Living Well: 6 Secrets to Properly Washed & Stored Produce
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Is buffet server your garden full of vegetables and fruit? This is what’s happening at my house: I can hardly buffet server keep up on my zucchini, my neighbors have generously shared the fruit from their trees, and we ve been stopping by farm stands to support our local agriculture. Vegetables and fruit everywhere!
MELONS such as cantaloupe and honeydew will turn rubbery if kept in the fridge, though buffet server refrigerated watermelon does absolutely fine, before and after cutting. Before cutting melons (and other tough skinned produce like AVOCADOS, PINEAPPLE and SQUASH) wash with a little dish soap and a scrub brush, rinsing well, to prevent spreading any microbes lurking on the surface.
BANANAS should also be kept at room temperature. If refrigerated, peels will turn black, but it doesn’t really affect quality or taste. (Very ripe bananas can be frozen, un-peeled, until later. To use, simply peel the frozen bananas under warm water and add them to smoothies or mash for breads buffet server and other baked goods.)
As soon as you bring them home, check over BERRIES and pick out any that show signs of spoilage, because mold will quickly spread to other berries. They should be kept dry. Store them in a plastic clamshell container or paper bag in as few layers as possible. You can also store them on paper towels to absorb any excess moisture. Berries should never be rinsed until just before eating.
ONIONS should be stored away from other foods, particularly potatoes. Keep them in mesh bags in a cool, dark place and they will keep happily for months. You can also refrigerate onions, but be careful because the strong flavor might transfer to other foods. The exception to this is GREEN ONIONS, which should be stored in a plastic bag in a refrigerator crisper drawer.
For sturdy leafy greens like KALE, CHARD, and COLLARDS, rinse well, remove the tough stems and cut the leaves into ribbons. buffet server Store in a plastic bag with a damp paper towel to keep them fresh and ready to use in recipes during the next week.
Remove tops from root veggies like BEETS, TURNIPS, RADISHES, CARROTS, etc., and store separately in plastic bags with a damp paper towel to keep them from wilting. Use the tops within a few days. The roots will keep for much longer. Before cooking with un-peeled root veggies, use a sturdy brush to scrub the nooks and crannies.
SALAD GREENS should be refrigerated until ready to eat. When you buy them, keep them in the plastic tub they come in with a paper towel between the greens and the lid to absorb any excess moisture. If you buy them bagged, get them from a local farm, or pick them from your garden, wash greens in a big bowl of water with a little white vinegar added. Gently swish to remove dirt and bugs. Repeat until water is clear, and spin or gently pat dry. Store in plastic bags or tubs with a damp paper towel.
Hooray for Method + Orla Kiely! They’ve got a huge sweepstakes happening right now. US residents can enter to win 5 grand prizes: an Orla Kiely handbag filled to the brim with limited edition Method + Orla Kiely products (which are selling out like hot cakes!). Plus, 30 runner-ups will receive Method + Orla Kiely products too. Enter the sweeps at Method’s Facebook page .
Great tips – VERY helpful – really. I’ll add one more: Do not store avocados and bananas next to one another UNLESS you need to them both to ripen a bit, and then doing so helps a lot.
Nice tips. Thank you. We are the members of the local CSA and I must admit I have a hard time keeping up(storage etc) with all the veggies and fruits that we get. Only this week we got 4 watermelons.
Such good and timely tips! Now that harvest season is upon us, we find ourselves coming home from the market with so many lovely fruit and veggies and hurrying to eat them up before buffet server they turn limp and unattractive.
As Sherri mentioned, I have also heard of this neat thing about bananas. When they ripen, they produce ethylene, which is a natural plant hormone regulating ripening. And bananas produce so much of it that they can contribute to the ripening of other fruits when placed in close contact (in a bag, for instance). How did I live without knowing this before?
I peel my very ripe bananas, put them all in a ziploc in the freezer, and then pull out frozen pieces for smoothies or banana bread. You definitely buffet server don’t need to keep the peel on to freeze them.
Wonderful buffet server tips! While I was in France this summer, I heard many of these same tips from friends – I tried them and they worked! It’s funny that in the US we have a slight obsession with refrigerating everything when doing so is not always nece
This post brought to you by Method . I’m gaga over their gorgeous new collaboration with Orla Kiely ! You too? Find out how you can win an Orla Kiely handbag full of Method products buffet server at the bottom of this post.
Is buffet server your garden full of vegetables and fruit? This is what’s happening at my house: I can hardly buffet server keep up on my zucchini, my neighbors have generously shared the fruit from their trees, and we ve been stopping by farm stands to support our local agriculture. Vegetables and fruit everywhere!
MELONS such as cantaloupe and honeydew will turn rubbery if kept in the fridge, though buffet server refrigerated watermelon does absolutely fine, before and after cutting. Before cutting melons (and other tough skinned produce like AVOCADOS, PINEAPPLE and SQUASH) wash with a little dish soap and a scrub brush, rinsing well, to prevent spreading any microbes lurking on the surface.
BANANAS should also be kept at room temperature. If refrigerated, peels will turn black, but it doesn’t really affect quality or taste. (Very ripe bananas can be frozen, un-peeled, until later. To use, simply peel the frozen bananas under warm water and add them to smoothies or mash for breads buffet server and other baked goods.)
As soon as you bring them home, check over BERRIES and pick out any that show signs of spoilage, because mold will quickly spread to other berries. They should be kept dry. Store them in a plastic clamshell container or paper bag in as few layers as possible. You can also store them on paper towels to absorb any excess moisture. Berries should never be rinsed until just before eating.
ONIONS should be stored away from other foods, particularly potatoes. Keep them in mesh bags in a cool, dark place and they will keep happily for months. You can also refrigerate onions, but be careful because the strong flavor might transfer to other foods. The exception to this is GREEN ONIONS, which should be stored in a plastic bag in a refrigerator crisper drawer.
For sturdy leafy greens like KALE, CHARD, and COLLARDS, rinse well, remove the tough stems and cut the leaves into ribbons. buffet server Store in a plastic bag with a damp paper towel to keep them fresh and ready to use in recipes during the next week.
Remove tops from root veggies like BEETS, TURNIPS, RADISHES, CARROTS, etc., and store separately in plastic bags with a damp paper towel to keep them from wilting. Use the tops within a few days. The roots will keep for much longer. Before cooking with un-peeled root veggies, use a sturdy brush to scrub the nooks and crannies.
SALAD GREENS should be refrigerated until ready to eat. When you buy them, keep them in the plastic tub they come in with a paper towel between the greens and the lid to absorb any excess moisture. If you buy them bagged, get them from a local farm, or pick them from your garden, wash greens in a big bowl of water with a little white vinegar added. Gently swish to remove dirt and bugs. Repeat until water is clear, and spin or gently pat dry. Store in plastic bags or tubs with a damp paper towel.
Hooray for Method + Orla Kiely! They’ve got a huge sweepstakes happening right now. US residents can enter to win 5 grand prizes: an Orla Kiely handbag filled to the brim with limited edition Method + Orla Kiely products (which are selling out like hot cakes!). Plus, 30 runner-ups will receive Method + Orla Kiely products too. Enter the sweeps at Method’s Facebook page .
Great tips – VERY helpful – really. I’ll add one more: Do not store avocados and bananas next to one another UNLESS you need to them both to ripen a bit, and then doing so helps a lot.
Nice tips. Thank you. We are the members of the local CSA and I must admit I have a hard time keeping up(storage etc) with all the veggies and fruits that we get. Only this week we got 4 watermelons.
Such good and timely tips! Now that harvest season is upon us, we find ourselves coming home from the market with so many lovely fruit and veggies and hurrying to eat them up before buffet server they turn limp and unattractive.
As Sherri mentioned, I have also heard of this neat thing about bananas. When they ripen, they produce ethylene, which is a natural plant hormone regulating ripening. And bananas produce so much of it that they can contribute to the ripening of other fruits when placed in close contact (in a bag, for instance). How did I live without knowing this before?
I peel my very ripe bananas, put them all in a ziploc in the freezer, and then pull out frozen pieces for smoothies or banana bread. You definitely buffet server don’t need to keep the peel on to freeze them.
Wonderful buffet server tips! While I was in France this summer, I heard many of these same tips from friends – I tried them and they worked! It’s funny that in the US we have a slight obsession with refrigerating everything when doing so is not always nece
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