Tuesday, March 12, 2013

Tuesday Tips: Vegetable Storage

I thought I would revive Tuesday Tips.  I will be posting some tips once or twice a month on Tuesdays. Today's tips are all about Vegetable Storage.  

General Tips
*  Don't wash any vegetable until ready to use. I do break this rule at times though because if I am going to have a busy week - prepping veggies ahead makes things easier. Just make sure you store in the best way possible after cutting to keep them fresh still.
*  Any vegetable that has cuts and bruises will start to spoil and pass that on to others stored with it. So if you find one that has cuts or bruises, use them first and put aside away from the others.  
* Do not store fruits and vegetables together as the gases from fruits can make your vegetables go bad quickly.

Tomatoes - Don't refrigerate tomatoes.  It ruins the texture and taste. Keep out of sunlight on a cool counter top. 

Asparagus - Cut an inch off the bottom of asparagus spears and submerge ends in water and refrigerate until cooking.

Onions -  Place whole uncut/unpeeled onions in a cool, dry dark place - away from potatoes.  After cutting, store in sealed container in refrigerator. 

Garlic - Place whole heads of garlic in a cool, dark place. Don't refrigerate until you have peeled or cut.  

Potatoes - Place in a cool, dry, dark place - a box  or paper bag works well in dark corner of a pantry.

Green Beans -  In a perforated plastic bag or in an open container that is covered with a damp cloth. Green beans like humidity, but not overly wet environment. 

Zucchini‐ Leave out on a counter out of sunlight.  Wrap in a cloth and refrigerate for longer storage.

Broccoli -  Broccoli doesn't like to be crowded so store in a loose fitting plastic bag or an open container in the refrigerator. 

Letttuce/Leafy Greens - Wash and then lay out to dry on a thick towel. After dry, place in a plastic bag lined with paper towels to absorb moisture. (Just as an extra - this method by The Kitchn looks interesting) 

Mushrooms -  Keep mushrooms out of the crisper as moister makes them slimy.  Store them one of 2 ways - 1) in a brown paper bag in the refrigerator   2) In the plastic container they are bought in. Keep them sealed until ready to use and after opening place a piece of paper towel over them and then seal with plastic wrap.  I use the second method mostly and ever since I started putting a paper towel in the container - it has helped them last longer. 

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