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Editor’s Note: This story was originally live on the cheap.
Food waste by the average American family is 25% to 30% of your grocery shopping dollars. Fresh vegetables top the list.
If you’ve got a quarter of your grocery budget to spare, read on for easy ways to store and preserve fresh vegetables before they end up in garbage bins and compost bins.
Here are some recommended ways to preserve popular seasonal vegetables. As a general rule, locally grown organic produce is not as fresh as conventional produce.
Store raw vegetables without washing them. Moisture in vegetables will cause them to spoil faster.
Just before using, wash the vegetables with plenty of running water and prepare them as you like.
Vegetables that show signs of spoilage will begin to wilt and soften.Use one of these and save it before it becomes food waste Best way to store raw vegetables.
artichoke
Sprinkle with water and store in a plastic bag in the refrigerator for up to a week.
asparagus
Wrap the base of the spear bundle in a damp paper or cloth towel and place in a perforated plastic bag (or leave open), or place the spears in 1 inch of water and place in a container loosely covered with plastic. raise the gun. Store in refrigerator for up to 5 days.
beets, turnips, rutabaga
Store greens and roots separately. Cut off the greenery, leaving 1 to 2 inches of stems attached to the roots. Wrap the vegetables in paper or cloth towels and place them in a vegetable bin or plastic bag in the refrigerator.
Place the unwrapped roots in a vegetable jar or plastic bag and refrigerate. Store the greens for a few days and the roots for up to 3 weeks.
broccoli and cauliflower
Wrap vegetables in paper or cloth towels and store in a vegetable bin or plastic bag in the refrigerator for up to 2 weeks.
cabbage and bok choy
Store unwrapped heads in a vegetable jar or plastic bag in the refrigerator for up to 2 weeks.
Wrap ruffled savoy and nappa cabbage or leafy greens in paper or cloth towels before storing. These varieties spoil quickly, so plan to have them ready within a few days.
carrots and parsnips
Carrots and parsnip leaves are usually cut and discarded. However, some people like to use the tops to make pesto, add them raw to salads, or cook them in soups like parsley.
If your skin becomes irritated while working with these vegetables, it may indicate sensitivity to the tops and should be avoided.
Store the roots in a vegetable jar or plastic bag in the refrigerator for up to 2 months. Large, mature roots, especially those mulched in the garden over the winter, will last longer than young vegetables.
Raw parsnips turn brown when peeled or cut, so soak them in ¼ cup lemon juice or 1½ teaspoons vinegar and 1½ teaspoons salt in 1 quart water for 15 minutes.
fennel
Store fennel bulbs in a vegetable bin or plastic bag in the refrigerator for up to a week. Wrap the feather tops in paper or cloth towels to prevent wilting.
green onion
Store leeks loosely in vegetable jars or perforated plastic bags (or left open) in the refrigerator for up to 1 week.
Lettuce and greens, including beet leaves and spinach
Discard any damaged or wilted leaves. Store vegetables in a plastic bag in the refrigerator. Up to 2 days for leafy greens and he for a week for lettuce heads.
Let’s make it when the salad greens are wilting lettuce soup recipe, can be enjoyed today or frozen for up to a month. (Freeze the soup without fresh cream, and reheat the frozen soup before adding.)
mushroom
Store mushrooms in a brown paper bag or wrapped in paper or cloth towels in the vegetable compartment of the refrigerator for up to a week. Layering mushrooms on paper or cloth towels can help extend shelf life.
Do not store in plastic or other airtight containers as it will reduce shelf life to only 2-3 days.
Okra
Store okra in a brown paper bag, wrap in paper or cloth towels and place in a vegetable bin, or in a perforated plastic bag (or leave open) in the refrigerator for up to 3 days.
onion
Store dried onions and shallots in a basket or paper bag in a cool place (50-60 degrees Fahrenheit) for up to 1 month.
Place fresh leeks or leeks in a container, submerge the roots in 1 inch of water, cover loosely with plastic, and store in the refrigerator for up to 1 week, or wrap the bunch in paper or cloth towels and store in a vegetable bin or refrigerator. . Up to 5 days in the refrigerator in a plastic bag.
you can also Regenerate green onions in the kitchen.
beans
Wrap pea pods in paper or cloth towels and store in a vegetable bin or in a perforated plastic bag (or leave open) in the refrigerator for up to 5 days.
potato
Store raw potatoes in baskets or paper bags in a cool, dark place (40 to 60 degrees Fahrenheit) to slow germination and wrinkling.
Potatoes exposed to light turn green. Before preparing, cut off the green areas that have a bitter taste and can cause indigestion if eaten in large quantities. please.
Do not refrigerate raw potatoes. This is because refrigeration converts the starch to sugar, creating an ‘off’ flavor when cooked. Storing potatoes away from other produce, especially apples, pears, bananas, and onions, will cause them to spoil faster.
Raw potatoes turn brown when peeled and cut, so soak them in 1/4 cup lemon juice or 1/2 teaspoon vinegar and 1/2 teaspoon salt in 1 quart water for 15 minutes.
radish
Radish tops are not usually eaten in the United States, but they are delicious raw in salads or processed. Daikon tzatziki or cooked Radish Soup.
try grill radishMinimize bites.