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Keeping Produce Fresh

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Let’s start with avocado! (One of my all time favorite foods!) Avocados are too expensive and nutritious to let go to waste. If you aren’t going to eat an entire avocado, keep the pit inside and store in the fridge in an airtight container (ziplock baggie, press’n’seal or a container). It will last for several days! If you are making homemade guacamole, keep the pit in the guacamole to help it stay fresh! You can also freeze avocados! If your avocados are ripe cut them up into slices (anywhere from 4-8 slices per avocado, depending on how thick you want them), place on a greased cookie sheet and freeze for 2-4 hours or until solid. Transfer to a freezer baggie and throw a slice or two into your smoothie every time you make one! It makes it creamy like a milkshake without altering the flavor while adding lots of nutrition!

Don’t let any of your fruit go to waste. You can freeze pretty much any fruit! Bananas are my favorite to freeze. Slice them up and put in a freezer baggie, lay flat in the freezer and you are DONE! You can add lemon juice to keep from browning but I do not, and I don’t have any trouble with them turning brown. You can add to any recipe that calls for bananas or add to your smoothies. My personal favorite is banana ice cream!

Strawberries are in season and DELICIOUS. I love fresh strawberries! There is nothing worse than getting a container of fresh strawberries and them going bad in a couple of days because they are tightly packed together in the original package. Line a cookie sheet with dry paper towels, place the strawberries (unwashed) on the paper towels (spread out, not touching), and cover with paper towels. You can repeat another layer on top. Wash before eating. They will stay fresh for so much longer!

After you purchase celery make sure you remove it from the plastic bag it came in. That bag traps ethylene gas that can make it go bad quickly. You can transfer celery into tightly wrapped aluminum foil to extend the life by several weeks. You can also keep celery in a container of water in the fridge. If it has started to wilt it will perk right up!

When purchasing mixed greens make sure you are getting them in the plastic containers instead of the bags. The bags tend to have a much shorter shelf life. You can pre-make salads a week at a time by putting all of your dry ingredients (lettuce/greens, carrots, broccoli, celery, peppers, mushrooms) in a container and placing a dry paper towel on top. The paper towel will absorb the moisture and leave the vegetables crisp and dry!

I hope these tips are helpful! What produce hacks do you have?

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