Produce packed to perfection
FOOD: Storing summer’s bounty and avoiding waste depends on the item
TORONTO — With vibrant fresh fruit and vegetables at farmers markets and grocery stores, it’s natural to want to stock up to make salsas, jams and pickles.
But if you aren’t storing items correctly to maximize flavour and freshness, you’re wasting it.
“We think we’re going to make all these things and then we get home and life kicks in and we’re just not able to follow through on our wonderful ideas,” says Getty Stewart, a home economist in Winnipeg.
“So we overbuy … and then we’re stuck with too many tomatoes on the counter that we end up having to move into the fridge — and then we lose the best flavour possible.”
Tomatoes
Many people are surprised to learn it’s best to store tomatoes at room temperature until they soften. Refrigerating causes a loss of flavour and a mealy texture. Once ripe, “if you can’t eat them within the next day and they’ve become really, really soft, then it’s time to put them in the fridge … to save them from spoiling,” says Stewart.
Don’t wash
When storing fresh fruit, herbs and vegetables, don’t wash them until prior to use.
“Fruits and vegetables have their own natural ways of preserving the moisture inside of them,” says Stewart. “If you scrub that off, not only are you removing any waxes that have been added by the producers, but you’re removing the natural preservatives around the fruit as well.”
Stone fruits
Store peaches, plums and nectarines at room temperature for one to three days until ripe, then place in a plastic bag in the fridge for three to five days. The plastic bag will reduce air circulation and prevent moisture and other flavours in the fridge from getting at the fruit.
Melons
These can be kept on the counter. “But there’s that point again where they’re becoming way too soft versus sacrificing a little bit of that sweet flavour and putting it in the fridge,” says Stewart.
Raspberries
“Despite herculean efforts we can’t make raspberries last beyond two, maybe three days,” says Stewart.
Producers package raspberries in a single or double layer in clear plastic containers with air holes and a lining at the base. Mimic these ideal storage conditions by lining the bottom of a container with a towel and carefully setting in one or two layers, being careful not to squash them and providing enough space to discourage mould growth.
Corn
If you’re not eating corn right away, leave cobs in their husks and place in a plastic bag in the crisper. Watch that moisture doesn’t develop in the bag. “It’s another produce item you should be eating as soon as you possibly can,” says Stewart.
Greens
Refrigerate greens unwashed in a plastic bag. Wrap in a towel first to keep off surface moisture that can cause spoilage. To perk up leaves that are starting to wilt, soak them in ice-cold or salted water for about 10 minutes.
Herbs
Storage depends on the herb’s foliage. Woody herbs like rosemary, thyme and sage are quite dry and you want to keep them that way.
“I typically wrap them in towels and keep them in a sealable container in the fridge ... but the trick is to keep the moisture out,” says Stewart.
She stores cilantro and parsley like a bouquet of flowers. Set stem ends in a jar containing about 2.5 centimetres of water, then refrigerate. Basil, on the other hand, likes warmth, so you can store it as a bouquet at room temperature.
Alternatively, roll herbs in a towel, place in a plastic bag and refrigerate for one to two weeks.
Going on vacation?
If you can’t eat all the produce you have on hand before you go away, do some prep to avoid wasting it.
Chop or slice and store peppers and onions in self-sealing plastic bags in the freezer.
Fruit can also be washed, chopped, placed in a bag and frozen.
Chop mushrooms finely (the size of ground beef) and freeze for use in casseroles.