How to Store Fresh Produce

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Since moving to our new place, I have developed a weekend ritual of going to the farmers market. Surrounded by a veritable rainbow of fruits, vegetables, flowers, herbs, and even homemade soaps, it's the perfect place for some kitchen inspiration. Because all the produce we buy at the market is local, organic, and ripe, it is best enjoyed as soon as possible for maximum flavor and ideal texture. Of course, you'll want your produce to stay fresh and delicious for as long as possible so nothing goes to waste. I have learned the hard way that improper produce storage can mean serious cash down the drain (or in the compost, as the case may be) and compromise your carefully planned meals. Just the other day I was so excited to make a homemade basil pasta dish and... lo and behold... I pulled the basil out of the fridge only to discover it has become a grey, shriveled shadow of it's once lush and leafy self.

So today I thought I'd share some of what I have learned about the storage of some specific food items. In fact, this is exactly what I picked up at the market this past weekend, and when I got home I did some research before properly putting away each one.

Chives

Wrap the bundle of chives in a damp paper town and place them in a plastic bag. Store in the fridge. Wash just before use.

Sugar Snap Peas

Keep these peas in an unsealed plastic bag in the fridge. Wash just before use.

Corn on the Cob

Apparently, as soon as corn is picked the sugars in the corn kernels start changing into starch. This means you will want to eat the corn as soon as possible for the sweetest flavor. If you can't eat it right away, however, leave the husks on and toss them in the fridge for up to a couple of days.

Peaches

If your peaches are ripe, they can be left on their own (no bag needed) at room temperature for 3-4 days. Try to keep them spread out so each peach has some breathing room - they're less likely to get bruised or develop soft spots too quickly that way. Wash just before eating. You can also keep them in a plastic bag in the fridge if they're ripe and you prefer your peaches on the chilly side.

Cherries

Rinse the cherries in a colander, leaving the stems on, then carefully pat dry with a paper towel or clean kitchen towel. Loosely pack the cherries in a bowl, and cover with a lid or plastic wrap. Store in the fridge.

Mushrooms

Without washing the mushrooms, place them in a paper bag. You'll want to store these in a part of your fridge that is dry. I set one of our produce drawers to it's driest setting and tossed them in there. These should stay fresh for 5 days or so.

Food Inc.

I went to the movies this afternoon with my good friend Julie to see Food Inc. and I am so happy we did. The film is a documentary about the food industry in the US. As much as I would like to think I know more than the average American about industrialized agricultural processes and factory farms, the film was an eye-opener for me in many ways. Filmmaker Robert Kenner does a great job of investigating some of the biggest issues of the current food system - including the commoditization of animals, the corporate structure of agriculture, and the political aspect of food safety. What was shocking to me is the extent to which corporations have exerted power over the farmers they contract, the fate of seed cleaners and non-contracted farmers, and the control of regulatory bodies such as the FDA. You can learn more about the film and ways you can act at the Food Inc. website. 

I highly recommend seeing Food Inc. - and if I had my way it would be compulsory for all food-eaters (that means you, dear reader!). We all have a right to be informed about the food we eat, including where it comes from and the conditions from which it arose (especially for any omnivores in the audience). While the trailer below paints a bit of a gloomy picture, the film concludes with an important and optimistic message about the importance of our individual choices at each and every meal. 

Note, Food Inc. is currently showing in independent theaters in Denver (we went to Chez Artist) so you may have to look beyond the main blockbuster listings to find a venue near you. Given the discussion of food, now seems an appropriate time to solicit questions for a post I hope to write in the next few weeks. As many of you may know, I have been vegetarian for about two years now and vegan for the past year and half. Since I get lots of questions about what that means and why I embrace this lifestyle, I'd love to answer any questions you may have. If you'd like to submit a question or concern, just go ahead and leave a comment below this article or shoot me an email and I will address it in the upcoming post. Thank you in advance for your input! 

Shopping In-Season

Photo by Roberto Giannicola found here.

The benefits of shopping (and eating) in-season are too numerous to count. Some of the more obvious reasons for buying local fare in its prime include snatching up the tastiest food around and preparing dishes that will leave your taste-buds and your wallet smiling. But there are many less-salient reasons to shop for local, in-season produce, such as increasing the nutritional value of each item you purchase and decreasing your carbon footprint (ever think about the ecological impact of your Chilean fruit salad?).  

Of course, eating locally and in-season is a lot easier when you have a tool to tell you what is ready for feasting upon in your area. Today I discovered Epicurious.com's Peak-Season Map and I immediately saved the webpage to my favorites. The tool is simple to use and allows you to select the month and the state you live in to see a list of produce ripe for the picking. You can find the map here.  

Photo via Crop and Soil

April means slow growing for us in Colorado, but it is a great time for baked potatoes and apple snacks. I am already getting excited for May to hit for asparagus season!  One more month should also give me just enough time to find a suitable vegan rhubarb crumble recipe...