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Beetroot is a root vegetable with dark, purple skin and pink/purple flesh. Its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. Beetroot is a close relative of spinach and chard and has an earthy flavour and a good nutritional content - it's also reckoned to be a good detoxifier.
To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate airtight bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed. Then, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours. For boiling, prepare it in the same way, then simmer for around an hour.
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours, and are related to chillies. Whatever colour they are, they're all essentially the same variety, but have been allowed to ripen to different degrees; green are the youngest and sharpest, followed by yellow, orange and then red, which are the sweetest.
They will begin to soften with time, so if you are putting them into a salad you should use them as soon as possible, when they are at their crunchiest! If you are using a bit at a time, ensure they are kept in a sealed container in your fridge to preserve for longer. Suitable for home freezing.
Peppers are delicious eat raw as a snack, in salads or with dips. Simply remove the stem top, white ribs and seeds. Serve as a vegetable or add to casseroles, stir-fries, fried rice, pies or omelettes. Microwave or stir-fry for 2-3 minutes or bake, whole or cut in half and stuffed. To skin, place under a hot grill or in hot oven until skin blackens.
Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple.
Carrots should be stored in the warmest part of the fridge or in a cool dark place.
Wash carrots and remove the top and tail to eat raw. Carrot sticks are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam, microwave, about 4-8 minutes, depending on the size and quantity. Serve as a vegetable, in casseroles, soups, cakes, biscuits, pikelets, scones or sauces. Baby carrots are best left whole, cooked 3-5 minutes.
Chard is a tall leafy green vegetable commonly referred to as Swiss chard and scientifically known as Beta vulgaris. Chard belongs to the same family as beets and spinach and shares a similar taste profile with a flavour that is bitter, pungent, and slightly salty.
Chard is best kept wrapped up in your fridge until you wish to use it. Suitable for home freezing.
Wash the stems, then cut them into strips, removing the stringy parts as you go. You can cook these in salted water until tender. The leaves can also be steamed and treated much like spinach.
Cucumbers tend to range in length from about six to nine inches, although they can be smaller or much larger. Their skin, which ranges in colour from green to white, may either be smoothed or ridged depending upon the variety. Inside a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time, as well as numerous edible fleshy seeds.
Cucumber is best kept in the fridge, especially once it has been cut. Seal the end with cling film to avoid drying out.
Cucumbers are refreshing to eat raw, with the skin on unless it’s very tough. Cut into sticks they make a great snack or can be added to dips, salads, stuffed or as a cold soup. For a more decorative look, score the skin lengthwise with a fork before cutting. For some recipes cucumbers need to be sprinkled with salt to draw out excess moisture then dried with a paper towel. Steam, boil, bake, stir-fry or microwave and serve cucumbers as a vegetable, in soup, or stuffed.
Local variety of courgette.
Handle koosa with care as they are easily damaged. Koosa should be kept in the fridge.
Koosa doesn't need to be peeled. Wash and cut the ends off. Slice, dice, stuff or cook whole. Saute, boil, steam, deep-fry, bake, microwave or barbecue but only until just cooked and still crisp, about 3-4 minutes. Use koosa raw in salads or with dips or cook and serve as a vegetable, add to soups, casseroles, pies, cakes, breads, souffles, fritters and muffins. A popular Lebanese dish is stuffed Koosa.
Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves.
Leeks will exude an aroma that can be absorbed by other things in your refrigerator, so to store them before cooking, lightly wrap them to contain the odour and moisture. Do not trim or wash before storing. Store in the vegetable drawer of your refrigerator.
Trim off the roots along with any tough green tops. Peel off the outer layer, then cut through our green tops to about 6mm from the white part. Spread the leaves and wash under cold water to remove any dirt. Leeks can be steamed, boiled and microwave, about 6-8 minutes and are delicious added to soups, casseroles, sauces, quiches, served as a vegetable or stuffed. They can be used instead of onions in many recipes.
Okra is a member of the Mallow family, related to cotton, hibiscus and hollyhock. It is a tall (6 ft) annual tropical herb cultivated for its edible green seed pod (there is also a red pod variety, which turns green when cooked). It has heart shaped leaves (one species is cultivated for its edible leaves), and large, yellow, hibiscus-like flowers.
Store in a paper bag in the warmest part of refrigerator, as temperatures below 45 degrees can damage okra. It does not store well, so use within 2 or 3 days at most.
Do not wash until ready to use, or it will become slimy. When preparing, remember that the more it is cut, the slimier it will become. Aluminium pots will discolour it. Okra is excellent sautéed or fried. Very young, tender pods can be sliced, dipped in egg, breaded with corn meal and fried.
The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety.
Fresh parsley should be kept in the refrigerator in an air tight bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands.
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with pale cream flesh.
Fresh sweet potatoes generally do not store well, except under ideal conditions, and bruised ones rapidly deteriorate. In a dry, dark, cool place, they can last up to three to four weeks. Plan on using within one week of purchase and do not refrigerate. Cooked sweet potatoes can be stored in the refrigerator in a covered container.
Sweet Potatoe skin can be left on if scrubbed well, or can be peeled. The ends, however, should be removed. Slice, dice or bake whole, like potatoes. Saute, barbecue, fry or microwave. Serve as a vegetable with roasts, stuff, mash on their own or add to potatoe, use in soups, sweet potatoe pies, cakes, scones or biscuits. In many recipes sweet potatoe can replace potatoe and pumpkin.
A member of the nightshade family along with aubergines, peppers and chillies, tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in colour.
Chilling tomatoes mutes their flavour so, unless they are very ripe, they should be stored at room temperature. If you won't be eating ripe tomatoes for a couple of days, put them in the fridge in a perforated bag, but take them out of the fridge for about 30 minutes before eating, so that they can warm up.
Tomatoes are a versatile food and can be used in a great many recipes. Even unripe green tomatoes are delicious when cooked. Eat them raw after washing and removing the stem end. There is no need to peel unless stated in the recipe, but if required simply dip us in boiling water for 1-2 minutes until our skin splits, or peel us with a small sharp knife from stem end down. Use tomatoes raw in salads, juice, sandwiches. Bake, stew, pan-fry, barbecue, microwave, stuff, puree and serve as a vegetable, in sauces, soups, pizza, omelettes, casseroles, with meat, chicken and fish and even in cakes.
Beetroot is a root vegetable with dark, purple skin and pink/purple flesh. Its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. Beetroot is a close relative of spinach and chard and has an earthy flavour and a good nutritional content - it's also reckoned to be a good detoxifier.
To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate airtight bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed. Then, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours. For boiling, prepare it in the same way, then simmer for around an hour.
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours, and are related to chillies. Whatever colour they are, they're all essentially the same variety, but have been allowed to ripen to different degrees; green are the youngest and sharpest, followed by yellow, orange and then red, which are the sweetest.
They will begin to soften with time, so if you are putting them into a salad you should use them as soon as possible, when they are at their crunchiest! If you are using a bit at a time, ensure they are kept in a sealed container in your fridge to preserve for longer. Suitable for home freezing.
Peppers are delicious eat raw as a snack, in salads or with dips. Simply remove the stem top, white ribs and seeds. Serve as a vegetable or add to casseroles, stir-fries, fried rice, pies or omelettes. Microwave or stir-fry for 2-3 minutes or bake, whole or cut in half and stuffed. To skin, place under a hot grill or in hot oven until skin blackens.
Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple.
Carrots should be stored in the warmest part of the fridge or in a cool dark place.
Wash carrots and remove the top and tail to eat raw. Carrot sticks are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam, microwave, about 4-8 minutes, depending on the size and quantity. Serve as a vegetable, in casseroles, soups, cakes, biscuits, pikelets, scones or sauces. Baby carrots are best left whole, cooked 3-5 minutes.
Chard is a tall leafy green vegetable commonly referred to as Swiss chard and scientifically known as Beta vulgaris. Chard belongs to the same family as beets and spinach and shares a similar taste profile with a flavour that is bitter, pungent, and slightly salty.
Chard is best kept wrapped up in your fridge until you wish to use it. Suitable for home freezing.
Wash the stems, then cut them into strips, removing the stringy parts as you go. You can cook these in salted water until tender. The leaves can also be steamed and treated much like spinach.
Cucumbers tend to range in length from about six to nine inches, although they can be smaller or much larger. Their skin, which ranges in colour from green to white, may either be smoothed or ridged depending upon the variety. Inside a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time, as well as numerous edible fleshy seeds.
Cucumber is best kept in the fridge, especially once it has been cut. Seal the end with cling film to avoid drying out.
Cucumbers are refreshing to eat raw, with the skin on unless it’s very tough. Cut into sticks they make a great snack or can be added to dips, salads, stuffed or as a cold soup. For a more decorative look, score the skin lengthwise with a fork before cutting. For some recipes cucumbers need to be sprinkled with salt to draw out excess moisture then dried with a paper towel. Steam, boil, bake, stir-fry or microwave and serve cucumbers as a vegetable, in soup, or stuffed.
Local variety of courgette.
Handle koosa with care as they are easily damaged. Koosa should be kept in the fridge.
Koosa doesn't need to be peeled. Wash and cut the ends off. Slice, dice, stuff or cook whole. Saute, boil, steam, deep-fry, bake, microwave or barbecue but only until just cooked and still crisp, about 3-4 minutes. Use koosa raw in salads or with dips or cook and serve as a vegetable, add to soups, casseroles, pies, cakes, breads, souffles, fritters and muffins. A popular Lebanese dish is stuffed Koosa.
Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves.
Leeks will exude an aroma that can be absorbed by other things in your refrigerator, so to store them before cooking, lightly wrap them to contain the odour and moisture. Do not trim or wash before storing. Store in the vegetable drawer of your refrigerator.
Trim off the roots along with any tough green tops. Peel off the outer layer, then cut through our green tops to about 6mm from the white part. Spread the leaves and wash under cold water to remove any dirt. Leeks can be steamed, boiled and microwave, about 6-8 minutes and are delicious added to soups, casseroles, sauces, quiches, served as a vegetable or stuffed. They can be used instead of onions in many recipes.
Okra is a member of the Mallow family, related to cotton, hibiscus and hollyhock. It is a tall (6 ft) annual tropical herb cultivated for its edible green seed pod (there is also a red pod variety, which turns green when cooked). It has heart shaped leaves (one species is cultivated for its edible leaves), and large, yellow, hibiscus-like flowers.
Store in a paper bag in the warmest part of refrigerator, as temperatures below 45 degrees can damage okra. It does not store well, so use within 2 or 3 days at most.
Do not wash until ready to use, or it will become slimy. When preparing, remember that the more it is cut, the slimier it will become. Aluminium pots will discolour it. Okra is excellent sautéed or fried. Very young, tender pods can be sliced, dipped in egg, breaded with corn meal and fried.
The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety.
Fresh parsley should be kept in the refrigerator in an air tight bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands.
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with pale cream flesh.
Fresh sweet potatoes generally do not store well, except under ideal conditions, and bruised ones rapidly deteriorate. In a dry, dark, cool place, they can last up to three to four weeks. Plan on using within one week of purchase and do not refrigerate. Cooked sweet potatoes can be stored in the refrigerator in a covered container.
Sweet Potatoe skin can be left on if scrubbed well, or can be peeled. The ends, however, should be removed. Slice, dice or bake whole, like potatoes. Saute, barbecue, fry or microwave. Serve as a vegetable with roasts, stuff, mash on their own or add to potatoe, use in soups, sweet potatoe pies, cakes, scones or biscuits. In many recipes sweet potatoe can replace potatoe and pumpkin.
A member of the nightshade family along with aubergines, peppers and chillies, tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in colour.
Chilling tomatoes mutes their flavour so, unless they are very ripe, they should be stored at room temperature. If you won't be eating ripe tomatoes for a couple of days, put them in the fridge in a perforated bag, but take them out of the fridge for about 30 minutes before eating, so that they can warm up.
Tomatoes are a versatile food and can be used in a great many recipes. Even unripe green tomatoes are delicious when cooked. Eat them raw after washing and removing the stem end. There is no need to peel unless stated in the recipe, but if required simply dip us in boiling water for 1-2 minutes until our skin splits, or peel us with a small sharp knife from stem end down. Use tomatoes raw in salads, juice, sandwiches. Bake, stew, pan-fry, barbecue, microwave, stuff, puree and serve as a vegetable, in sauces, soups, pizza, omelettes, casseroles, with meat, chicken and fish and even in cakes.
Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”
Store in the fridge in a perforated bag, or if bag is not perforated do not tie the end. Storing the fruit like this in
a cool refrigerator will greatly reduce the respiration rate
and the fruit should remain firm and crisp until used. The
atmosphere inside the plastic bags is usually quite humid,
whereas the atmosphere of the refrigerator has a lower
humidity that tends to pull moisture out of the fruit, causing
it to shrivel. The holes in the bags eliminate the buildup of
carbon dioxide and excess moisture inside the plastic bags.
Apples also can be stored in unperforated polyethylene
bags.
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. It is one of the oldest cultivated plants. They are native to tropical South and Southeast Asia, and are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics.They are grown in at least 107 countries,primarily for their fruit, and to a lesser extent to make fiber, banana wine and as ornamental plants. Its fruits, rich in starch, grow in clusters hanging from the top of the plant. They come in a variety of sizes and colors when ripe, including yellow, purple, and red.
Bananas can be refrigerated for several days to stunt ripening. Although the skins of refrigerated bananas will turn brown, the fruit itself will be fine. Allow the refrigerated fruit to come to room temperature before consuming for full flavor.
Peeled bananas should be eaten immediately lest they discolor due to exposure to the air. Bananas can be frozen whole, but don't expect the same texture when thawed. Freeze them in their skin and save for later use in sauces, baked goods, or blended drinks.
Kiwifruits are low in fat and calories and have no cholesterol. They are loaded with Vitamin C, potassium and fiber, making it one of nature's tastiest superfoods.
If the whole uncut fruit is refrigerated in a plastic bag with a few small holes, maintaining a 95 percent humidity level, if you want them to ripen slower. Howver leave them out to ripen at room temperature and it is best to use them within 1 week.
Juicy and sweet and renowned for its concentration of vitamin C, oranges make the perfect snack and add a special tang to many recipes; it is no wonder that they are one of the most popular fruits in the world. Oranges are generally available from winter through summer with seasonal variations depending on the variety. Oranges are round citrus fruits with finely-textured skins that are, of course, orange in color just like their pulpy flesh; the skin can vary in thickness from very thin to very thick. Oranges usually range from approximately two to three inches in diameter.
Oranges can either be stored at room temperature or in the refrigerator, depending upon your preference. They will generally last the same amount of time, two weeks with either method, and will retain nearly the same level of their vitamin content. The best way to store oranges is loose rather than wrapped in a plastic bag since if exposed to moisture, they can easily develop mold. Orange juice and zest can also be stored for later use. Place freshly squeezed orange juice in ice cube trays until frozen, and then store them in plastic bags in the freezer. Dried orange zest should be stored in a cool, dry place in an airtight glass container.
Pears are native to Asia and Europe. Mildly sweet and rich in flavor pears offer crunchiness of apples yet juicy as peach and nectarine. This simple fruit is widely popular, especially in the whole of northern hemisphere, for its unique nutrient qualities. Pear fruit is packed with health benefiting nutrients such as dietary fiber, anti-oxidants, minerals and vitamins which are necessary for optimum health. Pears are often recommended for weaning babies because they are low in acid and aren't too harsh on a baby's digestive system.
Pears may be stored at room temperature until ripe.Pears are ripe when flesh around stem gives to gentle pressure
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its color can range from deep sage to dark green to purplish-green, depending upon the variety.
Store broccoli wrapped, in the fridge. You should use broccoli as fresh as possible, but it will keep for a minimum of three days when refrigerated. Suitable for home freezing.
Brocolli can be cooked whole or broken into florets. Cut off the end of the stem and peel any tough outer layer remaining. Cut through thick stems to allow more even cooking. Steam, boil, pan-fry or microwave tops and stems until just tender but crisp to maintain the bright green colour, about 3-6 minutes. Serve as a vegetable, in stir-fries, salads, crepes, casseroles, soups, omelettes or with dips.
Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple.
Carrots should be stored in the warmest part of the fridge or in a cool dark place.
Wash carrots and remove the top and tail to eat raw. Carrot sticks are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam, microwave, about 4-8 minutes, depending on the size and quantity. Serve as a vegetable, in casseroles, soups, cakes, biscuits, pikelets, scones or sauces. Baby carrots are best left whole, cooked 3-5 minutes.
Celery belongs to the Umbelliferae family, whose other members include carrots, fennel, parsley and dill. While most people associate celery with its prized stalks, its leaves, roots and seeds are also used as a food and seasoning as well as a natural medicinal remedy. Celery grows to a height of 12 to 16 inches and is composed of leaf-topped stalks arranged in a conical shape and joined at a common base. The stalks have a crunchy texture and a delicate, but mildly salty, taste. The stalks in the centre are called the heart and are the most tender.
Bundle it up in cling film and keep in your fridge. By sealing it tightly, air will not be able to get to it and your celery will retain more moisture as well as crunch. Suitable for home freezing.
Stuffed or cut into sticks celery makes a terrific snack, serve with dips, antipasto and cheese platters or add to salads. Celery can be added to casseroles, crepes, omelettes, sauces and stir-fries. Steam, boil, bake, microwave or stir-fry. Remove outer leaves and any ‘strings’. Use any tender leaves in salads, soups or as a garnish. Celery pieces can also be curled for garnishing. Cut into 5cm lengths and then cut each end into thin strips. Soak in iced water for several hours and ends will curl.
Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.
Store fresh fennel in the refrigerator, where it should keep fresh for about four days. Yet, it is best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavour.
The slight aniseed or liquorice flavour and crunchy texture of fennel bulbs makes an interesting combination in recipes. Try substituting it for celery, bean sprouts or even onion in some recipes. Use raw in salads or cook and serve as a vegetable, in casseroles, soups, lasagne. Boil, bake, steam, stir-fry or microwave until tender, 7-8 minutes depending on size and quantity. Tops and bases should be trimmed before use and hard cores removed. Remove outside leaves if they are very tough. The feathery tops can be used as a garnish and fennel seeds can be used for extra flavour.
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts that have gained recent widespread attention due to their health-promoting, sulfur-containing phytonutrients.
To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage.
Rinse kale leaves under cold running water. Chop leaf portion into 1/2" slices and the stems into 1/4 " lengths for quick and even cooking.
To get the most health benefits from kale, let sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit can further enhance its beneficial phytonutrient concentration.
Locally grown Organic Mushrooms white/brown variety.
Store fresh mushrooms the right way, and they'll last up to a week. Place whole, unwashed mushrooms in a brown paper bag, and fold the top of the bag over. Then, stick the bag in the main compartment of your refrigerator.
Mushrooms are great raw in salad, in your pasta sauces, sauteed with your eggs for breakfast - get creative and make risotto or a cream of mushroom soup !
Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”
Store in the fridge in a perforated bag, or if bag is not perforated do not tie the end. Storing the fruit like this in
a cool refrigerator will greatly reduce the respiration rate
and the fruit should remain firm and crisp until used. The
atmosphere inside the plastic bags is usually quite humid,
whereas the atmosphere of the refrigerator has a lower
humidity that tends to pull moisture out of the fruit, causing
it to shrivel. The holes in the bags eliminate the buildup of
carbon dioxide and excess moisture inside the plastic bags.
Apples also can be stored in unperforated polyethylene
bags.
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. It is one of the oldest cultivated plants. They are native to tropical South and Southeast Asia, and are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics.They are grown in at least 107 countries,primarily for their fruit, and to a lesser extent to make fiber, banana wine and as ornamental plants. Its fruits, rich in starch, grow in clusters hanging from the top of the plant. They come in a variety of sizes and colors when ripe, including yellow, purple, and red.
Bananas can be refrigerated for several days to stunt ripening. Although the skins of refrigerated bananas will turn brown, the fruit itself will be fine. Allow the refrigerated fruit to come to room temperature before consuming for full flavor.
Peeled bananas should be eaten immediately lest they discolor due to exposure to the air. Bananas can be frozen whole, but don't expect the same texture when thawed. Freeze them in their skin and save for later use in sauces, baked goods, or blended drinks.
Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple.
Carrots should be stored in the warmest part of the fridge or in a cool dark place.
Wash carrots and remove the top and tail to eat raw. Carrot sticks are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam, microwave, about 4-8 minutes, depending on the size and quantity. Serve as a vegetable, in casseroles, soups, cakes, biscuits, pikelets, scones or sauces. Baby carrots are best left whole, cooked 3-5 minutes.
Organic and Free Range eggs.
These eggs are a fresh from the farm as they get - keep refrigerated and they will keep for up to two months.
Fried, scrambled, poached or boiled ?
Not all lettuce is created equal, but if you start your meal with a salad made of romaine lettuce you will be sure to add not only a variety of textures and flavors to your meal but an enormous amount of nutritional value. Lettuce is synonymous with salads as they are predominantly made from crispy green lettuce leaves. Most varieties of lettuce exude small amounts of a white, milky liquid when their leaves are broken. This "milk" gives lettuce its slightly bitter flavor and its scientific name, Lactuca sativa derived from the Latin word for milk.
To store arugula, watercress and other types of salad greens that are sold with their roots attached, wrap the roots in a damp paper towel and place the entire greens in a plastic bag. Romaine lettuce will keep for five to seven days, Boston and leaf lettuce for two to three days, while fragile greens such as arugula and watercress ideally should be prepared the day of purchase. All types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas and pears, since they will cause the lettuce leaves to brown.
To clean lettuce, first remove the outer leaves and with one slice cut off the tips of the lettuce since they tend to be bitter. Chop the remaining lettuce to the desired size and discard the bottom root portion. Rinse and pat dry or use a salad spinner if you have one available to remove the excess water.
Locally grown Organic Mushrooms white/brown variety.
Store fresh mushrooms the right way, and they'll last up to a week. Place whole, unwashed mushrooms in a brown paper bag, and fold the top of the bag over. Then, stick the bag in the main compartment of your refrigerator.
Mushrooms are great raw in salad, in your pasta sauces, sauteed with your eggs for breakfast - get creative and make risotto or a cream of mushroom soup !
There are about 100 varieties of edible potatoes. They range in size, shape, colour, starch content and flavour. They are often classified as either mature potatoes (the large potatoes that we are generally familiar with) and new potatoes (those that are harvested before maturity and are of a much smaller size).
Store gold potatoes in a paper bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source. Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.
Potatoes are a very popular and versatile vegetable and can be baked, boiled, fried, barbecued, microwaved or roasted. Scrub potatoes with a brush and cook with the skin on, but remove any green sections. If skins have to be removed, peel thinly with a vegetable peeler and cook as soon as peeled.
A member of the nightshade family along with aubergines, peppers and chillies, tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in colour.
Chilling tomatoes mutes their flavour so, unless they are very ripe, they should be stored at room temperature. If you won't be eating ripe tomatoes for a couple of days, put them in the fridge in a perforated bag, but take them out of the fridge for about 30 minutes before eating, so that they can warm up.
Tomatoes are a versatile food and can be used in a great many recipes. Even unripe green tomatoes are delicious when cooked. Eat them raw after washing and removing the stem end. There is no need to peel unless stated in the recipe, but if required simply dip us in boiling water for 1-2 minutes until our skin splits, or peel us with a small sharp knife from stem end down. Use tomatoes raw in salads, juice, sandwiches. Bake, stew, pan-fry, barbecue, microwave, stuff, puree and serve as a vegetable, in sauces, soups, pizza, omelettes, casseroles, with meat, chicken and fish and even in cakes.
A member of the nightshade family along with aubergines, peppers and chillies, tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in colour.
Store at room temperature away from direct sunlight. Use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before they spoil.
The cherry tomato is very versatile. Drizzle with a favorite dressing or vinaigrette or add to stir-fry recipes. Enjoy by the handful, with fresh herbs (such as dill weed, parsley, curry, oregano, chili powder, bay leaves, mint, thyme and garlic), or as an attractive edible garnish. They are also perfect as an appetizer for any social event!
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