Waste not. Want not.
Apologies for the the lag time between posts. As you and I know, we sometimes need to turn inward to really show up. That said, I’m here now and ready to help in any and every way I can. Let’s start with food storage tips.
I imagine you’ve done your best to stock your pantry, freezers and fridges with food to keep you and your loved ones nourished during this time of uncertainty. Food waste, both in the form of scraps and spoilage, is very real and something we should ideally be working to avoid. Here are a few ways to keep your market haul of use for longer periods of time, and how long those dry goods really do last on the shelf:
Placing fresh lemons and skin-in-tact citrus in a bowl of water inside of the fridge will extend shelf life to upwards of 3 months.
Help revive bread on its way to stale status by putting a stalk of celery inside the same bag as the bread. Seal, and within a few hours you’ll have soft and chewy bread again.
Extend the ripe life of banana by wrapping the blackened end in scotch tape or a bit of foil.
Fresh is best when it comes to herbs but they can wilt or brown faster than consumed. Chop em up and add them to ice cube trays with a touch of olive oil and water. Freeze and use as needed. Dried basil, parsley and coriander has a shelf life of about one year before the flavor drops off.
Save your stalks, scraps and vegetable peels for broth making.
Flours should always be stored in a dry dark place or air-tight opaque jar. Experts recommend using flours within 8 months of purchase.
Potatoes love to be kept in the dark, ideally in cooler temps and in a ventilated bag. Once the skins turn green (from light usually) use your better judgement to avoid solanine exposure.
Here are a few examples of vegetables that fair well when you blanch first and freeze - and approximately how many minutes they should remain in the boiling water or steam before cooking, draining and freezing:
Artichoke Hearts: 6 minutes
Asparagus: 2 to 4 minutes depending on the stalk thickness
Beans (Green or Wax): 3 minutes
Broccoli (cut into 1-inch pieces): 2 minutes
Brussels Sprouts: 3 to 5 minutes, depending on size
Cauliflower (cut into 1-inch pieces): 3 minutes
Leafy Greens: 1 to 2 minutes (use the longer time for collards and cabbage)
Okra: 2 to 3 minutes, depending on size
Pea (in the pod): 2 to 3 minutes, depending on size
Peas (shelled): 1.5 minutes
Summer Squash: 3 minutes
Have a tip you’d like to share? Drop me a line and let me know. Stay well, friends.