Monday, May 20, 2013

Keeping Berries & Greens Fresh in the Fridge

I love summer and I'm so happy to see the summery produce popping up at farmers markets. The only downside to buying beautiful berries and greens is watching them wilt and shrivel before your very eyes at home, often within a few short hours. I've found that a few little tricks can make them last a little longer, sometimes days after I've bought them (if we haven't eaten them by the fistfuls on the first day, that is).

If you don't have a fancy "berry keeper," use the following method:

For strawberries, cherries and blueberries, DO NOT RINSE or wash them before you store them - they will rot and turn ugly!! Instead, place them in more or less a single layer (blueberries can be on top of each other) on a few paper towels in a shallow bowl or tupperware container, cover, and store in the fridge.

Yesterday, I bought collard greens, which I love to use in place of a tortilla for a "wrap" sandwich (filled with cooked veggies, quinoa, etc.). By the time I got them home, they had already wilted, so I snipped off a 1/2" from the bottom of their stems and placed them upright in a mug of cool water for a half-hour. After they perked up, I wrapped a damp paper towel around the stems and placed them in a large ziploc (not closed) in the fridge. 

This is what they look like this morning:

Farm fresh and ready to eat!
I've used this method with chard, lettuces, and herbs. 


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