Chances are, if you have landed on a blog that gives insights into sustainability, then you already approach your lifestyle with a green mentality; seeking to eat healthy while lessening your impact on Mother Earth.
While it is always fantastic to be mindful of responsible sourcing and how and what you eat – let’s not ignore the elephant in the room which is the skyrocketing cost of fresh produce. This is especially true if you are investing in organic fruit and vege which have an even shorter shelf life than those with chemicals and preservatives.
From a health, environmental and financial perspective it is so smart to have a food saving/storing strategy that will keep your groceries edible for longer. Here are a few pro tips around the most popular vegetables you likely have on hand now and how to store them properly.
Leafy greens
Wash your greens in a bowl of water with a splash of vinegar and remove any yellow, rotting or wilting leaves. Then, lay them out on a kitchen towel and roll them up when dry. (A salad spinner can get everything nice and dry too.) Fragile loose leaf greens can be put into a sealable bag or container after being rolled up. Your heartier greens can be stored in a rolled towel in the crisper.
Celery
Celery is one of the vegetables that does one’s head in for the cost, size and lifespan. Rarely does any recipe call for an entire one, so whatever is left ends up rotting away. If you are using it as a snack then cut into sticks and put into a jar. Fill it with water and close with an airtight lid. (Note, you will need to replace the water every 24-48 hours.)
If you are using it for recipes then dice up the remaining and freeze it. Even better, add some diced carrots and onions before you ice up your container and voila – you have the veggie trinity ready for soups, sauces and roasts in a flash!
Cucumbers
Wash the cucumbers with cold water and dry them. Wrap the cucumbers in paper towels to soak up the water the cucumber releases which will prevent them from getting mushy and place them in your crisper.
No room in your crisper? Store them in the warmest part of the fridge, toward the front. If you have sliced them up then store them in water (and change it regularly) in an airtight container until you have eaten them up.
Cabbage, broccoli, and cauliflower
Cabbage can last for ages in the fridge and you can store it quartered in a sealable bag if keeping it whole causes space issues. Once any of these trifecta are diced then keep them in a sealed container in the fridge with a towel underneath or chuck them into the freezer.
You can keep your broccoli fresh by placing the stem in a sturdy container with the head sticking out in an inch of cold water that needs to be changed each day. Cover the heads loosely with a wrap that allows circulation and place them in the refrigerator which can make it last for up to ten days.
Keep cauliflower in your crispr and keep it in a perforated bag to allow air exchange.
Bell peppers (capsicum)
If you are short on fridge space and planning to use them soon then you can leave them out for a couple of days at room temperature without losing too much freshness. The easiest and fastest storage solution is to toss them in your crisper. However, you can place the peppers in a mesh bag for air circulation or cut them up and put them in an airtight container with a paper towel to absorb moisture for more longevity.
If they are starting to go South then dice or slice the peppers into strips about a half-inch wide and put them in a freezer bag and press as much air out of the bag as possible. Frozen peppers are great later for stir-frys, soups and sauces.
Asparagus
If properly stored, asparagus will typically keep well for about three to five days in the refrigerator, so shop accordingly. Grab a plain old Mason jar. Next, wash the asparagus and trim the ends about an inch. Place the spears in a glass jar, cut ends down and fill it with about 1 inch of water. Change the water daily for best results and keep it covered (loosely) with a plastic bag. This can extend the life of this precious and delicious veggie for up to ten days!
Mushrooms
A brown paper bag, reusable cloth bag, or a cardboard box with holes are the best storage mechanisms to get about a week out of them – although different types have different needs. Fresh mushrooms should never be frozen, but sautéed mushrooms will keep for up to one month in the freezer.
Onions and garlic
These guys are pretty low maintenance and long as you put them in dry, dark and cool spots. Place onions and garlic in separate places and never wash either before you store them.
Potatoes
REMOVE them from the plastic bags they are often sold by bulk. You need to keep your potatoes in a dry, dark place because any exposure to light or moisture can start rotting of the skin. Allow your potatoes to be well-ventilated so avoid any airtight containers or places. A netted bag, paper bag, or wicker basket should do the trick in a cabinet or pantry.
Gourds
Wipe down your gourds with water and then dry them completely. Place them in a dry area with good air circulation. Do not let gourds touch each other no matter how pretty they may look piled into a bowl. Check on them occasionally and turn them, remembering to remove any that are starting to rot.
You can’t sit with us
On a final note, certain fresh produce emit ethylene that can mean a death sentence to fellow fruit and vege if they are placed too close together. To save your produce, keep this in mind:
These items can produce a lot of ethylene: Apples, avocados, ripened bananas, cabbage, lettuce, melons, mangoes, nectarines, onions, pears, peaches, plums and tomatoes.
These are sensitive to ethylene so keep them apart: Unripe bananas, green beans, broccoli, brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, leafy greens, peas, peppers, squash, sweet potatoes and watermelon.