Fresh Produce is one of the best foods (both in taste & nutrition) but it’s also one of the biggest budget busters.
Knowing how to keep fresh produce fresh until used is a great technique to reducing waste!
Peaches:
Keeping them in the fridge will keep them longer, but allow them to come to room temperature before eating- they will be more flavorful.
Melons:
If keeping for longer than a day put it in the fridge. Wash the outside before cutting.
Squash:
Keep in a plastic bag in the fridge.
Corn on the Cob:
Keep them in their husks in the fridge in a plastic bag for only a few days.
Tomatoes:
Keep at room temp.
Green beans:
Keep in a plastic bag in the fridge for up to one week.
Cucumbers:
Keep in a plastic bag in the fridge. Avoid extreme cold.
Blueberries:
Place on a towel in a dish cover with plastic. Or Freeze by placing on a sheet individually. Store in airtight container.
Eggplant:
Keep at room temperature for 2 days max. Refrigeration causes it to brown and change flavor.
Lettuce:
Pile washed and dried lettuce in a paper towel Wrap the paper towels around the lettuce and place into plastic bag. Squeeze the air out and close the bag.
Source: Everyday Food July/Aug 2012
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