Fre$h Cents – A cost effective way to keep your greens and things survive a little beyond their expiration date.

22 May

The Champeau sisters are known for being frugal and not being wasteful. There is not much worse when hard earned ca$h is thrown into our garbage disposals.  Like many homes, cleaning out your refrigerator can be the most ‘wasteful’ chore to do on a Saturday morning.  This is not a good way to make your wallet and waistline skinny, people!  It is a well known fact that fresh fruits and vegetables are an easy way to receive your daily vitamins and keep healthy.

Below are some hints and tips on how to keep your refrigerator and tummy’s fully stocked with nature’s fresh greens and colourful treats.

– Mushrooms –
Damp dry with paper towel promptly, layer mushrooms in rows, lining each row with paper towel. Brush off dirt and use.
Keeps Fresh: 2 weeks.

Store in paper bag and refrigerate.
Keeps Fresh: 1 week.
*Discard: slime or bruised spots, rancid smelling, mushy, withered.

–Tomatoes–
If possible, do not refrigerate fresh tomatoes, they can lose freshness this way.  You can store them in a paper bag at coolest room temperature as possible, keeping them out of direct sunlight.
Keeps Fresh:  3-5 days.

If preferred, you can refrigerate tomatoes.  Just make sure you store them in crisper in their original plastic container or a paper bag – lining the floor of containers with paper towel to absorb moisture.  You can also store in a plastic bag, making slots to reduce water loss (like human skin, this causes wrinkles)!   You can remove from refrigerator up to 1 hour to help regain loss of original flavor.
Keeps Fresh: 1-2 weeks.

–Broccoli–
Precut, wash, and pat dry for quick and easy snacking.  Store in airtight container or sealed plastic bag in crisper.
Keeps fresh: 4-5 days.

Before buds turn yellow, you can also keep cut frozen heads and stems in freezer bag.
Keeps frozen: 3-4 months.

–Carrots–
Cut off greens, store in airtight container or a sealed plastic bag in crisper.
Keeps Fresh: 2-4 weeks.
*Discard when limp and shriveled as they have lost their vitamins and crunch.

–Celery–
Store in airtight container or a sealed plastic bag in crisper.  Clean edges and precut for easy snacking. If slightly limp, still usable.
Keeps fresh:  1 Week.

–Cucumbers–
Store in airtight container or a sealed plastic bag in crisper. Cut as you use to maintain longer shelf life.
Keeps Fresh: 5 days.

–Leafy Greens–
Store in airtight container or a sealed plastic bag in crisper. Pre-wash, pat dry, and line bottom of containers with dry towel.  As you eat produce, wipe any moisture in container/bag with paper towel to keep dry and fresh.
Keeps Fresh: 7-10 days.

–Strawberries–
Do not wash or cut heads until you are ready to consume them.  To store, place strawberries on a paper towel in a tightly-covered glass or plastic container in the refrigerator
Keeps Fresh: 2-3 days.

Strawberries may also be frozen whole or in pieces. To freeze, wash and hull, cut if desired. Place in freezer containers or zip-top bags.
Keeps Frozen: Within 1 year.

–Avocado–
Do not store unripened avocado in the refrigerator. To ripen, keep at room temperature for 2-3 days. Ripen fruit may be stored in the vegetable drawer in the refrigerator .
Keeps Fresh: 10-14 days.

**Hint: Only using half an avocado today? Keep pit in leftover half and store in refrigerator in plastic bag for tomorrow!

–Bananas–
Buy bananas with a yellow portion of about three-quarters, they should have some green on both ends with no blemishes. Obviously, the greener the banana, the more ripe it is. Store the bananas on a hanging rack or on the kitchen counter, separated from their brothers and sisters. Bananas will ripen quicker in the summer as heat speeds up the ripening process. When the bananas get to the desired ripeness, just put them into your refrigerator. The skin will turn black, but the banana inside stays perfect for two or three days. Like avocado, never store unripe bananas in the refrigerator. They simply will not ripen properly because the cold interferes with the ripening process.
Keeps Fresh: 2-3 days after ripening.

You can also peel bananas, cut them in chunks, freeze them and eat them as a frozen treat.
Keeps frozen: Up to 6 months.

–Youngest

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3 Responses to “Fre$h Cents – A cost effective way to keep your greens and things survive a little beyond their expiration date.”

  1. aLi C (@aLiYoOp906) May 23, 2012 at 10:56 am #

    First of all, I do not have a garbage disposal to get rid of my spoiled produce. Secondly, where on Earth did you learn all of this? Did you get this from Martha Stewart or Suzy Orman? My money is on Suzy.

    • Anissa C May 23, 2012 at 1:52 pm #

      It’s real simple: a REAL SIMPLE magnet that was on our refrigerator, trial and error, and a fancy activity called ‘research’.

    • glitzandblitz906 August 7, 2012 at 10:11 pm #

      Haha. Punny!

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