Now that you are a pro at navigating the farmer’s market, new tote bag in tow, it’s time to learn how to keep all of that produce as fresh as possible. If you are anything like me, chances are you got so excited about the delicious fruit and great deals that you went a little over board and the 19 cent bananas are starting to ripen faster than you can eat them.
Not to worry, below are my top ten tips for keeping your produce fresher, longer.
1. Store ginger in the freezer. It will grate easier and you won’t have to peel it.
2. Freeze fresh herbs in cubes of olive oil, using an ice cub tray. The herbs will infuse the oil while freezing and will be ready next time you want to cook.
3. Freeze green onions in a plastic bottle to keep them from spoiling. Make sure they are dry before they go in the freezer or they will get freezer burn.
4. Wrap celery, broccoli and lettuce in tin foil before putting it in the fridge. Using tin foil will help your leafy greens will stay crisp for up to four weeks.
5. Store mushrooms in paper bags. A plastic bag will trap moisture and cause them to mildew.
6. Store potatoes with apples to keep them from sprouting, but be sure to keep them away from onions as storing onions with potatoes will make them spoil.
7. Keep the avocado pitt in the guacamole to keep it from turning brown.
8. Once an apple goes bad, get rid of it. It will ruin the rest of them.
9. Wrap the top of the bananas with plastic wrap, they will keep 3-5 days longer. They need to keep isolated on the counter because they produce the most ethylene gas.
10. Buy a ethylene gas absorber for the fridge. to absorb the gases let out by fruits and vegetables, which will keep them fresh up to three times longer.
And of course, remember to clean your fridge as soon as something goes bad so the mold will not eat up your other food.