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Cooking Tips for Vegetables How to Roast Corn How to Use Vegetables Storage of Vegetables Vegetable Combinations Ever Try Fiddle Heads? They are the opening heads of ferns.Gather them in the spring for a delicious treat! Mix them with salad greens or just steam for a few minutes and serve with a dollop of boiled dressing. If you have fiddle heads that are 4-5
inches in
length, steam them and peel just like you would young asparagus.
Sprinkle chopped nuts over vegetables. Crumble bits of bacon over green vegetables. Try Fresh Grated Cheese over vegetables. Add a little juice or dried minced onion for a tastier vegetable |
The Cook's Garden Herbs Fresh Fruits and Vegetables If you are interested in health and diet, you have probably read all the research which points to the benefits of fresh, unprocessed foods. Eating healthier nearly always means opting for fresh fruits, whole grains and unprocessed meats and fish. Unfortunately, choosing foods without preservatives does have a down side - food spoils faster. That is no reason to go back to eating over-processed foods full of chemical preservatives, though. Long before our dependence on chemical preservatives, our mothers knew the secrets to keeping food fresh longer naturally. Here are some tips to help you keep fresh fruits, grains, vegetables, meat and fish fresh longer - the natural way. General Tips 1. Keep your refrigerator at the right temperature. It should be kept between 38 and 40 F. to keep your foods as fresh as possible without freezing them. 2. Keep your eye on expiration dates when you shop. 3. Do not store highly perishable foods in the refrigerator or freezer door. They are more prone to temperature fluctuation. 4. Moisture promotes rotting and mold. Wipe vegetables and fruits dry before storing and avoid storing in plastic bags. Vegetables and fruits give off a gas called ethylene as they ripen. The ethylene sets off a chain reaction that causes the release of more ethylene, causing the food to ripen further. When fruits and vegetables are exposed to ethylene, they ripen faster. Some fruits and vegetables give off more ethylene than others - and some of them are more sensitive to ethylene than others. 1. Ethylene producers include apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes. 2. Fruits and vegetables that are sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons. 3. To keep fresh fruits and vegetables fresh longer, do not store any of the former group n the same drawers as those in the latter group. 4. Store fruits and vegetables in the warmest part of your fridge to preserve flavor. 5. Remove produce from plastic bags before storing. The bags trap the ethylene close to the fruit so that it ripens faster. 6.Wash produce and then dry well before storing. Moisture speeds rotting. 4. Store avocadoes unbagged in the refrigerator. Article Source: http://www.content-corral.com About Author: Back to Home Page | Email Me! | Copyright 1999-2010 Privacy Policy | Ask a Question |
