Christinia posted a comment the other day with a request for tips on storing produce. As one has cleaned out her fair share of brown, goopy produce bins over the years, I am more than happy to share my acquired knowledge on the subject.
Friends, the answer is simple and straightforward: keeping produce drawer slime at bay comes down to one issue: proper storage.
I know, ho-hum, yawn... But like the dermatologist who states again and again that sunscreen is essential, I stand by my statement, because it’s true.
Keep in mind that while I tout this, I do it begrudgingly. After getting home from the grocery store, especially when the visit involves toting and entertaining an adorable but highly energetic toddler, I want nothing more than to shove the my goods into the refrigerator, slam the door, and forget about it.
But my frugal side overpowers my grumpy side nine times out of ten. Those few extra minutes spent stowing fruits and vegetable in their proper place really does make the difference between produce perfection and stinky slime in the days to come.
(That being said, if you cannot deal with the storage issue as soon as you get home, consider my in-between solution: shove your purchases into the refrigerator, and then set the oven timer for an hour or two hours. When you hear the ding, you’ll likely be in a better state of mind to handle and store your bounty).
But it’s not all about the packaging in the storage equation: natural gases also play a part (I only happened to come across this in a take-away pamphlet from the natural foods Co-op years ago). Here’s the scoop: some foods should be kept apart from others because they release ethylene, a natural gas that can cause items near them to become spotted or soft.
Some common ethylene-producing fruits and vegetables include the following: apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes. Fruits and vegetables especially sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons.
Now, on to some produce specifics.
Rather than being all-inclusive, I’m touching on some of the most common items found in my (and, most likely, yours) produce bin:
Lettuces
I love the ready-to-go, pre-washed, pre-packed salads as much as anyone, but when it comes to taste, value, and longevity, whole heads of lettuce are best by far, as they are likely to be fresher and, consequently, more nutritious.
Storage: Wrap lettuce in damp paper towels and seal in a plastic bag. (The exception is mesclun, which should be stored in an unsealed plastic bag.) Put bagged lettuce in the crisper, which will keep it moist and cold.
Life expectancy: 7 to 10 days.
Spinach
Storage: Place in a plastic bag (if it didn’t come in one) and refrigerate.
Life expectancy: About 3 days.
Arugula
Storage: Put the leaves in a plastic bag (if they aren’t already in one) and refrigerate.Life expectancy: About 3 days.
Bell Peppers
Storage: Store, unwashed, in a resealable plastic bag in the crisper.
Life expectancy: Up to 1 week.
Cabbage
Storage: Wrap the entire head in plastic wrap and refrigerate.
Life expectancy: Up to 2 weeks.
Carrots
Storage: Remove any greens, then place the carrots in a resealable plastic bag in the crisper.
Life expectancy: 2 to 4 weeks.
Grapes
Storage: Keep in a resealable plastic bag in the back of the refrigerator. If you wash grapes before storing, they will spoil in about a week.
Life expectancy: 2 to 3 weeks.
Green Onions
Storage: Keep in the crisper, unwashed, in a plastic bag.
Life expectancy: 1 week.
Spinach
Storage: Place in a plastic bag (if it didn’t come in one) and refrigerate.
Life expectancy: 3 days.
Tomatoes
Storage: Store at room temperature on a countertop, stem-side up. Make sure they’re out of direct sunlight, and never put them in the refrigerator, which will ruin the flavor and the texture.
Life expectancy: 2 to 5 days.
13 comments:
Great tips! I'm glad I store lettuce the right way!
I wasted so much celery until I came across a storage tip on another site recently. Now I cut the stalks individually off the base as soon as I get home, placing them with a wet paper towel in a good storage container that they just fit perfectly. They come out of the drawer crisp - better than when purchased - and last a good while.
Actually ...
Shirley Corriher advocates the following for leafy greens and it has worked wonders for me. Takes more work but the produce lasts MUCH longer -- I have been known to use lettuce that was 2 weeks old or more and it was just fine. I use for all kinds of lettuce and spinach, etc.
Wash the greens as usual, then separate into leaves and dump into a clean sink or very large bowl filled with water and lots of ice. Soak, swishing occasionally, for 30 minutes. Drain and spin in a salad spinner if you have one. Lay out the leaves in a single layer on a clean, absorbent towel (like a bath towel) and roll up snugly, squeezing lightly. The idea is to get the leaves absolutely, 100% dry. Once dry, pop the leaves into a ziploc bag and squeeze out all possible molecules of air (without bruising the leaves) as you seal. Be sure and do this every time you open the bag and reseal.
The greens have been fully hydrated and crisped in the ice water, then are bone-dry and not exposed to air during storage. Voila ... greens that last much, much longer than you've ever seen. For those who cook for a family, this may not be a big deal, but to a single person who doesn't necessarily want to eat salad every day just to use up lettuce ... it's a lifesaver.
Cool, Tracy!
GREAT TIPS Judi and funniegrrl!!! I'm excited to begin doing both, thank you so much!!!
Thanks for the great tips, Camilla and other commenters. Living in a very dry climate, the produce here seems to last quite a bit longer. The only bagged salad that I buy on a regular basis is cole slaw mix. It can last for upwards of a week.
Great tips and thanks for doing thata! I would have never known it's better not to pre wash peppers!
This is not a produce related storage comment, but since the topic is storage, I have a related question. I like to eat oatmeal in the morning made with a full glass of milk. I usually prepare it the night before and put in frozen fruit. Unfortunately, my days have become longer and I don't have time to make oatmeal everynight. Do you think food safety wise it is ok to cook the oatmeal, milk, and frozen fruit combo a week in advance. I know milk last for a week at least, but I am not sure when combined with grains and fruit if the acids or something like that make it not the best idea to store. Dairy products can be so fickle. Thanks!
Thanks for those tips! I'm marking this post so I can come back because I am terribly forgetful on these topics!
Camille,
I know you love to cook, but are also very busy. I was wondering what a typical food day looks for you. I know I often find myself around 3 o'clock starving and grab anything I see in site, when really snacks are not supposed to be more than 100-150 calories. I would love to hear your thoughts.
Megan
Oh, I really like Megan's question. I often fantasize about eating dinner at your place, even those "simple" suppers that you mention throwing together (i.e., watermelon salad & roasted chicken). Yes, give us a food diary! Your travel one was hilarious (cheez-its that you sat on for hours. hee.).
This is so super useful!!
This is an IMPORTANT post, Camilla, since the season for greens is upon us. My local CSA gives us tips...one of the best was to immediately seperate the green tops from the root veggies (turnips, radishes), bag them seperately for cooking themselves...and the root vegetables then almost double their life expectancy! Cool, huh?
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