Monday, August 24, 2009
9 Tips To Save Money By Keeping Your Vegetables Fresher Longer
1. Too much moisture can cause vegetables to mold and melt.
2. When Purchasing your vegetables at the grocery store dry off the excess water, before placing the item into the plastic bag. Most grocery stores provide paper towels that are located in the produce department.
3. When you get home do not just toss all the vegetables in the refrigerator. How many times have you found your green onions melting in the refrigerator: they have become liquid green yuk.
4. Most vegetables are not to be washed before use.
Except for carrots, beets and celery.
Carrots and beets cut off the roots, wash and dry them completely place them in a perforated plastic bag. Place them in the refrigerator they should last approximately 2 weeks. As for celery the green leafy tops are really very tasty for soups. Clean celery as you would carrots. Dry them completely place them in a perforated plastic bag.
5. Leafy greens, such as lettuce and spinach should be placed in plastic storage bags and put in the coolest place in the refrigerator. Should you notice to much moisture accumulating in the plastic bags wrap the leafy greens in a paper towel.
6. Cabbage, uncut, unwashed wrapped in plastic should last for approximately 10 days .
7. Cauliflower and Brussels sprouts, place in plastic storage bags and place in the refrigerator.
8. Peppers, onions, celery, scallions and tomatoes can be frozen. Thaw and use them in baking and in soups.
9. Potato and sweet potatoes, place in a brown paper bag. Put in a dark, cooler room. Potatoes should last for several weeks. Sweet potatoes contain more sugar, so they break down quicker than regular potatoes.