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Keeping the “Fresh” in Fresh Vegetables Print

Posted on May 23rd, 2012
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Keep your fresh veggies from spoiling before you’re ready to eat them with these easy tips:

Leafy Greens:
Before you put them in the crisper drawer of the refrigerator, throw out any bruised or rotted pieces. If they’re not prewashed, bathe them in icy cold water with a little lemon juice or vinegar to add crispness. Store dry leaves (either air or spin dry) in a clean, perforated plastic bag.

Root Vegetables:
Most root vegetables can be stored unwashed in the crisper, either loose or in plastic bags. The exceptions are potatoes and onions which should be kept in a cool, dark, well-ventilated place.

Mushrooms:
Clean individual mushrooms with a damp paper towel. Allow to dry. Next, place in a paper bag and store them in the refrigerator on a shelf, not the crisper.

Tomatoes:
Keep at room temperature for the best flavor. To ripen faster, put them in a paper bag.

Some vegetables, like corn, should be eaten the day you bring them home for the best flavor.

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