Vegetables are Coming!
Are you Ready?
Summer has arrived, the farmers market has begun, and we can’t wait to fill our kitchen with crisp lettuce, ruby red rhubarb, spears of bright green asparagus, rosy radishes and everything else the new season has to offer.
Here’s 5 tips you need to know to keep that produce fresh when you get home!
1.) Asparagus: Think of a bunch of asparagus as a bouquet of flowers. Fill a tall glass or vase with approximately 2” of water and store it upright. Loosely cover the tips with a perforated bag.
2.) Radishes: Cut off the tops, rinse the radishes in cold water and place them in a perforated plastic bag (or a plastic bag layered with paper towels). If you wish to keep the greens, wash them well and store in a perforated bag in the crisper drawer.
3.) Salad Greens: Don’t wash them until you are ready to eat them. Remove wilted or crushed leaves and store them in a sealable container lined with dry paper towels to remove excess moisture. When you are ready to enjoy them, rinse in cold water and spin leaves to remove as much water as possible.
4.) Rhubarb: Discard leaves as they are mildly toxic and should not be eaten. Store the stalks in a perforated bag in the crisper drawer and wash before enjoying. If you have too much rhubarb to eat in a week, it can easily be frozen in tightly sealed freezer bags.
5.) Herbs: Treat fresh herbs as you would a small bouquet of flowers. Snip off the ends and place upright in a jar with approximately 1” of water. Similar to asparagus, use a perforated bag to cover the top of the jar.