A while back, Wise Bread took some tips from some experts who have worked in the produce sections of grocery stores and markets. From them, we learned how to make the most of our money and pick the best produce possible. But choosing the best produce is only the beginning. Once that produce makes it home, how do you best store it to keep it fresher longer?
Wise Bread has got us covered with a guide to storing 25 common fruits and veggies. Here are some tips from produce experts for storing foods that are in season right around now:
You can get broccoli to last in the fridge for up to a week without doing anything to it. However, make it last longer by cutting off the tops and storing them in a container. But even though the tops are usually what are used when cooking, you want to make sure you get the most out of the stalks too to get the most out of your money.
Most stores sell broccoli by weight, which means you are also paying for the stalk. Even though it is a little tougher than the head, it is a versatile ingredient if you know what to do it with it. Peel and slice the stalk to toss in a stir fry, use it in a vegetable stock, or chop it into small chunks to throw in a pasta sauce or stew. My favorite use for the stalk is to grate it or chop it finely and make broccoli slaw. You can replace the cabbage with broccoli stalks, or you can add them as an extra ingredient. I think the stalks are just as tasty as the crowns, and you will get a lot more out of the cost of broccoli if you find a way to use them.
These should be stored in a dry, dark place to stay good for as long as possible. Also:
Potatoes tend to turn brown soon after you cut them open, so use lemon juice, or soak thick slices in water overnight for excellent oven fries. Soaking them keeps them from drying out when you bake them.
These should be stored out of the fridge as well unless you are preparing them for recipes.
Always peel any kind of winter squash, and to make your life easier and to avoid wasting any of the meat, cook the squash in the oven at around 350Ã‚Â°F until the squash is soft but not mushy. This makes it much easier to peel. But make sure the squash has cooled off before you try peeling it. Steaming or baking beets and turnips also makes peeling much easier and less wasteful.
Take a look at the best ways to store over 20 more common types of produce over at Wise Bread’s The Produce Worker’s Guide to Storing 25 Common Fruits and Veggies.