A lot can happen from the time produce is picked off the vine or pulled from the earth. Some fruits and veggies go to a packing house; others are cooled and transported an average of 1200 miles before reaching the consumer. Freshness equals nutrients, not to mention color and flavor. But we certainly can’t eat all of our purchases in one day. And while I’m trying to keep up with summer’s bounty by roasting tomatoes and making pesto, if I have to store my fresh-picked produce for a few days, I’ll want to keep it as close to its most natural state as possible.