6 Tips - How to store and use up produce
It seems bizarre to write an article on something that comes naturally to most of us, but truth is, so many people don’t know how to store or use up their produce correctly. Supermarkets in the UK surprise me every time with how terrible of a job they do when it comes to storing their fresh produce… everything is basically in the fridge.. That’s not the way to do it. Also if things are on offer we’re more inclined to buy more- and sometimes we have no idea what to do with the extra food, which ends up moldy and in the bin. I’ve compiled a few tips to guide you on storing your food- maximising its shelf-life, and what to do with the extras you may have but don’t want to throw out.
1. Store your produce where they're supposed to be stored.
I still have a lot to learn from this, but the rule I go with is veggies go in the fridge, fruit stays out, and nothing is pre-washed. The only exception to fruits are berries and figs - they go in the fridge. The only times my fruits aren't out are when they've been cut open or if they're ripening too quickly, even then, I try to eat them as fast as possible. Potatoes, garlic, ginger, onions, parsnips... don't go in the fridge, they go wherever it's dark, dry and a little cool. Storing the produce in a correct way makes the shelf life longer.
2. Stop looking at expiry dates on fresh produce
Some countries package their fruits and veg and give them expiry dates. Stop following these dates blindly! Dates on meats, fish and any animal (except eggs) products should be respected, unless it was frozen as soon as you bought it. But the only times you should be throwing out fruits and veggies are when they’ve gone moldy, slimy or stinky - and most of the time thats way after the expiry date.
3. OXO GreenSaver
I found this product and have been using it for 2-3 years, and it actually works. Fruits and veggies emit ethylene gas as they ripen, and some are more or less sensitive to it. For example, if you store avocados with your leafy greens, the greens will wilt and yellow quickly because they are more sensitive to this gas. I use the oxo GreenSaver in the fridge with my veggies and herbs since I want them to last longer and not wilt as quickly. It works with non-toxic carbon filters that absorb the gasses.
4. Freeze
I sometimes find that I have extra food or produce left, whether it's cooked or not, most of the time I can't finish it before it rots, so I freeze it. I love to freeze ripe fruit and make smoothies, syrups, desserts... and with cooked food it's an easy and quick solution for lunch or dinner.
5. Make stocks/broth
Making stocks is the easiest thing to do with leftover produce, and you get the most out of your money. Essentially a stock is water and whatever else you add to it. Anytime I make a roast chicken, or have any chicken bones leftover, I use it to make chicken broth. I use carrot shavings, the green part of the leek, any part of the onion I don't use along with garlic and celery to make a basic veg stock. My favourite to make, is a mushroom stock. I personally peel my mushrooms, and I don't use the stalk, so when it comes to making it, I add the peels and stalk + veg in water, bringing to a boil.
Making any kind of bone broth takes longer than veggie ones, but both are great ways to use your produce as much as possible and really get a bang for your buck!
The forked spoon-Bone broth recipe
The Kitchn-guide to making veggie broth out of scraps
6. Pickle or salt
These preservation techniques have been used for years before fridges were invented. There's nothing hard about them as well - All you need are clean jars, time, and a few pantry ingredients. Salted preserved lemons are used in the middle east and in north African dishes, they add a special taste to food that cannot be substituted. Obviously we’re all familiar with pickled products, whether onions, garlic or cornichons- they are extremely useful when trying to ‘level’ up a simple dish.