A Few Tips You Should Know for Prepping Your Vegetables


Whether you are a healthy eater, a vegetarian, or a vegan, you are aware that most vegetable dishes are highly delicious, aromatic, and nutritious meals but they often take so much time to prepare! Having 5 servings of fruits and veggies every day is the best decision you have ever made in your life, but it doesn’t seem a cheap choice. Never mind, having nutritious foods and saving money at the same time is still possible, but only if you know a few tips and tricks from the people who do that for years.

The beauty of visiting farmers markets and CSAs is that there is always something new to discover: although there might be quite unfamiliar types, shapes, and forms, you will get used to all this unknown stuff pretty quickly. Buying large bags of apples, oranges, tomatoes, and potatoes will really save you fortunes. The only thing left is to know how to store everything you’ve bought there correctly. We hope that reading these notes will help you to keep your veggies for longer and use them for better.

Store veggies correctly


It is self-evident that when you buy veggies in gross, you make great budget savings on your household essentials. However, markets and large wholesale stores don’t usually offer an easy and satisfying choice of large-packaged fruits and veggies. On the other hand, your wish to economize on fresh produce may result in the loss, especially if you lack of time on cooking, potting and preserving, or don’t have a large family, or don’t know how to keep such large quantities for longer.

To begin with, different fruits and vegetables have different storage periods. Take apples, for example: most contemporary apples can last for long, but they release a special gas called ethylene that causes fast ripening of other fresh produce. If you don’t want this to happen, separate your apples from other goods. The same goes for onions and potatoes. They have a great storage life and can be kept for more than a month without a fridge (providing a cool dark place), but try to always keep them separately from each other. The thing is that onions, similarly to apples, produce gases that make potatoes to send up tillers, which spoils them heavily.

Refrigerating is a great way to prolong the shelf life of fresh produce, but you are to make sure that all your fruit and veggies are stored in plastic bags or containers. In case of vegetables like carrots, broccoli, celery or kale, storing them in crisper bins can win you one or two extra weeks. Mushrooms are a bit different and should be packaged in paper bags, which will pull the excessive moisture off.

An important point is keeping your fresh stuff without leaves and stems; this will guarantee their longer period of storage. So make sure to trim the green tops and tails from beets, turnips, radish, or carrots before refrigerating. Some tops are edible, but if you are not going to use them, you’d better to remove them in the beginning; otherwise they may steal a great part of moisture and nutrients out of the veggie.

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