A Love Food, Hate Waste study concluded that New Zealand households waste 157,389 tonnes of food annually. This amount of food could feed the population of Dunedin for nearly three years! Not only does this wastage affect the environment, but it also affects your wallet. To reduce your household waste, we can remember to eat leftovers and plan meals around what you have available. However, remember to store your grub correctly when it reaches your doorstep. Doing this will elongate the lifetime of your fruits & veggies, but it also keeps the glorious flavours packed in for a yummier meal.
When you receive fresh greens like lettuce, spinach, or kale, in the box, it's essential to wash them thoroughly. Not only does this get any unwanted muck off, but it also rehydrates your leaves. Start by soaking them in cold water to remove dirt and impurities. After washing, use a salad spinner to gently whiz away excess moisture. If you don't have a salad spinner, pat them dry with kitchen towels or a clean cloth. Transfer the greens into a larger container lined with a paper towel to absorb any remaining moisture. Seal the container tightly and store it in the refrigerator. This method can prolong the freshness of your greens for up to two weeks. Check out our article on washing and storing your greens without a salad spinner here.
If you have root vegetables like carrots, potatoes, or beets that you will use slowly, consider freezing them. Wash, peel, and chop the veggies into manageable pieces. Transfer them into reusable freezer bags, removing as much air as possible before sealing. For leafy greens such as spinach or Swiss chard, blanch them in boiling water for a few seconds before plunging into ice water. Pat them dry and pack them into freezer-safe containers. When stored properly, frozen veggies can retain their quality for several months.
To keep certain vegetables fresher for longer, store them in water in the refrigerator. Trim the ends of asparagus and celery and stand them upright in a glass or jar with an inch or two of water. Change the water every few days to maintain freshness. Place spring onions in a pot with the roots submerged in water, and cover the top loosely with a plastic bag. This method can help these veggies stay crisp and vibrant for up to a week.
Fresh herbs can wilt quickly, but with the proper storage, you can enjoy them for an extended period. After washing your herbs, gently shake off excess water and wrap them in a damp kitchen towel. Place the wrapped herbs in a reusable bag or an airtight container and store them in the refrigerator. This way, herbs like basil, cilantro, and parsley can stay fresh for up to two weeks.
Certain root vegetables like onions, garlic, and potatoes prefer a different storage approach. Instead of keeping them in the fridge, store them in a cool, dark space like a pantry or a cellar. Ensure good ventilation to prevent mould growth. When stored correctly, these root vegetables can last for several weeks to months.
Bananas are notorious for producing ethylene gas, which can speed up the ripening process of other fruits and vegetables nearby. To prevent premature spoilage, store bananas separately from your other produce. Keep them on the countertop until ripe, and then transfer them to the refrigerator to extend their shelf life
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