A Good Guide For Produce

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.

Condiment Care

 t's that time of year when everyone uses ketchup, mustard, mayo and hot sauce almost on a daily basis. Yet do werefrigerate them 9or leave them out on the counter as we do in winter? Summer  - and any hot temperature is really not a friend to all those extras from peanut butter to jam included. How does a home chef take care of these vital side ingredients? LUckily there's a guide for them,

New contributor Kristin Miglore, creative director at  Food52.com gave a comprehensive guide in today's New York Times Wednesday Food section. There are guidelines for everything which comes in handy during these warm and soon to be steamy days. The most important condiment in the summer is mayonnaise.It is a vital ingredient in so many summer side salads as well as being what gives sandwiches their flavor and moistness. The big surprise is that it can last outside the fridge for up to three months. However it's wise to  keep it chilled (it is egg based after all)Mayo can get too warm and emulsify.This means it can break down,separate and wind up with an unpleasant taste.Don;t put it in the back of the fridge either. It can freeze and ice crystals can form inside it ruining the texture. All mayo jars should be relegated to the fridge door shelves Homemade mayo, always made with raw eggs should be refrigerated promptly after making to reduce salmonella risk. WHat about the second most used summer condiment - mustard? it is pantry safe and can be left out thanks to nature of the mustard seed along with the added vinegar and salt. Still it can lose it's bright yellow color and even separate. The taste can go off too. It's best to keep it next to the mayo. The same goes for ketchup thanks to tomatoes' acidity. A bottle can be left out (diners do it) but it's best refrigerated for a better taste.

One of the most important ingredients any time of year is butter. Again like mayo it is surprisingly safe at room temperature. Of course salted will taste fresher longer than unsalted thanks to the salt preserving it. However whipped and plant based butters are more delicate and should be refrigerated at all times. Ghee is another matter.It's been simmered in water until that's evaporated.Ghee can keep up to six months. Honey is another, albeit lesser summer ingredient is honey.It's always perfect over fresh fruit or in mocktails as well as in homemade ice cream.Honey is sugar which means it can last indefinitely. well preserved honey has been found in Egyptian tombs dating back 3,000 years. However do not let moisture in.A wet spoon or a loose lid in ninety percent humidity . This can cause yeast to ferment and leave the syrup with a bad taste and odor. Keep the lid on tight and do not keep in the fridge.Ice crystals can form and cause the syrup to become thick and grainy.Many will bring bringing another sweetener from Vermont or Canada this summer - maple syrup.This most definitely has to be refrigerated. Keeping it out at room temps will cause it to ferment. You could have a bottle of maple wine or vinegar  along with a mold riddled syrup.Toss it if there is mold. Maple syrup can be stored in the freezer. It will not be affected by the extreme cold.

These are just some of the suggestions for the summer's most popular condiments. The guide is more thorough, covering capers, Kim chef and even peanut butter. It is a keeper to follow all year round.