CERES Fair Food is a Melbourne based organic food delivery service which is setting out to create a healthier, happier food system by ensuring our members have access to affordable, fresh and tasty organic fruit and vegetables, all sourced from local growers who are paid a fair price for their produce and practice eco-friendly farming. Read more at http://dev.sustainability.ceres.org.au/groups/ceres-fair-food/
Here are some tips from CERES Fair Food to help you keep your fruit and vegetables for longer!
Get them into the cold (but not too cold): make sure you pick them up on time and get them into the fridge as soon as possible. Ensure your fridge is not turned up too high because this can “cold burn” them. Place your organic F&V into the crisper drawer, which is designed to keep moisture in and air out. This wards off “droop,” keeping your celeries, capsicums, lettuces nice and perky!
Prioritize: eat the fruit and veg most likely to go off first. Items that are ripe and ready, lettuce & leafy greens.
Keep moisture in & oxygen out: place vulnerable items into recyclable airtight containers. This is particularly important for items such as carrots, which may turn black or go “rubbery” if you don’t protect the more fragile of the otherwise robust root veg family.
Preserve: Got some stone fruit about to turn en masse into liquified goo? It’s amazing what cutting them up, sprinkling them with a little sugar and squeezing some citrus on them will do. A scoop of the mix with yoghurt makes for a very easy & healthy afternoon snack. Plus it will give your tastebuds an extra buzz as the fruit mascerates and naturally sweetens.
Put herbs in some water. Or if you know you’re not going to get to them in time, consider freeze drying your chives, oven drying your basil, tarragon, lemon balm & mints, or simply air drying the sturdier varieties such as sage, thyme, dill, bay leaves, oregano, rosemary and marjoram. You can even steep them in oil for a great way to infuse your cooking long-term. Instructions are everywhere on the web.
Pre-serve… slowly: A slow cooker is an amazing invention. You dump a bunch of vegetables with stock, salt and pepper and some herbs, set the timer and come home to the best cooked stew of your life. I make large scale curries like this, particularly in winter, when there is a natural glut of root veggies and onions. Not only do I not have to cook after a long day at work, but these seasonal vegetables are great for freezing, as they maintain their structural integrity and flavour.
Check out the original article at: http://www.ceresfairfood.org.au/keeping-your-organic-fruit-veg-fresher-for-longer/