By Billie and Robert Nicholson
Almost everybody likes saving money, we do. What food we don’t grow we buy. It has been estimated that the average American household wastes about 40% of their food, either by letting it spoil before preparation or throwing food away after the meal.
Here we present a few tips that may help save your food when you bring it into the house.
Almost all of us have bananas in our kitchens, when they start to turn brown there is only so much banana bread that can be eaten. To slow the browning process, wrap the stems of the bananas in plastic wrap, they’ll brown much more slowly.
When herbs are ready to pick or when buying them from the market, keep them fresh. Place in the frig in water, like a bouquet, cutting stems under water. Or freeze them in ice cube trays, covering them with quality olive oil. When frozen, turn out into plastic wrap and store in a zip bag in the freezer.
Keep our delicate friends in a paper bag and always in the dark refrigerator to extend useful life. If they dry out, don’t despair. Save the dried mushrooms for soups and stews.
Potatoes, Onions and Apples
These should always be stored separately as shelf-life is reduced. Potatoes should also be stored in the dark to prevent germs or toxic solanine from growing. Solanine naturally occurs in some veggies, but you would have to eat over 50 large potatoes during one meal for it to kill you.
Keep Guacamole Green and Fresh
You have left-over guacamole? Use cooking spray on top and store with the avocado pit in the mix.
Eggs can be frozen to extend their life beyond refrigeration. Simply crack them into an ice-cube tray, adding a pinch of salt or sugar which prevents them from becoming grainy. Use as needed.
Celery and Broccoli
These veggies last longer and remain crunchy when wrapped in aluminum foil in the refrigerator.
This cheese stores twice as long when you turn the store provided container upside down.
Remove the crown, and stand the pineapple on its head. It will extend the life of the fruit. When slicing, start at the bottom and cut only what you need each time. Store the remainder in the refrigerator with the cut side down in a shallow bowl, covering the top with plastic wrap.
Previously cut cake will last much longer when the open ends of the cake are protected by slices of white bread held firmly in place with toothpicks. This prevents the ends from drying out.
Carrots will last a long time when stored in clean sand and kept in a cool, dry place.
When you buy fresh strawberries immerse them in a mixture of ten parts water and one part white vinegar. After five minutes, drain them in a colander, and let them dry. This kills off the small micro-organisms and makes the strawberries last longer.
These few tips will save your food, money and help cut down on waste. Most of us have been blessed with abundance and we should be good stewards of our resources.
Billie and Robert welcome your comments or questions. Contact them at BillieandRobert@RustyBuggy.com