Repurpose Food is a LiveBest series where I share delicious ways to reduce food waste. I love being resourceful in the kitchen. Join me as we use those refrigerator finds and cabinet castaways to create bestovers – one delicious bite at a time! This is all about vegetables!
DYK? We waste a lot of food!
According to Home Food Safety we toss 19 percent of vegetables we buy. Though some estimate it’s more like a third. To reduce waste, think frozen or canned. They result in less food waste throughout the food chain. Picked at the peak of ripeness and flash frozen, these foods are likely more nutritious than the so-called “fresh” stuff that is actually a bit aged, due to the nature and duration of its journey from farm to fridge.
How to store vegetables
In your refrigerator, use the drawer levers. Keep higher humidity for greens and lower humidity for apples, pears, stone fruit.
The general rule of thumb is to put things that tend to rot in a drawer with a low humidity setting. This includes fruits and veggies that emit an ethylene gas, such as apples and pears. Leaving the vent open on the drawer gives those gases a chance to escape. When the gases are released, it helps keep the fruits and vegetables from rotting prematurely.
Vegetables that wilt go in the high humidity drawer. Lettuce, spinach, and other greens last longer in the high-humidity drawer. By keeping the vent closed, moisture is held in the drawer keeping the greens fresher longer. Greens want some moisture, just not too much. They keep best if cleaned and dried. Store them in a plastic bag that has multiple tiny holes in it. You can make your own by pricking holes in the bag.
Repurpose vegetables deliciously
- Make Taco Tuesday easy by filling tortillas with veggies.
- Grill tortillas to make quesadillas.
- Top a pizza crust.
- Press a panino.
How do you repurpose vegetables??
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