Globe artichokes at the market. Photo by Toby Hudson. Image courtesy of Wikipedia
Now that we’ve been harvesting beans, with corn and tomatoes soon to come, it would be a good idea to know how to store some of the produce for the short term to eat fresh. We know that plastic bags, wraps and containers don’t keep fruits and vegetables well and in fact encourage them to rot more quickly. All too often we buy more produce than we can eat and we end up throwing out that which is rotting and wilted. But there are solutions to keeping most produce fresh for longer, without using plastic, which can add toxins to your food. Below is an excerpt of an article from the My Plastic Free Life website (hat tip Wake Up World) on how to accomplish this.
Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.
Artichokes – Place in an airtight container sealed, with light moisture. Asparagus – Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge) Avocados – Place in a paper bag at room temp. To speed up their ripening, place an apple in the bag with them. Arugula – Like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture. Basil – Is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter……..