Safety First: Tips for Healthy Eating, part 2
Posted on Aug 3, 2011
People as a whole eat more fresh produce in the summer than in the winter. Unfortunately a lot of that produce ends up in the trash due to spoilage. Knowing the storage needs of different types of produce can make a difference.
Listed below are a few reminders:
- Wash salad greens, wrap in paper towel and store in the refrigerator in a plastic bag.
- Ripen fruit by storing in a paper bag at room temperature.
- If fruit is ripe, store in the refrigerator to prolong the shelf life (except for bananas.)
- Keep peppers, celery, and carrots in the refrigerator crisper drawer. They should last for at least a week.
- Store green or hard tomatoes at room temperature, but place in the refrigerator once fully ripe.
- Treat fresh herbs like flowers. Snip the stems and stand the sprigs in a cup with about an inch of water at the bottom.
- Stand asparagus in a cup or glass with a small amount of water in it and place in the refrigerator.
- Store onions, potatoes, and garlic in a cool dark place.
Fresh fruits and vegetables are more work than canned and frozen, but it’s worth it.
Additionally, keep an eye on temperatures when cooking, cooling, reheating and storing food. Here is an article by the United States Department of Agriculture, Food Safety and Inspection Service on proper temperatures for food handling: http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp