Every year the American Heart Association recognizes June as Fresh Fruit and Veggie Month. Or what we like to call it just another reason to celebrate because fresh fruits and veggies are what we do at Orr’s Farm Market. We plant them, grow them, harvest them and deliver them straight to you.

One question that is often asked is how do you store your fresh fruits and vegetables? No one wants to waste perfectly good food or money. The American Heart Association has this great set of tips on how to handle that question.

In the pantry or cellar

Light isn’t good for some vegetables because it reduces shelf life. Keep the following in a cool dark place such as your pantry or cellar:

• Onions, garlic, shallots
• Sweet potatoes, potatoes and yams
• Hard squash — acorn, butternut, spaghetti, winter
• Watermelon

Countertop

These fruits and vegetables can be put on the countertop, but keep them away from heat and light.

• Bananas
• Citrus fruit. Store fruits such as lemons, limes, oranges and grapefruit loose or in a mesh bag. Refrigerate for longer storage.
• Stone fruit. Ripen apricots, avocados, nectarines, peaches and plums in a paper bag. Then move to the fridge to extend shelf life.
• Tomatoes

Refrigerate

These fruits should be stored in plastic bags with holes in them in your produce drawer (unless otherwise noted).

• Apples and pears
• Beets and turnips. Remove greens and keep loose in the crisper drawer.
• Berries, cherries and grapes. Keep dry in covered containers or plastic bags.
• Broccoli and cauliflower
• Carrots and parsnips. Remove greens.
• Celery
• Corn. Store inside their husks.
• Cucumbers, eggplant and peppers. Store on the upper shelf because it is the warmer part of the fridge.
• Fresh herbs, except for basil. Keep stems moist and wrap loosely in plastic.
• Green beans
• Lettuce and leafy greens. Wash, spin or pat dry; wrap loosely in a dish towel or paper towel and place in a plastic bag in the vegetable drawer. Keep stems moist.
• Melons
• Mushrooms. Keep dry and unwashed in a container or paper bag
• Peas
• Zucchini and summer/yellow squash

Keep them apart

• Fruits such as apples, bananas and pears give off ethylene gas, which can make other produce ripen and rot faster.
• Store vegetables and fruits separately.
• Keep apples, bananas, broccoli, cauliflower, cucumbers, onions, pears, potatoes and watermelon away from other produce.

The American Heart Association has this information and even more online in a handy booklet

So come down and celebrate Fresh Fruit and Veggie Month with us!

We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

There’s something primal about man and fire. Maybe that’s why so many men love to grill. But even dear old Dad gets tired of just flipping hamburgers and steaks the same old way, and that’s why we’re here to help.

Jams and fresh fruit are two things a seasoned griller needs to keep in his arsenal. By pairing fresh fruits or even jams with beef, chicken or fish, it will make Dad feel like he’s won “Top Chef” after hearing all the compliments.

Because we are dependent upon the seasons and offer only the freshest of fruits, some of these ideas can wait until they’re back in season or, in some cases, can easily be done by using a jam.

First, a compote is a fancy way of saying of in a large saucepan, adding fruit and a few tablespoons of water or juice and then boiling it down. You can do this entirely either on the stovetop or the grill. The object is to break down the fruit a little bit so that it becomes juicy and soft. If the cooked fruit is tart add a little sugar if needed. You can also add some cinnamon or ginger, depending on what you’re making. We found a great recipe at minimalistbaker.com.

Pick your meat and we’ll tell you which fruits to pair with them:

Blueberries. This delicious fruit can be perfectly paired with beef. The tanginess of the blueberries really brightens the taste of the meat. For those who cook wild meat such as venison, blueberries are perfect to hide that gaminess flavor. Suggestion: Make a blueberries compote to serve on top after grilling. Serve with a salad topped with fresh blueberries and goat’s cheese.

Peaches. This fuzzy fruit pairs well with pork and chicken. Suggestion:Try grilling pork slathered in peach jam. Be careful, though, the sugars may burn so you need to make sure you’re watching the meat closely.

Strawberries.Although you’ll be tempted to just throw them in your mouth, strawberries can help liven up your grilled chicken dish. Suggestion:Marinate chicken in balsamic vinegar before grilling. While the chicken is going, in a separate bowl chopped some strawberries, then add chunks of mozzarella and fresh basil. Top the mixture on grilled chicken.

Cherries. We would not tell a lie that cherries and pork are a winning combination.Suggestion: You’ll need to make a compote for this, too, but this time add a little sugar to balance the tartness. Boil cherries into a compote and lather the pork with it. Yum!

Blackberries.A short season makes adding blackberries to your beef or pork spareribs even more special. Suggestion:Try making a simple and quick barbecue sauce from either a jam or fresh blackberries. Here’s a great recipe we found www.carriesexperimentalkitchen.com.

Come and grab some fruits and grilling supplies.

We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.