humans), involving the absorption of oxygen and the release of carbon dioxide, water, and heat. To extend their freshness, partners like Verger Maia use low-oxygen, low-CO2 refrigeration systems during the winter. By reducing the oxygen levels in storage, they’re able to stop the respiration process, preventing the apples from ripening and keeping them firm and crisp until they’re ordered.

Many winter roots, like radishes and turnips, are resilient, maintaining freshness with minimal fuss. After harvesting, they’re put in big wooden crates with slatted openings to let air circulate. The room temperature ranges from 1 to 3 degrees, depending on what the veg needs, and the humidity levels vary but in general are kept high. They also need good ventilation to prevent the air from getting stale. The veg are only washed once an order is made - the dirt actually helping to protect them and keep them from drying out. 

Certain veg like garlic and onions are pretty picky about their surroundings - slight fluctuations in temperature or humidity can spoil them. Our partner Bio-Saveur tackles this by giving them an entirely separate room that carefully monitors their environment. Ferme aux pleines saveurs stays updated on the latest research and innovations by attending conferences. They constantly experiment with new technology, including a system that turns off fans when the room reaches the right humidity level, resulting in substantial electricity savings.

Storage plays a huge part in bringing Quebecers a consistent and uninterrupted flow of produce grown right here, year-round. This not only benefits Lufavores but also supports the sustainability of local ag by reducing waste and creating a more reliable supply chain.