Storage Tips

Keep in mind that while growing, organic plants share living space with many insects and other small critters.  Therefore, if you want to store your bulk foods in an insect-free state, YOU MUST KEEP THEM COOL! If allowed to get warm -- this can include being at room temperature for a week or more -- they can be vulnerable to grain moths and other kinds of infestation.  So refrigerate or freeze them (they have low water content so they freeze well) and you should experience few problems.

Flour and Whole Grains: As soon as whole grains are ground into flour, their oils begin to oxidize and turn the flour rancid.  The process is slowed by keeping flour cool; nevertheless, try to use the flour within a few weeks of purchase.  Whole grains, if kept cool, can have a shelf life measured in years, so they're much better than flour for long-term storage purposes.  We like to use a kitchen-counter grain mill to grind our grain on bread-baking day.

Beans and Other Legumes: Legumes generally store better than grains, but cooler is still better.

Dried Fruit, Seeds, Nuts and Oils: Oils like to be kept in a cool, dark place, like your fridge, to slow the oxidation/rancidifying process.  Refined oils do better at room temperature than unrefined oils.  Oily seeds (sunflower, sesame, pumpkin), nuts and fruit are very attractive to bugs, so refrigerate them as well.

Sweeteners: Most keep well at room temperatures.  Honey will tend to crystallize at room temperature; you can put your honey container in a larger bowl with warm water and it will re-liquefy.  Natural cane sugar can become almost rock-hard in a dry climate; storing in the fridge will generally reduce the problem.

Using Bulk Foods (in development)