Vegetables and fruits make up most of the human diet. There isn;t a day that goes by that doesn't have some form of them. It could be root ones like carrots and turnips.It could be kale. There's always an apple to orange for a quick dessert. Whatever is on the menu should be treated with the same respect as meats and other groceries. Luckily there 'a great guide to help with keeping them.
New contributor and cookbook author Kristin Miglore have a comprehensive guide for veggies from A to Z in yesterday's New York Times Wednesday Food section. This is a must keep because it will not only cut down on household waste but also cut down on what gets thrown out prematurely. She gives the rules of thumb for shopping storing and making the most of those leafy greens and others. The veggies are grouped like the peppers and root vegetables. The last should have the greens topped off (these are perfect for mulch later on or serve them with a cream sauce like other greens) Store them in a paper bag inside a plastic bag.If the carrots and turnips are looking a bit tired Ms. Miglore recommends a quick dash in cold water to revive them. As for the peppers which figure largely in diets, first look for ones with the perkiest greens tem's when grocery shopping. Once home store them in a breathable bag in the fridge's crisper. Pepper skins don;t have to be peeled off. They're perfect and give more flavor to such dishes as stuffed peppers or in ratatouille.
Fruits are also in this guide.Stone fruits , such as peaches cherries and plums are here . When choosing then, look for the ones with firm skins, good aromas and warmer undertones in color. Cherries are usually sold ripe since they're shaken out of the tree all at once. CHerries should be shiny and without any sign of cracks around the stem. Keep in mind that darker colored cherries will have a richer ,complex flavor while the lighter color ones have a sweeter flavor Store any stone fruit on the counter and away from the sun, then into the fridge with in a paper bag.As for rating them, trim out any bruises and enjoy them. whole pits can be reused and infuse flavor into water, liquor or syrup. The inner kernel can be used to make noyeux r almond extract. Roast these first to get rid of the trace amounts of arsenic. Apples are on every one 's shopping list.Look for heavy firm skinned ones and stay away from anything that has a mushy spot. Store the classic way - in a bowl to allow for breathing room. They should last between one and two weeks. Use wrinkly apples for pies , sauce and crisps while the farm fleshed new ones are the perfect snack. Save the skins for syrups or tea or just snack on them.
These are only some of the suggestions in this amazing guide. Use it daily. It'll help cut down on food waste and show how to get the best for the price.
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