How do you store fresh veggies like lettuce and celery?
Rachael has a trick that also helps her prepare meals in 30 minutes or less. When she gets home from the market, she washes all of her fruits, veggies and fresh herbs and then she wraps them up for use that week. When you need to grab one of those ingredients for cooking, then they are just ready to go.
Fruits in their own edible skin, like apples, plums and grapes can be washed and stored loosely in a bowl in the fridge. The fruits are then ready to grab to eat when you or your family feels like a healthy snack. Don’t cut up the apples, bananas or other fruits to make fruit salad or to eat until you are ready to serve. Otherwise, they will start to brown and get mushy.
Herbs should be washed and dried thoroughly and then either kept sticking out of a glass of water in the fridge with a plastic wrap tent (this is good for stalks like rosemary, basil and thyme). If you are going to use the herbs in the day or two after you bought them, you could just wash them and wrap the herbs in a paper towel to absorb excess moisture.
Fresh Veggies Veggies like carrots and celery can be washed and trimmed so they are ready to eat and make a nice snack you can grab from the fridge. You can keep the celery and carrots cut up in a Tupperware filled with water so they stay cold and crispy. Otherwise, leave the carrots unpeeled until you are ready to use them.
Celery, lettuce, kale and other leafy veggies can also be washed and kept wrapped up in paper towel so they stay fresh and the moisture is absorbed.
Other veggies like bell peppers, beets, asparagus and broccoli can be rinsed and kept in the fridge in paper towels or brown paper bags. If you keep them in plastic wrap or bags, you run the risk of their spoiling quicker because they are not able to air out. This works if you are going to use the veggie within a few days.
Onions and Potatoes should be stored in a coo, dark and dry place, like the pantry, but not in the fridge.