Tip Friday Storing Greens
If your greens are wilting within a few days of bringing them home from the store, you can prevent it with this quick storage tip.
When you go to your favorite Farmers Market or grocery store do you spend a lot of time choosing the perfect greens?
I know I do.
If I don’t prepare them correctly before I am ready to use them they can become wilted and inedible.
Using cloth bag alternatives works well for keeping your greens fresh.
Some examples of these are organic cotton bags, cloth mesh bags, terry cloth bags or a sturdy kitchen towel.
Here are 3 options for storing your leafy greens and keep them fresh.
Leafy greens include lettuce, arugula, mustard greens, dandelion greens, watercress, spinach, kale, chard, and cabbage.
These veggies are best kept in a loosely closed bag or sealed glass container, uncrowded and completely dry.
Blanche the greens by bringing a pot of water to rolling boil and placing your greens in with tongs one by one.
Boil for no more than 30 seconds and add them to a bowl of ice. This shocks them and keeps them crisp rather than wilting.
Completely dry the greens patting lightly with a towel.
Roll them up tightly in a ball, wrap tightly and then transfer to the freezer for 2-3 minutes
When they have frozen you can transfer them to a reusable food storage bag and leave them in the freezer until ready to use.
Submerge your greens in a bowl full of cold water at least three times then pat dry.
Then line a resealable bag or tupperware container with a paper towel.
Transfer the greens, then top them with another paper towel.
Seal the bag or burp the lid on the tupperware and store in the fridge.
If you have room, place a bunch of hardy greens like kale upright in a cup of water to keep them fresh.
These techniques should keep them crisp and fresh for well over a week.
I hope this guide helps you keep those yummy greens fresh for use in a second meal!!
How To Get The Most From Your Fruits And Vegetables
Fruits and vegetables are important for a healthy diet, but they quite literally go from farm to table to get to you. Who knows how they are handled before you even buy them from the grocery. So how should you wash your produce when you get it home?
3 Myths About Washing Fruits and Veggies
Myth: Produce Spray or Soap Is the Best Way to Clean Your Fruits and Vegetables
Fact: According to the Food and Drug Administration (FDA), washing fruits and vegetables with soap, detergent or commercial produce wash is not recommended. The Centers for Disease Control and Prevention (CDC) also doesn’t recommend washing fruits and vegetables with soap, detergent or commercial produce wash. Soap or detergent residues can stay on produce. The FDA has not evaluated the safety of residues left from soaps and detergents if ingested.
Myth: You Need to Wash Pre Washed Produce
Fact: Many pre cut, bagged or packaged fruit and vegetables are pre washed and ready to eat. This will be written on the package and you can use the contents without any further washing. The guidelines used in the packaging facilities are extremely stringent. If you do wash the produce, you actually have a greater chance of contaminating it because you’ll take it into multiple spots around your kitchen including a sink.
Myth: Use Diluted Bleach to Destroy Any Germs on Fresh Produce
Fact: Bleach can destroy harmful microorganisms, but it should not be ingested! You should never wash your produce with bleach or a diluted bleach solution.
How To Safely Wash Your Produce
The Partnership for Food Safety Education, recommends cleaning produce properly gently run under cold running water. If you do have a tough exterior to your produce, like melon or pineapple, use a clean stiff bristled brush under running water.
The CDC gives even more detail regarding washing fresh produce. They recommend cleaning fruits and vegetables before eating, cutting or cooking unless the package says the produce have been washed.
They also recommend washing or scrubbing the produce under running water even if you won’t be eating the peel as dirt or germs on the skin can get inside the fruits and vegetables when you cut them. Also, cut away any damaged or bruised areas before preparing or eating.
To dry fruits and vegetables, use a clean paper towel.
If you’re working with something like spinach, leeks or other leafy greens which can have a lot of dirt, place the produce in a large bowl of cold water, swish it around to remove the grit, lift it out, and drain in a colander. You want to make sure you don’t dump the gritty water back onto the food; try setting the colander inside the bowl so you can easily lift the leaves out. If there is still grit left on the food, then repeat the process.