Cooking Coach Adam Wisnewski joins the Morning Show and in this week’s Kitchen Confidence he is giving us the skills to store our produce as we begin to harvest the summer fruits and vegetables.
Storing The Bounty of Summer: What To Do With All Those Fruits and Vegetables
Make the produce comfortable! Use air and water techniques to keep veggies fresh.
Most important: Eat the produce, don’t store it
“Process” items as they arrive in the house (before storing)
Remove rubber bands and ties
Wash and dry as needed (air dry or spin)
Composting is: heat, compression, moisture
Storing is the opposite: cool, airy, dry (always exceptions)
Washed and dried, air-filled bag, paper towel liner.
Washed and drained, roomy container, paper towel liner, store upside down!
Glass of water, covered, in the fridge
Basil is especially sensitive to cool/cold – so counter top
Bananas help other items ripen
Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears – continue to ripen
Bell peppers, grapes, all citrus, and berries do best in the fridge
Don’t try to set new records for how long you can store food. Just EAT IT
There’s nothing more local than your own fridge
Have salad for lunch *and* cooked greens for dinner
Mix and match: Eat half a banana and a peach on Wednesday and the other half with berries on Thur
Commit to eating cilantro 3 out of 4 days – it tastes different on different meats/veggies/sauces