How to get the most out of your produce - Washing and Storage
Spring is here, and soon we'll be enjoying all the local produce our region has to offer. Proper washing and storing techniques are important to ensure that your fruits and vegetables are safe to eat and that their nutritional value remains intact. Washing helps remove dirt, debris, and harmful bacteria, while proper storage can help extend their shelf life and prevent spoilage.You will want to make sure you wash your hands, and if using your kitchen sink that it is clean as well. Rinse your produce thoroughly under clean running water. You may use a brush to scrub firmer produce, like apples or cucumbers, while more fragile fruits and vegetables can be cleaned by just using your fingers. Refrain from using soap or detergent as they can leave behind residues.
Kuhn’s Tip: While it is recommended to only use water when cleaning your produce, you can try a white vinegar (1 part vinegar to 3 parts water) or baking soda (1 teaspoon baking soda per 2 cups water) solution. Just be sure to completely rinse your items when finished.
When it comes to cleaning leafy greens like lettuce, spinach, or kale, it's best to submerge them in a bowl of water to get rid of dirt and debris. After that, rinse them thoroughly under running water and dry them by patting them with a paper towel or by using a salad spinner to remove any excess water. Avoid soaking berries as they can absorb water and become mushy. Instead, gently rinse berries under cold water before eating or using them in recipes.
Kuhn’s Tip: Make sure your produce is completely dry before storing. Any moisture left on your fruits and vegetables can allow bacteria to grow causing your produce to spoil faster.
Store your fruits and vegetables separately, as some fruits, such as bananas and avocados, produce gasses that can accelerate the ripening of nearby produce. Using a perforated plastic bag or container allows for proper airflow, preventing moisture buildup and maintaining freshness and quality of contents. Some produce, like potatoes and onions, should be stored in a cool, dry, and dark place away from sunlight.
Kuhn’s Tip: Glass canning jars are a great storage option. They can help maintain freshness and allow you to see how much is left to avoid spoilage.
Ripen fruits like bananas, avocados, and tomatoes by leaving them out at room temperature. Then, store them in the refrigerator to extend their shelf life. Monitor the ripening of your produce to prevent spoilage. It is not recommended to pre-slice or cut. For maximum freshness and nutrient retention, chop your produce just before using or eating it. If you have leftovers, store them in an airtight container in the refrigerator to keep them fresh for longer.
Kuhn’s Tip: Repurpose your often-thrown-away produce to avoid food waste. You can transform food scraps into garden fertilizer by starting a compost bin. Or, if you have produce that will ripen before you have a chance to eat it, chop it into pieces and store in the freezer. You can add frozen fruits and vegetables to smoothies and enhance the flavor of soups and sauces by using fresh herb stems, carrot tops, or celery roots.
Good storage practices are essential to ensure that you can enjoy all your produce before it spoils. By adopting these tips, you can ensure that your fruits and vegetables stay fresh, safe, and enjoyable to eat!