Posts Tagged ‘fruits’

What to do with produce before it goes bad

There are few things I hate more than buying a bunch of fruits and vegetables  and finding them pushed into the back of the refrigerator 2 weeks later rotting and turning to mush.  Many of my most well-intentioned eating plans have ended just that way.  Here are a few tips for keeping up with your produce.

1.  Know what’s in season and plan meals accordingly.

You’re going to go to the grocery store in summer and see tomatoes, cucumbers, and peppers dirt cheap in the summer.  Make sure you plan your meals to include lots of these ingredients.  This is the time to have homemade salsa, cold pasta salads, black bean salad (see yesterday’s post), and other such creations.  Likewise, you’re going to see winter squash, sweet potatoes and other root vegetables later in the summer.  If you match your meals to the seasons, you will lessen the risk that what looks good in the grocery store has no use at home.  As an added bonus, changing your meals with the seasons builds variety into your diet.

2.  Hang a list on your refrigerator of the produce you bought and what you plan to do with it.

A magnetic pad with a couple suggestions might keep you from forgetting that there’s a quart of strawberries in the bottom drawer.  As an added bonus, the kids might remember to eat some too.

The green sheet is my plan for the fridge. Now I’ll be reminded of what produce I need to eat.

3.  Have a few go-to recipes that use up lots of ingredients.

The other night, we made pasta and sauteed vegetables for the simple reason that we needed to use up lots of produce.  I had peppers, yellow squash, zucchini, mushrooms, onions and broccoli that were all looking a little rough.  We sliced off the ugly parts, ran the remainder through the slicing blade on the food processor, and ended up with a butt-load of vegetables for sauteeing.  The keys to making it good are don’t overcook them and be generous with the seasoning.  I seasoned ours with garlic powder, salt, pepper, an Italian blend, and a few drops of hot sauce.  Also, I sauteed in red wine instead of oil.  It made for a good Sunday lunch and a couple of good lunches at work too. When I ran out of pasta, I spooned the reheated mixture into pita bread.

For fruit, try a smoothie.  The key to a good smoothie is a banana–it makes it creamy.  Whenever a banana starts to turn brown in my house, we peel it and put in a plastic bag in the fridge.  For your smoothie, add whatever fruit you have on hand.  The other night we used a half bag of frozen mixed berries, cantaloupe, pineapple, a half an orange my son didn’t want to finish, and enough soy milk (or fruit juice) to cover it in the blender.  I froze the leftovers and ate them for breakfast.  It was like having ice cream for breakfast.  All our fruit goes into the freezer when it starts to get mushy or overripe.  It makes a great smoothie that way.

Off to the Farmers Market!

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