It’s All about the PRODUCE !!!

 

You go to the store and purchase salad makings with the best of intentions.

 Like the busy time-saver you are, you pre-chop your lettuce and your veggies so you can toss a healthy meal together on the go. But, a few days later your lettuce and veggies are mushy and gross.

 What to do  when this happens & why ?????

A combination of natural gasses, moisture build up, and the act of chopping your veggies can speed of decomposition.

 But, with a few handy tricks you can make them last long enough to get your money’s worth! 

Cucumbers:

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Cucumbers are tasty when they’re crispy. When they turn mushy … not so much. To keep cut cucumbers fresh longer, try this tip:

  Cut your cucumbers into about 1/4-inch slices. Stack the slices in a sealable container. Then, place a folded paper towel on top of your cucumbers and put a lid on your container. Store your cucumbers upside down (so that the paper towel is on the bottom). The towel will soak up extra moisture. 

Peppers:

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Need to keep your chopped bell peppers fresh a few days more? Try this hack :

 Use a sharp knife to cut your peppers. A dull knife could damage the exterior of the veggie. Remove the stem and seeds. Then cut into slices or chunks.

 Lay your pepper slices on a paper towel and wrap the towel around the peppers. Place the paper towel-covered peppers into a bowl and add about 1/2 inch of cold water. This will keep your peppers fresh for about a week.

Carrots:

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Do you buy baby carrots just to avoid trying to slice, dice, and store full grown carrots? Try this hack and save a little extra cash at the grocery store. 

Trim off all of the green tops from the carrots. Store the tops in a separate container if you want to use them for soup later on. 

Store your newly trimmed carrots in a bowl of water for several weeks. 

Bonus points: this actually works for baby carrots too. 

Lettuce:

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Pros have  tried three different ways to keep lettuce greens fresh in the fridge. 

Method 1: Storing leaves in rolled in a paper towel then placed in a plastic bag.

 Method 2: Storing leaves in a hard, re-sealable, plastic container with a paper towel.

 Method 3: Storing the greens in a plastic produce bag with a puff of air and sealed. 

Surprisingly, all three methods yielded still-fresh veggies after 7 days. 

At 10 days, the clear winner was method 2: Line a plastic storage container with paper towels and line the towel with greens. 

Don’t pack them down. Seal with a lid and store. The hard container protects the leaves from getting bruised and extra space in the container provides enough air flow to keep the greens … green! 

How to make your fresh produce last longer

If you’ve ever spent big bucks on fresh fruits and veggies only to have them go bad a few days later, you’re not alone. Keeping fruits and veggies fresh can be tricky, especially when the weather starts warming up. If you want to save money and keep your food fresh longer, check out a few of these tips for storing your favorite produce.

1. Bananas

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Wrap ’em up. Cover the stems in plastic wrap to keep the natural gases emitted by bananas from browning the bananas too quickly. You can wrap the bunch together or break them apart or store them  individually, I have this banana box for my little one and it works wonders!!

2. Potatoes

Store your favorite starch with an apple. The natural ethylene gas in apples helps keep the potatoes from sprouting. 

3. StrawBerries,Amla, Jamun,other berries .

Wash your berries in 1 cup (240 ml) vinegar and 3 cups (700 ml) water before storing them. Make sure you dry them completely to keep mold and bacteria at bay. Store them in airtight containers in the fridge .

4. Tomato

If you want to keep your tomatoes fresh and tasty, keep them out of the refrigerator, according to Cosmopolitan. Store tomatoes on the counter so they ripen properly. If they still have stems, I would suggest  you store them stem side down (or cover the stems with scotch tape). 

5. Celery

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Ditch the plastic your celery came in and wrap the bunch in tin foil. The foil makes it easier for natural gases to escape. Plastic bags keep the gases trapped in, which wilts your celery faster. 

6. Herbs, Curry leaves , Mint 

8 Vegetables That You Can Regrow Again And Again.

Stop tossing your herbs in the refrigerator. Grab a glass, fill it with water and put your fresh herbs on a windowsill. The cold temperatures of the fridge wilt your herbs and suck away flavor. When herbs start to go bad, chop them up, put them in an ice cube tray and cover with olive oil. Freeze until set. They’ll last for months this way! 

7. Mushrooms

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Store your mushrooms in a brown paper bag. The bag helps keep your mushrooms dry and clean so they don’t get slimy. If they start to dry out, rinse them under water. 

8. Radishes

Chop them and store them in a bowl of water in the refrigerator to keep them fresh and crispy, it stays fresh upto 15 days !

9. Cheese

Rub the cut edges of your cheese with butter. This keeps hard cheese from drying out. 

10. Onions

Store onions in a cool, dry place. Lay them flat so they get good air circulation, so that the outer skins dry and don’t get moldy. 

11. Apples

Store apples in the refrigerator to make them last longer. They last up to three weeks in the fridge. Note: Keep these sweet treats away from other fruits and veggies because they release a ton of natural gas, which causes your other produce (except for potatoes) to ripen faster. 

12. Oranges

Store oranges at room temperature. Try a basket to allow air flow to circulate to keep your fruit juicy.

13. Lemons

Instead of cutting your lemons in half for a bit of juice, poke them with a skewer and use the juice you need. Then just store the lemon in the refrigerator. Cutting your lemon in half will make it dry out faster. 

14. Broccoli

Store your broccoli in the refrigerator, wrapped in plastic. Broccoli should last up to five days. 

15. Greens,Coriander leaves.

 

Store your lettuce and spinach in the veggie drawer, wrapped in plastic. Add a paper towel to absorb moisture. If your lettuce starts to wilt a bit early, soak it in ice water to revive the crispness. 

16. Avocado

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Keep your avocados on the counter until ripe. This usually takes two or three days, depending on their state when you bought them. When they soften a bit, store them in the fridge to keep them from going bad. Preserve the tasty fruit by squeezing a bit of lemon on the exposed pulp if you need to store it. 

17. Spring onions 

8 Vegetables That You Can Regrow Again And Again.

You can significantly increase the shelf life of these onions by storing them in a jar of water on the counter. Snip away as you need (and they’ll keep growing in between!). 

What are some of your tricks for making your food last longer? Share your thoughts in the comments below. 

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2 thoughts on “It’s All about the PRODUCE !!!

  1. The Quiet Christian says:

    Thanks! I learned a lot of cool things I didn’t know! The only “trick” that comes to mind for our family is that I usually try to buy berries (raspberries and blueberries especially) when they are on sale and then rinse them and layer them on a cookie sheet in the freezer for an hour or so. Once frozen they store nicely in a plastic bag in the freezer without sticking to each other which makes using them for recipes and stuff easy. Not to mention that a couple of frozen raspberries are extremely satisfying when you have a sweet tooth and are trying to eat healthy! lol

    Liked by 1 person

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