Fortunately for my hungry family, I love to eat more than I hate to grocery shop, so I do it anyway. However, I’m not willing to suffer this torture more than once/week if I can help it and, by golly, it’s gotta be worth the effort. This means wasting as little as possible of what I buy. I’m not lugging all that stuff home just to feed the fruit flies or to let it rot in the fridge!
Besides, have you seen the price of fresh produce recently? Eating healthy requires a significant investment of both time and money (neither of which I have in abundance), and protecting that investment is key to successful consumption (something I enjoy). Otherwise, you may as well just throw those apples in the trash as soon as you get home. Let’s face it, work is work…whether you pick those apples from the orchard yourself or pick through them in the produce aisle. And I, for one, want to do as little of that as I can get away with.
The good news is that it doesn’t take a lot of extra time or effort to lengthen the life of your produce. You’ll not only make up that time (with interest) later, but you’ll be more likely to actually eat all the yummy, healthy goodies you lugged home. As soon as you get home, wash and dry your lettuce, fresh herbs, “bowl fruit” (apples, oranges, etc.), grapes and berries before putting them away. They’ll be ready to eat/prepare when you want them, last longer and look more inviting.
If you have the time, go ahead and bag up individual portions of fruits and veggies before putting them away so that you or your family members can grab a healthy snack any time. I find that non-organic cut bell peppers, celery, carrots, and cucumbers will stay fresh for up to a week if stored properly in the fridge. This saves me oodles of time on lunch preparation throughout the week, because I can bag it up as soon as I get home from the store and then just toss it into the lunch boxes each morning. (If you shop organic, the shelf life may be shorter, so you’ll have to figure out what works best.) One cutting board + one knife + one time washing them and putting them away = three reasons for this busy/lazy mom to smile.
Just to be clear, I don’t wash everything before I put it away…just the things I’ve found make a difference. Here are a few tips that have worked well for me:
- Do not use detergents or chemicals, but adding white vinegar to the water (at least 1 part vinegar to 4 parts water) will help kill most bacteria and remove pesticides without changing the flavor.
- Make sure everything is as DRY as possible before putting it away.
- If towel-drying, always use a fresh, clean dish towel or paper towel.
- The water should not be more than 10 degrees warmer than the produce.
- If submerging, use the tub of a salad spinner rather than the kitchen sink, as the drain area of the sink can harbor yucky stuff you don’t want to eat!
- Spin leafy vegetables and fresh herbs dry after washing and store in an airtight container or zip-top bag with a paper towel to absorb any excess water. (I store my lettuce in a large Tupperware container with a paper towel on both the bottom and on top and it will stay fresh for at least a week.)
- Tear lettuce rather than cutting it with a knife, as cutting may cause it to brown.
- Remove grapes from stems and rinse thoroughly. Lay on towel in a single layer and allow to air dry completely before bagging.
- Berries must also be completely dry before storing in an aerated container (not airtight).
- Dry “bowl fruit” completely after washing and keep it out of direct sunlight.
- Soak cut apples in salt water for five minutes to keep them from browning. Drain and store in an airtight container in the fridge…they’ll stay fresh and crisp for at least a couple of days!
- Don’t forget to use your freezer! Toss a few of those individually portioned bags of grapes in the freezer for a refreshing snack that will last much longer than in the fridge. Freezing excess produce is a great way to preserve that initial investment until you need it.