More on Produce Storage!

We’ve had this cilantro for over 2 weeks — no joke!

As I mentioned in a recent post, this year I intend to shop for food just once a week so that I can spend less time in the grocery store and more time with people I love!  

But I also don’t want to run out of cilantro, green leafy veggies or other great produce.  So I’ve been working hard to learn how to properly store produce to get the most of it.  And because I heard from many of you that the information was helpful, I’m here to share more!

So here’s what to with cabbage, cauliflower, cilantro, grapefruit and avocados!

1.  Cabbage — Leave the outer leaves on and do not wash before storing.  Wrap in plastic or place in an airtight container [should be close to size of cabbage] and store in the refrigerator.  Keep in crisper drawer for up to one month.  If you are storing a partial cabbage, wrap tightly in plastic, store in crisper drawer and use within 2-3 days.  The older it gets, the stronger the flavor and odor it will have.  Once cabbage is cooked, you can store in container in fridge, but use within a few days.

You can also freeze cabbage.  I have yet to try this, but here’s the highest recommended method I found:
–Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill.
–Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications.

Health tidbit — cabbage is a great source of Vitamin C.  But the more exposure it has [i.e. a partially eaten cabbage], the quicker it loses its Vitamin C content.

2.  Cauliflower — This is a tough one to preserve, but it’s worth it ’cause it’s so tasty [especially when roasted with some cumin, olive oil, salt and pepper] and so good for you!  Store cauliflower unwashed and wrapped in plastic in the refrigerator for 7-10 days.  If the cauliflower is already cut, you can store the florets in a freezer bag in the refrigerator for about one week.  If cauliflower is already cooked, store in refrigerator in freezer bag or airtight container and use within 2-3 days.  It will develop a sulfur-y odor and flavor if you wait too long to eat it.

3.  Cilantro — Our cilantro lasted over two weeks by using the ice bath method I described in my last post.  After giving the cilantro an ice bath, we placed it in a jar with a little water and stored in the refrigerator.  You can also place a plastic bag around the cilantro in the jar.  We forgot to do that and it still lasted over two weeks.  Be sure to change the water as needed and to remove any yellowed or wilted leaves.

4.  Grapefruit — Store at room temperature and it will last one week.  Store in refrigerator [or cold garage] and it will last 2-3 weeks.

You can also freeze grapefruit!  Note: I am currently experimenting with this method so I cannot vouch for it fully, but because it is peak grapefruit season I thought I would share it with you now so you can try it too.

To freeze: Wash and peel.  Remove all membrane and seeds.  Collect juice from peeling process and cover over fruit.  Wrap with wax paper, seal and store in freezer bag or airtight container and freeze.  If you want to sweeten it: In saucepan, combine 2 cups sugar and 4 cups of water or juice.  Mix until the solution is clear and bring to a boil.  Cool the solution and pour over grapefruit.  Store in airtight container or freezer bag for up to 10 months.

5.  Avocados — There are so many different stages, so here’s what to do at each stage:

Unripe: Store at room temperature and away from direct sunlight.  To quicken the process, store in a brown paper bag with a banana.  Do not store unripe avocados in the refrigerator — once refrigerated they will not ripen properly.

Unripe, but already cut: Have you ever opened up an avocado, thinking or hoping it’s ready, but it’s not?  Yep, I’ve been there.  No worries, you can save it!  Just sprinkle some lemon or lime juice on the exposed sides then place the halves together and wrap tightly in plastic.  Store in refrigerator and check on it regularly to see when it has softened enough to eat.

Ripe: You have a few choices —
–Eat them [guacamole, anyone?].
–Store in refrigerator, unpeeled, for up to a week.
—Freeze them.  To freeze, I recommend pureeing.  Scoop out the flesh and place in blender or food processor. Add one tablespoon of lemon or lime juice per avocado.  Blend until smooth.  Place in airtight container, leaving about 1 inch of space for it to expand.  Use within 4-5 months.  You can use to make guacamole or add to tacos, smoothies or salad dressings.

Ripe and already cut:  Freeze, using above directions.  Or sprinkle with lemon or lime juice and store in airtight container or wrap in plastic and place in refrigerator.  Eat the next day!  I love slicing avocados on my salad or adding to a smoothie. You can also add it to your eggs in the morning.

Well, there you have it.  If you have other ideas for storing produce, I’d love to hear them.  Come on over to my facebook page and share your tips. 

Cheers to long-lasting produce and to your health!