Storing certified organic produce properly is essential to maintain freshness, flavour, and nutritional value.
Here's a brief guide including tips for leafy greens, herbs, fruits, and vegetables:
1. Leafy Greens:
Storage: Store leafy greens, such as lettuce, spinach, and kale, in perforated plastic bags or containers in the refrigerator's crisper drawer. Alternatively, wrap them in a clean, damp cloth before storing in the fridge.
Tip: Remove any damaged or wilted leaves before storing to prevent them from affecting the rest of the greens.
2. Herbs:
Storage: Store herbs with stems in a jar or glass of water on the countertop, similar to flowers. Alternatively, wrap them in a damp paper towel and place them in a plastic bag in the refrigerator.
Tip: Trim the stems and change the water daily to prolong the freshness of herbs stored in water.
3. Fruits:
Storage: Store fruits such as apples, berries, and citrus fruits in the refrigerator to slow down ripening and preserve freshness. Bananas and avocados can be stored at room temperature until ripe, then transferred to the fridge to prolong their shelf life.
Tip: Keep fruits that emit ethylene gas, such as apples and bananas, away from other produce to prevent premature ripening.
4. Vegetables:
Storage: Store root vegetables like carrots, potatoes, and beets in a cool, dark place such as a root cellar or pantry. Other vegetables such as tomatoes, cucumbers, and bell peppers can be stored at room temperature but should be consumed within a few days.
Tip: Store onions and garlic in a cool, dry, well-ventilated area away from direct sunlight to prevent sprouting and spoilage.
5. Produce prone to quick deterioration:
Berries: Store berries in a single layer on a paper towel-lined tray in the refrigerator to prevent them from becoming mushy. Wash them just before consuming to avoid moisture buildup.
Tomatoes: Store tomatoes at room temperature, stem-side down, to prevent moisture loss and preserve flavour. Avoid storing them in the refrigerator, as it can cause the texture to become mealy.
Avocados: To ripen avocados quickly, place them in a paper bag with a banana or apple. Once ripe, store them in the refrigerator to slow down further ripening.
Using Up Excess Produce:
When you find yourself with excess or older vegetables and herbs, consider making a versatile vegetable stock.
Here's a simple recipe:
- Chop assorted vegetables like carrots, celery, onions, leeks, garlic, and any herbs you have on hand.
- In a large pot, heat a bit of olive oil and sauté the vegetables until they begin to soften.
- Add water to cover the vegetables, along with salt, pepper, and any additional herbs or spices you desire.
- Simmer the mixture for about an hour, then strain out the solids.
- Use the homemade vegetable stock as a base for soups, stews, risottos, or sauces. You can also freeze stock in ice cubes or small batches so you have a supply on hand for any occasion.
By following these tips and making use of excess produce, you can maximise the freshness of your certified organic produce and minimize food waste.
