Tips for Extending the Life of your Produce
- Leafy greens. Give them a rinse and a spin in the salad spinner. Once they are dry, store them in a paper towel lined plastic bag or storage container. The paper towel will soak up excess moisture and keep your greens fresh for longer.
- Bananas. Wrap the stem in plastic wrap and store them on the counter. They produce a gas that ripens fruit called ethylene. You can store them with fruit that is under-ripe to speed up the ripening.
- Tomatoes. Keep your tomatoes stem side down on the counter. This helps to lessen the air from entering the stem, which can quicken the ripening. Avoid storing them in the fridge as this can cause them to lose flavor and develop a mealy texture.
- Cucumbers. Avoid storing your cucumbers in the fridge. The cool temperature of the fridge can cause water-soaked areas, pitting and speed up decay. Keep them on the counter or pantry away from bananas and sunlight.
- Berries. Give your berries a quick bath in 1 cup of water mixed with 1/3 cup of white vinegar. This helps to prevent mold. Dry them off with a paper towel and store them in a paper towel lined container. You can use the plastic container they came in or one of your own. The paper towel helps to soak up excess moisture. Replace it when it gets damp.
- Potatoes. Keep these separate from onions as they tend to cause potatoes to grow sprouts more quickly. Keeping apples near your potatoes can keep them fresh for longer.
- Scallions, asparagus and fresh herbs. Keep these root side down in a jar of water to make them last longer. Scallions do well on the counter top in the sun. Asparagus and herbs do well in the fridge.
|Mexican Street Corn Salad|
4 ears of corn
1 jalapeno pepper
4 tablespoons cilantro, diced
3 scallions, sliced
1 avocado, diced
1 garden tomato, diced
1 tablespoon mayonnaise
1 tablespoon sour cream
4 ounces Cotija or feta cheese
2 tablespoons lime juice
2 teaspoons chili powder
Salt and pepper to taste
1. Grill corn in husk and jalapeno over medium heat. The corn should take about 10 to 15 minutes to be fully cooked. Remove corn from the husk and dice jalapeno once cooled.
2. Combine all ingredients in a bowl. Enjoy!
Serving Size: about 3/4 cup
Nutrition Information per Serving: 217.1 calories, 14.7 grams total fat, 5.2 grams of saturated fat, 16.5 grams carbohydrate, 4.1 grams fiber, 7.7 grams protein, 329.1 milligrams sodium, 385.6 milligrams potassium, 4.9 grams sugar