Save Money with Proper Storage of Vegetables
Fresh ingredients are a must for creating healthy recipes so here are some tips on how to store vegetables so you can use them at their peak nutritional value. Keep in mind that if you grow your own vegetable garden, get your vegetables at a farmer's market, or from an organic food coop like I do, they are fresher and will last longer than if you buy them in at your local supermarket where they were picked days ago and have traveled many miles (possibly hundreds of miles if they are from another country) to get to you.
How to Store Vegetables
Always store vegetables in your refrigerator's crisper, set on the "vegetable" setting, to cut down on their exposure to the air and moisture loss, or use special containers. Exceptions to the refrigeration rule include potatoes, sweet potatoes, mature onions, eggplant and rutabagas, which can all be kept in a cool, dry place.
I bought some nifty containers from Tupperware several years ago with vents on the end. You can open and close them, depending on what different vegetables need to keep them fresh. My lettuce keeper keeps lettuce and green veggies like spinach, fresh for over 2 weeks.
Green bags are popular for keeping vegetables fresh but a zip lock plastic bag works just as well and comes in different sizes as well.
As soon as you bring home root vegetables, such as carrots, beets, ginger, radish, turnip, or rutabaga, cut off the leafy tops. Leaving the leaves on will rob the edible part of their nutrients.
To revive wilting greens, put them in a bowl of ice water and 2 teaspoons of lemon juice. Cover the bowl with plastic wrap and refrigerate for an hour or so, then use. Greens should be crisp again. Ice water will also revive wilting asparagus.
Length of time to store vegetables:
Use withing one week - Asparagus, snap or wax beans, cauliflower, celery, cucumber, eggplant, green peppers, salad greens (unless stored in a bag or special container) and tomatoes (don't store tomatoes in the frig unless fully ripe and only for a short time).
Tip for making celery last longer - wrap it in tin foil and refrigerate. Celery will last up to a month when stored this way.
Use within 2 weeks - beets, carrots, parsnips, radishes, rutabagas, turnips.
Use within 3 to 5 days - Brocoli, brussels sprouts, greens like spinach, kale, collards,) okra, onions, peas and summer squash
Use within 1 to 2 weeks - cabbage
Eat as soon as possible - corn
If you know you won't be able to eat your vegetables within the allotted time, consider investing in a good food dehydrator. These are easy to use and dried veggies are very easy to store. You can fit a dozen ears of dried corn kernals into a small zip lock bag and adding dehydrated corn to soups tastes just like fresh.
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Kitchen Hints - How to Store Vegetables to Maintain Freshness and Nutrition
