Lately, I buy more groceries than I used to. As long as the epidemic period lasts, it is probably not a bad idea, so I make fewer trips to the store. The challenge: how to store things to keep everything fresh for longer. #zerofoodwaste With that in mind, I am sharing some tips. Some are old tactics passed from generation to generation in my family; some are modern inventions. Pickle your favorites 🙂
We don’t reveal too much of a secret that the quickest way to preserve food is freezing. However, for the more adventurous, there is pickling. It requires no expertise, and it is the most popular method of preservation for thousands of years. You can pickle anything, not just cucumbers! Radish, beet, onion, carrot, cauliflower, even ginger. And the list isn’t complete! I wish I could embed the taste of my Dad’s pickled cabbage here. Yum.
Freezer bags are great, but remember to label them with contents and dates!
FLOUR and YEAST
Flour has a very long shelf life. To keep it fresh and bug free, store it in an airtight bag in the fridge, especially if you don’t use lots of it at once.
It can be quite disappointing to realize that your YEAST has expired when you are about to start a big baking project. Trust me — been there, done that. Not anymore! Storing the dry or fresh yeast in the freezer saved me a few last-minute trips to the grocery store.
If you like fresh bread in the mornings, it is possible without going to the store every day. Bread freezes very well. No matter if sliced or whole, as long as you freeze it while still fresh, there should be little to no loss in quality or texture.
I always freeze my loaf sliced – in freezer bags – so I can take out as many slices as needed at a time. Watch out for freezer burn! It is essential to press out all the air from the pack. Try this method with bagels as well!
…always go bad right before you need them. Rule number one is to take them out of the plastic bag. Rule number two is to seal their stem. These can delay the ripening process. Store them hanged rather than laid down. If you still have more than you can eat, peel them, and put them in a small box in the freezer. Frozen bananas give smoothies a creamy, frosty texture.
CUCUMBERS, CARROTS, and MUSHROOMS
Cucumbers can spoil relatively quickly. To avoid that, wash and dry them, wrap them in paper towels, one by one, then tuck them in perforated plastic bags. The same method works for carrots.
For mushrooms, it is a bit more environmentally friendly; all you need to do is put them in a paper bag.
GREEN PEPPERS, BROCCOLI and CELERY
To increase the shelf life of green peppers, broccoli, and celery, wrap them in tin foil. It works a treat!
LETTUCE, and SALAD GREENS
Lettuce and salad greens are sensitive and start to spoil quickly. Take your lettuce out of the plastic bag. Wipe down the whole head with a dry paper towel to remove any moisture. If the outer leaves look dirty, remove them. Use paper or cloth towels to wrap the head, and then place it in a zip lock bag or an airtight container. This way, your lettuce stays crisp for a long time.
When I buy salad greens, I always line the plastic container with a paper towel to draw the excess moisture. No soggy leaves for at least a week!
ONIONS and GARLIC
Onions and garlic shouldn’t be kept in the fridge. Storing them in a cold, dry, dark, and well-ventilated room or cabinet is the way to go. Avoid keeping them in plastic or cloth bags; instead, use mesh to ensure airflow. Or, if you buy a bunch with long enough stems, you can tie and hang them without using a bag. That’s how my 93-year-old Grandma does it! ❤️
Our Story | Neverending Brunches
They happened on the weekends. We would appear in our dining nook, one by one, a bit late for breakfast and way too early for lunch. Four sisters, growing up in a small village in the countryside of Hungary, in the early 80ies. We had no idea that we were brunching….