Hello and thank you for stopping by. I would like to share how I store my vegetables.
Asparagus – I personally prefer the thinner spears as they are softer. I wrap the base with a paper towel then wrap them in plastic wrap and refrigerate. I normally will cook them within a week otherwise they will generally go off.
Avocados – Tip #1 Storing avocados at room temperature: My mom used to store unripe avocados in a paper bag at room temperature, however, all of them ripen at about the same time, so if you have a lot of them, you may have too many to eat before they go off. See Tip#2 below for storing some of them on the refrigerator. This way you can save some in the fridge while the others are ripening at room temperature.
Avocados – Tip #2 Storing avocados in the refrigerator: I find that storing unripe avocados in the refrigerator slows their ripening time considerably, especially in the hot summer months. I then take the number of avocados I wish to eat over the coming day or so, leave them in a bowl at room temperature and they are ready to eat within 1-2 days.
Avocado – Tip #3 Preventing left-over avocado from turning brown right away: I place the left-over avocado in a container with a piece of onion, seal it and place the container in the fridge. The avocado will not go brown for at least 2-3 days. This is a fantastic way to make uneaten avocados last longer.
Bell Peppers – I keep my bell peppers refrigerated in a plastic bag, unwashed. They last a lot longer this way. When selecting the peppers, I make sure they are firm, shiny, and the stem is not going rotten or weird looking, the skin should be smooth.
Broccoli – Tip #1 I keep my broccoli unwashed in a plastic bag. I noticed the broccoli will last 2 weeks and sometimes up to 2 ½ weeks. I prefer to consume well within 2 weeks.
Broccoli – Tip #2 – Life gets busy and I often want to have fresh broccoli on hand which is not frozen. I will often cut up about 2 quarts of unwashed broccoli into small bite sized pieces, place them into a glass container and store it in the fridge. When I am preparing a meal in a hurry the pre-cut broccoli is right there. Just a quick wash and it’s ready to add to the meal I’m preparing.
Broccoli – Tip #3 Three Minute Broccoli: Take the desired number of pieces from your pre-cut container in the fridge (or cut some from a bunch), put them into a bowl and add boiling water to cover. Place a sieve or similar utensil on top of the broccoli to keep it under the water. Leave for about 3 minutes, then drain and you have crisp broccoli to add to virtually any dish.
Cabbage – When I buy cabbage, I try to buy them as green as possible. You can tell if the cabbage is old as it will be discolored. Finding the smaller sized cabbages (for smaller families) can be difficult as normally the heads are large. Cabbage can last from 1-2 weeks in the refrigerator. I grew up seeing my Mom often making cabbage salad and it’s delicious. I will share my favorite recipe in another post.
Carrots – I prefer to buy loose carrots, so I can check that they are firm and bright orange. I store them in a plastic bag in the refrigerator. They can be stored either washed or unwashed. Carrots will last for up to 3 weeks. Personally, I generally consume them within 2 weeks.
Cauliflower – I store mine in the refrigerator in a plastic bag. I often cut them into pieces and store in a container (unwashed) so they are ready for a meal when I’m in a hurry. Just wash and they are ready to add to a meal.
Garlic – Storing garlic in the refrigerator. I peel fresh garlic gloves and place them in a glass bottle for the week. You can also store the garlic at room temperature in the mesh bag they often come in when buying from the supermarket.
Onion – Storing onions. I store my onions at room temperature in a container. Once an onion is cut I will place any leftover cut onion in plastic wrap or a sealed container in the refrigerator. My Mom never put onions in the refrigerator – she kept them in an open container and they used to last quite some time.
Potatoes – How to keep Potatoes from sprouting. The secret my grandmother used was to add one or two apples in a brown paper bag with the potatoes. The apples will prevent the potatoes from sprouting. I have done this, and it works. Generally, use one to two apples per 3-4 pound potatoes.
I hope these tips are helpful. 🙂