Since we spend a considerable amount of time prepping our produce, we need optimal storage solutions to preserve them for as long as possible. For me, that checked arugula is more precious than anything else in my fridge, and I want to make sure it lasts as long as possible! I’m sure you can relate. I’ve explored storing three categories of food: crispy shallots, lettuce, and strawberries (or any berry).
The general rule is that oxygen and moisture hasten spoilage. Let’s find the best way to protect our food from these elements.
Crispy shallots make a glorious addition to rice, a vegetable side dish, or a salad. They add crunch and so much flavor. Once fried, allow them to cool completely before storing.
Before storing, make sure your greens are completely dry. A salad spinner makes this task quick and efficient, but letting them air dry on kitchen towels works fine. Blot with a paper towel to remove any excess moisture and then store.
Strawberries are 90 percent water, so they let out a lot of moisture. They also have a delicate flesh, which is susceptible to bruising. Those are two things to keep in mind when trying to prolong their freshness.
These principles and techniques can be applied to many other types of fresh produce. With a little bit of effort, you can stretch your food to stay as fresh as possible for as long as possible.
(Originally featured in Family Table, Issue 712)
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