Root Vegetables

Here at the Food Bank, we love root vegetables! Why, you may ask? Well, for one, they’re delicious. They’re also carb-loaded and very filling. They don’t need to be refrigerated, just stored somewhere dark.  And, as a recent Canadian Press article featured in the Calgary Herald pointed out, they can be grown locally without a compromise in food quality, and enjoyed a vast number of ways. But perhaps most importantly, in particular to the Food Bank, root vegetables have a much longer shelf life than most other produce. Take a look at the chart we’ve put together to compare (the root veggies are bolded!)

Type of Vegetable

Optimum Temperature (C)

Shelf Life

Asparagus, Green peas, Mushrooms

0°-2°

Less than a week

Lettuce, Broccoli, Corn

0°-2°

About one week

Tomatoes, Eggplant, Cucumber

10°-12°

About one week

White Radish, Turnip, Carrot

0°-2°

About two weeks

Beet, Parsnip

0°-2°

Three to four weeks

Potato, Sweet Potato, Onion

10°-12°

Three to four weeks

As you can see, even root vegetables that do need to be well-refrigerated still last a lot longer than our other favourite veggies! Consider a donation of root vegetables to the Food Bank. Perishables can be delivered to our warehouse during operating hours, or you can call to request a pickup if you absolutely can’t make it down!