-- Baby Boomers -- Family -
-- Green -- Home and Auto --
-- In Critical Condition -- Lifestyle --
-- Just Starting Out -- Money --
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Advice from Mom:
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-- Baby Boomers -- Family - -- Green -- Home and Auto -- -- In Critical Condition -- Lifestyle -- -- Just Starting Out -- Money -- |
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Improved transportation and storage facilities have made it possible to have many varieties of fresh vegetables available all year. But, once you buy the fresh vegetable, you need to take proper care of it...here are some of my tips for storing fresh vegetables. These vegetables should be stored in the refrigerator crisper or in a plastic bag: asparagus, broccoli. Brussel sprouts, cabbage, carrots, cauliflower, celery, cucumbers, lettuce, greet onion, green peppers, radishes, and spinach. Vegetables should be put in plastic bags if the crisper is not two-thirds full. Removing tops from carrots and radishes helps reduce the wilting. Sweet corn keeps best if refrigerated uncovered in the husks. Unripe tomatoes can be kept at room temperature out of direct sunlight until they ripen. Ripe tomatoes should be stored uncovered in the refrigerator. Onions should be kept at room temperature in a loosely woven container, or open mesh container. Potatoes should be stored at 40-50 degrees in a dark, dry well-ventilated area (remember the old-time cellars?). If kept at room temperature, they should be used in one week. Remember to get your five servings of fruits & vegetables today! Have a great day! Rae Do you have a time or money saving idea that wasn't included in this article? Please send it to tips @stretcher.com. We get the best ideas from our readers!
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