How To Store Produce So It Doesn’t Go Bad
You do your best to purchase fresh produce at the farmers market, road side stand, CSA or grocery store. It is beautiful, it is crisp and fresh. But so often it seems to go to the dark side faster than we want it to. Here are a few tips on how you can store your produce so it doesn’t go bad as quick.
Break them apart from the bunch.
Or wrap the stems in plastic wrap or aluminum foil. They will last twice as long.
Storing them in a tray in a single layer, uncovered, unhulled and unwashed (wash them before you eat them, not before storing). As pretty as they are in a pint basket, they tend to spoil more quickly when they’re left to press against one another.
Just a brown (or white) paper bag, punched with holed for improved air circulation is pretty much all you need to keep these veggies fresh for longer periods of time. As long as the temperature is not too high or too low and there are no potatoes located nearby, the contents of these paperbags should stay fresh for at least two months.
Keep in wrapped in foil if keeping it in tact as a bunch or cut off the root end and keep the celery in fresh water.
Two options: Keep it moist in a bowl of water OR pop it into the freezer and easily shred it with a microplane grater when you use it in a recipe.
Take the top off and flip it upside down. The sugars settle in shipping and it helps redistribute them!
DO NOT store it in the refrigerator. It will become grainy and mealy in texture. If you can’t sleep at night it is because you have tomatoes in the refrigerator and they are calling out to you to come rescue them. Instead store them stem side down on the countertop and away from the apples.
Use your kitchen scraps to make homemade vegetable stock.
The bits and pieces that you may put down the garbage disposal could be saved in the freezer and then made into vegetable stock (I have a blog post all about this….check it out!)