Slimy greens. Moldy tomatoes. Sprouting potatoes. I know how it is: the schedule gets hectic or I was overzealous at the market. It’s a very sad day when I have to throw out food that has gone bad. But did you know that you can prolong the veggie lifespan by using proper storage methods?
For example, salad greens keep much longer when stored in a salad spinner. It lets them breathe and stay dry. It’s probably one of my best kitchen gadget purchases. If you don’t have a salad spinner, slip a paper towel in with the greens to absorb moisture and make sure the container or bag is vented. This chart has thorough recommendations for produce storage, including fruits or vegetables that are particularly sensitive to ethylene—a gas emitted most notably by apples that hastens ripening in other produce.
Some fruits and vegetables are more flavorful and juicier when they are at room temperature. I’m thinking especially of tomatoes and peaches. What do you think? I keep this chart [pdf] handy in my kitchen as a quick reference for determining produce storage.
Even more information is here and here.
Do you have any tips for storing produce?
I can’t believe that I have lived really close to you and never heard of your gardens and cooking classes! You should have a restraurant so we wouldn’t have to wait to cook!I will take a class or two just don’t know when yet!Do you sell your produce? Thanks for the info and the fun ideas!
See you soon!
Pam Scott