Storage Tips for Fresh Produce

WHICH VEGETABLES SHOULD BE STORED WHERE

BEST in the FRONT of the FRIDGE: corn (after wrapping in a wet paper bag placed inside a plastic bag) and peas
BEST in the CRISPER: artichokes, asparagus (after trimming the ends and placing upright in shallow cool water, then covering with plastic), beets, broccoli, cabbage, carrots, cauliflower, celery, chiles, cucumbers, eggplant, fresh herbs, green beans, leafy greens, leeks, lettuce (after washing and drying, rolling loosely in a clean kitchen towel inside an unzipped zip-lock bag), mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini
BEST on the COUNTER: tomatoes (stored upside down)
BEST in the PANTRY (where it's both dark and cool): garlic, onions, potatoes, shallots, sweet potatoes, winter squash

WHEN to WASH VEGETABLES: just before using them since moisture encourages mold which encourages spoilage; if you do wash beforehand, dry before putting into the fridge

These helpful storage tips were found over at one of my favorite blogs, A Veggie Venture.http://kitchen-parade-veggieventure.blogspot.com/

Roasted Radishes?!

So, a friend forwarded an article from the New York Times yesterday about roasted radishes.  I had 3/4 of a bunch left from Tuesday’s market so I had to give them a try.  I wasn’t sure how they would be received around here, but let’s just say I will be buying more radishes on Tuesday for sure. 

Couldn’t be much easier- clean them, cut in halves, toss in some olive oil and sea salt, spread onto a baking sheet, and roast at 400 until they are crispy and beginning to brown on the outside, soft on the inside.  You can eat them plain, or add some butter and lemon juice.  We went with just a little butter.

Next I’m going to try them this way.

KALE!!!

 

Wondering what to do with that beautiful Russian kale you got at the market yesterday?

The Local Cook has a great post with 10 ideas for enjoying your kale.  Check it out.