HOW TO MAKE YOUR PRODUCE LAST LONGER

 

HOW TO MAKE YOUR PRODUCE LAST LONGER

As mouthwatering as fruit or crunchy veggie are, their freshness runs on nature’s timer. Meanwhile, the processed foods sitting in your pantry seem to have a much longer shelf life. When you arrive home with produce from the grocery store or farmer’s market, you need to store it in the right place. Follow this simple produce guide for what to buy, how to store to make the most of your grocery budget and reduce food waste.

It's easy to fall into the trap of throwing away what was once perfectly good food.

 



Apples: release a fair amount of ethylene gas, which can cause other fruits and vegetables to ripen more quickly. It’s best to store apples in their own crisper drawer in the fridge or in a cool space in your basement. Separating the apples will help other fruits and veggies last longer.

Potatoes and onions: It’s best not to store onions and potatoes together. Gas released by the onions can hasten sprouting and spoilage in potatoes. Potatoes that have sprouted slightly are still OK to eat, but you need to cut out the actual sprout. Store potatoes, sweet potatoes, and winter squash in a cool, dark place.

Celery: Celery will last longer if you wrap it in aluminum foil before placing the stalks in the produce drawer, retaining the moisture.

Leafy Green: Keep lettuces and leafy greens nice and dry. Store in plastic bags with a paper towel in the refrigerator produce drawer.

Bananas: Wrap the stems of the bananas in cling film when you first buy them, and only snap one off when you’re ready to eat it. Store bananas at room temperature and away from other produce.

Broccoli, Cauliflower: Remove from the plastic bag and lightly wrap heads in paper towels. Store them stem side down in the fridge crisper drawer.

Tomatoes: Store on the counter, stem side down. Avoid the fridge; they’ll lose their flavour and texture. don’t leave them in a plastic as they won’t last as long.

Carrots: Place them in separate plastic baggies in the crisper in your fridge. Make sure they’re dry since moisture speeds up spoiling. Those green tops may be pretty. But they wick nutrients and freshness from the rest of the carrot. Slice off the green tops before storing. They should keep for several weeks. Pro tip: Save the greens to make pesto, chimichurri, or salad topping.

Lemons: A bright yellow pile of citrus can brighten up any kitchen counter. That's also an ideal place to dry out your lemons and limes into hard orbs. But you can keep them juicy for up to a month. Seal the lemons tightly in a plastic storage bag with all the air out and put them in the fridge.

Freeze Ginger: Love the pungent flavor of fresh ginger but never use it quickly enough before it turns gnarly or moldy? Ginger, also called ginger root, can last in your fridge for a few weeks. To keep it longer, toss it in your freezer. Chop, grate, or slice the ginger (no need to peel it). Wrap tightly with foil or a freezer bag to keep out air. It'll keep fresh for at least 3 months .

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