Exciting News & 5 Tips for Long-Lasting Produce
First, the exciting news! On Wednesday, March 31, you can tune in to my friend Andi's podcast, Quick Bites to hear us chat about getting off of the diet rollercoaster, setting realistic expectations and goals, body acceptance, my role as a coach, and more. I do hope you will give it a listen and of course, let me know your thoughts. You can find the episode here.
And now, 5 Tips on Long-Lasting Produce!
1. Keep the Fridge Clean. You can reduce leaks in your fridge by storing any packages with liquid in a container. Open packages often leak and can cross-contaminate other items in your fridge like produce. Keeping them in separate containers reduces this risk leaks while keeps your fridge from smelling. *Pro-tip: Store an opened box of baking soda (replacing every 3 months) in your fridge to help eliminate odors.
2. Lower vs. Upper Shelves
While you may think a shelf is a shelf, where you store your produce is imperative for long-lasting, fresh-tasting veggies. Fruits and vegetables should be kept in the lower crisper drawers and set at a lower temperature (plus, then they’re protected from any drips or raw meat.)
3. No two fruits and veggies are the same: avoid storing them together! The number one rule of storing fruits and veggies is to be sure you aren’t storing them together. Each type of produce needs a specific environment to stay fresh. Fruit thrives from low humidity, while vegetables prefer high humidity. Fruits (and some veggies) are also known to produce ethylene, a chemical which helps them ripen — and can cause your neighboring vegetables to ripen sooner than you’d like.
Fresh produce & berries: keep dry (and don’t wash until you eat them).
Greens and fresh herbs: store in a sealed zip bag.
Citrus fruits: store in a mesh bag. The oxygen circulation allows citrus to last longer.
Celery: wrap in tin foil so your stalks stay crunchy for 1-2 weeks.
Asparagus: keep upright in a glass of water. This keeps the bunch fresh and hydrated for 1-2 weeks.
Mushrooms: store together in a paper bag. Brown paper absorbs excess moisture allowing mushrooms to breathe.
Carrots: cut off the leafy green tops. The tops will continue sucking the nutrients out of the carrots as you store them; can last up to 2 weeks.
Cucumbers: thoroughly dry and wrap in paper towel, then place in the crisper drawer for maximum freshness; will last between 5 days and 1 week in the fridge
Bell Peppers: store in a dry, sealed bag in your crisper drawer; can last 1-2 weeks if stored properly.
4. Check the temperature of your fridge. The temperature in your refrigerator should be 34°- 40°F (1°-4°C). Pathogenic (disease-carrying) bacteria thrive above 40°F. Below 40°F, bacteria can still grow on foods – affecting their taste and smell – but are not considered to be harmful. Make sure to keep the temperature above 34°, if the temperature is too low, your vegetables can freeze.
5. Not all veggies & fruits need refrigeration. There are many food items that keep and actually taste better when they are left on the countertop. Gain some extra space in your fridge by leaving these items on the counter:
Tomatoes
Onions
Garlic
Basil
Squash
Honey
Apples
Peaches
Nectarines
Pears
As always, thank you for reading! If you're ready to begin making small and manageable changes to improve your wellness, let's chat. I offer a free consultation so you can hear more about what I offer and ask me any questions to see if we're a good fit. All services offered in-person and virtual.
