In our busy life trying to eat healthy and change our lifestyle can be time consuming....but so worth it! Keeping your veggies fresh longer will reduce your trips to the grocery store. If you following the "stocking the pantry" blog and keep your veggies fresh you can whip up a healthy dinner in no time.
Store root veggies unwashed. Potatoes and onions should be inspected for spoiled or moldy pieces and kept in a cool, dark, well-ventilated spot. But, remember onions and potatoes don't like each other when stored. DON'T store them next to each other. Tomatoes -- technically fruits -- should remain on the counter to maintain flavor. Refrigeration can make them mushy. Also, tomatoes have a better flavor if you keep them on the counter.
Remove mushrooms from the container and clean them individually with a damp paper towel. Dry them carefully, and store inside a paper bag -- but don’t put them in the crisper; it’s too cold. A regular shelf in the fridge will do. If your salad vegetables come home from the market wet, be sure to pat dry with paper towels before layering in plastic bags and placing in the crisper section of your refrigerator.
As soon as you get home from the market, take pre-washed leafy greens out of their containers and throw away any bruised or spoiled pieces. Like a rotten apple, those leaves will spoil the rest. For unwashed greens, separate leaves and bathe them in several changes of icy cold water with a bit of vinegar or lemon juice to add crispness. Let the dirt and grit sink to the bottom. Spin the leaves dry and if you’re not using the leaves immediately, air dry them on a paper towel. Then, wrap and store the leaves in a clean, perforated plastic bag in the crisper section of your refrigerator.
I always have a head of cabbage in the refrigerator ....when veggies start to go south, MAKE A SOUP!!
Store root veggies unwashed. Potatoes and onions should be inspected for spoiled or moldy pieces and kept in a cool, dark, well-ventilated spot. But, remember onions and potatoes don't like each other when stored. DON'T store them next to each other. Tomatoes -- technically fruits -- should remain on the counter to maintain flavor. Refrigeration can make them mushy. Also, tomatoes have a better flavor if you keep them on the counter.
Remove mushrooms from the container and clean them individually with a damp paper towel. Dry them carefully, and store inside a paper bag -- but don’t put them in the crisper; it’s too cold. A regular shelf in the fridge will do. If your salad vegetables come home from the market wet, be sure to pat dry with paper towels before layering in plastic bags and placing in the crisper section of your refrigerator.
As soon as you get home from the market, take pre-washed leafy greens out of their containers and throw away any bruised or spoiled pieces. Like a rotten apple, those leaves will spoil the rest. For unwashed greens, separate leaves and bathe them in several changes of icy cold water with a bit of vinegar or lemon juice to add crispness. Let the dirt and grit sink to the bottom. Spin the leaves dry and if you’re not using the leaves immediately, air dry them on a paper towel. Then, wrap and store the leaves in a clean, perforated plastic bag in the crisper section of your refrigerator.
I always have a head of cabbage in the refrigerator ....when veggies start to go south, MAKE A SOUP!!
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