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April 27, 2012
Hi. What are people using in the fridge to store fruit and vegetables in the crisper. My greens wilt fast and cucumbers absorb flavors once cut. Thanks!
January 17, 2012
I'd put cucumbers in an airtight glass container.
I'm not sure what kind of greens you buy, but I keep celery and kale in glasses of water -- just like a vase of flowers -- and they last for ages. This should work for anything with a stem. Lettuce can be kept in shallow water too, but won't keep nearly as long.
February 16, 2010
Hi. A while back I reprinted a long list from the Berkeley Ecology Center on how to store produce without plastic:
Personally, I store carrots, celery, and radishes immersed in water in a big stainless steel container in my refrigerator. They stay crisp for a long time that way. One reader wondered if the water doesn't leach nutrients, and I don't know the answer to that, so I would just say eat them as quickly as you can. Don't store them for weeks.
Also, I second the suggestion to store leafy greens with the ends in water like a bouquet. I do that with chard, Kale, and all other greens. One thing I just noticed about my kale, though, is that it started to turn yellow fairly quickly. So I'm just wondering if it's a vegetable that needs to be eaten soon after its cut to preserve the nutrients.
For cut veggies like cucumbers, I would put them in an airtight glass container after cutting them to prevent them from picking up other smells from the refrigerator. I think I'll do a post soon showing the inside of my refrigerator.
April 27, 2012
Thank you. I am not sure I have the space to store vegetables upright in glass jars. I can just see my family members knocking those over! But I will see about the water bath idea...now to find some good containers. Does anyone use breathable, cloth produce bags to good success?
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