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Vegetable Basket: vegetables should be firm and have a beautiful appearance. The color should be sufficient. Vegetables are like men, if they are wilted and limp may be in store. Go for the young and firm. (This could be why I sit back on the shelf.)
Asparagus
Asparagus stalks should be tightly closed and thin, with green or purple tips in depth.
Use asparagus within a day or two after purchasing for best flavor. Store in refrigerator wrapped with the endsin a damp paper towel, and make sure the asparagus in the back of the refrigerator to put in the dark. Wash with cold water and cut the bottom before cooking.
IDEA - asparagus sauteed with garlic, shiitake mushrooms and chicken.
IDEA - Toss cooked pasta with fresh asparagus, olive oil and thyme, tarragon and rosemary.
IDEA - Steam asparagus and serve with a light lemon vinaigrette.
Tip - If the recipe calls for cold asparagus, plunge the stems incold water immediately after cooking, then you can remove it quickly, watching for too long can cause them to be softened.
Beets
When the beets are still attached to the tips, you can tell by the appearance of the leaves when they are fresh. It should be firm and round with a slender taproot (main root).
Broccoli
Choose broccoli with floret clusters that are compact and not bruised. They should be solid, or dark green, sage green or purple, dependingvariety and no yellowing. Moreover, the flowers should not bloom yellow. The stalk and stems should be firm. Broccoli is very perishable and should be opened in a plastic bag in the refrigerator vegetable drawer where you keep for a week saved.
IDEA - lemon juice and sprinkle sesame seeds over lightly steamed broccoli.
IDEA - Toss pasta with olive oil, pine nuts and broccoli florets. Season with salt and pepper.
Brussels sprouts
Seemsmall bright green cabbages. Keep washed and Brussels sprouts are not in the vegetable drawer of the refrigerator. Stored in a plastic bag, can be stored for 10 days.
IDEA - Combine quartered cooked Brussels sprouts with sliced red onions, nuts and your favorite cheese, a slight taste of goat cheese or feta cheese, olive oil and roll with balsamic vinegar.
Cabbage
There are three main groups of cabbage: green cabbage leaves are smooth, curly-leaved green Savoy cabbageand red cabbage. The cabbage looks really nice in coleslaw. The heads should be firm and heavy, without losing too many outer leaves. Keep charcoal will help keep fresh and cool, keep their vitamin C. Place whole head in a plastic bag in the refrigerator vegetable drawer. Red & green cabbage continue on this road for about 2 weeks while Savoy cabbage will keep for about 1 week.
IDEA - Combine shredded red and white cabbage with fresh lemon juice, olive oil and spicesas turmeric, cumin, coriander and black pepper salad with a touch of India to do.
Carrots
You should be well trained, smooth, well colored and firm. If you are tops, they should not look wilted.
The trick to preserve the freshness of the carrots is the amount of moisture lost to minimize them. To accomplish this, make sure you store them in the coolest part of refrigerator wrapped in a plastic bag or paper towel, which will reduce the amount of moisturecan form. You should be able to keep fresh for about two weeks. Carrots should be stored away from apples, pears, potatoes and other fruits and vegetables, to produce ethylene gas as they cause become bitter.
Cauliflower
The flesh is white as Quark. "Outer leaves are green leaves that jacket. The part when it should be compact and solid. Sometimes the white part looks patchy, this is not good.
IDEA -Cauliflower with garlic, ginger and fry chopped tamari.
Celery
Before crunchy stalks. The stems must be a feeling of solidity and the flight leaves should look fresh. Just in case, they bought the celery, it was still fresh, and somehow got lost in the refrigerator, you can try at the end of celery (the part that is attached) in iced water. If you have not gone too far, that refreshes. To store celery, place it in a sealed container or wrap in a plastic bag or a damp clothand refrigerate.
IDEA - Add chopped celery recipe to your favorite tuna or chicken salad.
IDEA - Fill celery with peanut butter or cream cheese.
Corn
Sweet corn is most plentiful from early May to mid September. kernel yellow corn is the most popular but some have white souls.
Corn should be chilled immediately after harvest. Corn is pretty good quality to maintain a certain number of days in which it was kept cold andwet, because the harvest. Therefore, it should be refrigerated as soon as possible and kept moist until use. Find fresh green pods. The silk ends should not be dried.
Cucumbers
Cucumbers should be a nice green color, and his company for their entire length. Avoid cucumbers that will end atrophies with an opaque color.
cucumbers have thinner seed generally less than those that are thicker.
Cucumbers should be stored in the refrigerator, where it is storedseveral days. If you are not the entire cucumber during one meal, wrap the remainder tightly in plastic or place it in a closed container so that it will not be dried. be used for the highest quality, cucumbers should within a day or two. Cucumbers should not be kept at room temperature for too long, because this will help lead them to wither and become limp.
IDEA - Mix diced cucumbers with peas and mint and sugar to throw rice wineVinaigrette.
Eggplant
Eggplants can be either a dark purple or white. They should be firm and not age spots. Place eggplant uncut and dirty in a plastic bag and stored in the refrigerator, where it will fruit for several days.
IDEA - When cutting an eggplant, use a knife in stainless steel as the steel reacts with phytonutrients that become due and blacks. Wash the eggplants and then trim the ends.
IDEA - Mix slices of fried eggplant, dicedgive with grilled peppers, lentils, onions and garlic and balsamic vinaigrette.
Garlic
Purchase garlic, plump, and skin intact. Gently press the garlic between your fingers to see if it feels solid and is not wet.
TIP - Fresh Garlic Store is an open or loosely sealed container in a protected cool dark place, away from heat and sunlight. This will help to increase at its maximum freshness and prevent reduces its tasteand causes more waste. It is not necessary to keep the garlic in the refrigerator.
Depending on their age and variety, whole garlic bulbs will keep for two weeks to two months. Inspect the bulb frequently and remove any cloves that are dry or moldy revealed. Once you break the bulb of garlic, reduced shelf life for a few days.
TIP - Tips for preparation:
The first step to using garlic (unless the bulb whole roasting), the individual is separatedCloves. An easy way to do this is to set the bulb on a cutting board or hard surface and gently place, but it puts pressure with the palm in a corner. This makes the skin layers that hold together the separate bulb.
To separate the skin from the individual toes, place a clove of garlic with the flat side down on a cutting board and gently tap with the flat side of a large knife. You can then remove the skin with your fingers or a small knife. If youa green sprout in the center of cloves, remove it, because it is hard to stomach.
IDEA marinate down - in olive oil and garlic flavored oil for use in sauces and marinades.
IDEA - Purée fresh garlic, canned chickpeas, sesame paste, olive oil and lemon juice for quick and easy hummus dip.
IDEA - sauteed steamed spinach, garlic and fresh lemon.
IDEA - Add garlic to sauces and soups.
IDEA - Purée roasted garlic, cookedPotatoes and olive oil together with delicious garlic mashed potatoes. Season to taste.
Beans
beans are buying, smooth feel and a nice green color, and has no dark spots or bruises. You should have a firm texture and "Snap" When Broken.
Store unwashed fresh beans pods in a plastic bag stored in the refrigerator vegetable drawer. Beans stored in this manner should take about seven days.
IDEA - roasted beans, peppers and garlic and combine withOlive oil and spices to make a delicious salad.
Salad
There are many different varieties. The most common is the iceberg lettuce. The heads are large, round and massive, the medium-green outer leaves and lighter green inner leaves. The leaves must be fresh and crisp. Avoid heads with irregular shapes.
Butter lettuce (Big Boston and Bibb varieties) have a smaller head of iceberg lettuce. The leaves are soft and green.
Romaine lettuceis sharp, dark green leaves on his head slightly bent.
Lettuce does not form a compact head. The leaves are large, soft, smooth, and vary in color depending on the variety.
Romaine and leaf lettuce should be washed and dried before storing in refrigerator to remove excess moisture, while Boston lettuce should not be washed before storing. A salad spinner can be very useful in drying the lettuce (and other ingredients, and salad).This salad should be either kept or stored in a plastic bag wrapped in a damp cold and crisp.
To save arugula, watercress and other types of lettuce that are sold with their roots attached to the roots, wrap in a damp paper towel and place everything in a green plastic bag.
Romaine lettuce will keep for five minutes, seven days ago, and Boston lettuce for two 58 days, while the Greens like arugula and watercress should ideally be fragileprepared the day of purchase. All types of lettuce should be away from fruits that produce ethylene such as apples stored, bananas and pears, since they cause the lettuce leaves brown.
Mushrooms
We usually describe mushrooms as under a cap (the wide part up), gills (the ranks of the thin tissue under the cap when it opened) and a stem.
Seeking young mushrooms, small and medium sized ones. Caps should either be closed around the stem or slightlyopened with light brown or pink gills. The surface of the cap should be white or cream, tan or even when a brown type. Avoid mushrooms with caps open and the dark gills underneath.
The best way to store loose mushrooms, and refrigerate or put in a paper bag placed loosely closed, wrapped in a damp cloth or a glass bowl, covered with a damp cloth. These methods will help them keep their moisture without being wet, andkeep them fresh for several days. Mushrooms, which are purchased in prepackaged, can be refrigerated for up to a week in their original packaging.
TIP mushrooms - are so porous that they are vulnerable if too much water, that are easy to absorb and muddy. So the best way for fungi, without cleaning their texture and taste, cleaning is minimal, if at all, water. To do this, simply wipe with a damp cloth or paper towelCloth.
IDEA - fried mushrooms and onion make a great accompaniment to meat dishes.
Onions
One of my favorite vegetables. They come in yellow, white and red.
The yellow onion is thick and can be used to cook almost anything. If she cooked, are once again a rich dark brown. If you are making French onion soup, this is to use the onion. Choose onions that are clean, well shaped, have no opening in the neck and the cool, dry skin. Avoidthose that are sprouting or signs of mold.
Onions should be stored at room temperature, away from bright light, and be well ventilated in a manner where they are. To do this, both on a wire hanging basket or a bowl with a perforated base high, so that air can circulate underneath. The duration of the deposit varies depending on the type of onion. Those who are sharper in taste, such as yellow onions are longer than those with a sweeter taste, as are white onions, because theThe compounds that give their pungent taste, to help preserve them. All bulbs must be stored away from potatoes, as they absorb moisture and ethylene gas, which spoil easily. The rest of sliced onion should be tightly wrapped in plastic or in a sealed container and must be used within a day or two.
red onions are wonderful for fresh and used for grilling. white onions are used in most Mexican dishes. If you fry onions turn golden and whitehave a sweet taste. Do not buy bulbs that have sprouted.
Green Onions - for bouquets with fresh green tops. These are regularly collected bulbs that are very young.
When buying green onions, for those who are green, fresh-looking tops are crisp, yet delicate appearance. The ground should be off-white for two or three inches. Avoid those that wilted or yellowed tips. Scallions should be stored in a plastic bag in the refrigerator, where it is kept for abouta week.
IDEA - Combine chopped onions, tomatoes, avocado and jalapeno for an all-in-one sauce Guacamole Dip
Idea - alert sprinkle plain rice, some onions, also called spring onions and sesame seeds on top.
IDEA - Enjoy a classic Italian salad, sliced onion, tomato and mozzarella with a drizzle of olive oil.
Parsley
Find fresh leaves bright green and crisp. If you cut Wilts parsley, the ends of the stems and put them in coldWater. Avoid grapes that are yellowing or discolored.
Fresh parsley must be refrigerated in a plastic bag.
TIP - Fresh parsley should be directly before use, since it is very fragile to be washed. The best way is to clean as you would spinach. Put in a bowl with cold water and swish around with your hands.
TIP - If you have multiple-leaf parsley, you can simply dry by a single layer on a clean cloth. Once dried,must be stored in an airtight container in a cool, dry and dark.
TIP - curly parsley has done better preserved by freezing, as opposed to dry. Indeed, while retaining most of its flavor, has a tendency to lose their sharpness, so it is best used in recipes without thawing before use.
TIP - We have a flavor stronger than the curly variety, Italian parsley is better than one, the kitchen, so it is generally preferred for the kind of hot. Leaf parsleya flavor stronger than curly varieties. It should be added towards the end of cooking time, so it is better to keep their flavor, color and nutritional value.
IDEA - Add the parsley pesto more consistency to its green color to add.
IDEA - Combine chopped parsley, garlic and lemon peel, and use it as a massage for chicken, lamb and beef.
Peas
When buying peas, look for those portions which are companies, velvety and smooth. Their color is a medium green.Those whose green color is especially bright or dark, or those that are yellow are mottled gray or white, should be avoided.
In contrast to the round pea pods, pea pods are flat. You should be able to see the shape of the pod of peas. Choose the smallest, because they tend to be sweeter.
Unwashed, triggered peas stored in the refrigerator in a sealed bag or container will keep for several days. Before peas from the pod, rinse them brieflyunder running water. skin so light, break the top and bottom of the gondola, and then gently pull out "thread" that the sewing lines of most of peapods.
IDEA - Mix peas with chicken, diced onion and almonds to chicken salad.
Peppers
Peppers should be firm and has an intense color, green, yellow or red. You should also have some 'heavy. Avoid peppers that appear limp. Unwashed sweet peppers stored in the refrigerator vegetable drawerlast up to one week. Before coring and / or cut the peppers, wash under running water. When the pepper has been waxed, you should also scrub well.
IDEA - Add finely chopped bell peppers to tuna or chicken salad.
IDEA - peppers are one of the best vegetables in a bowl of salad (vegetables and dip) are used because they add a touch of color not only brilliant, but their structure is the ideal complement to crisp dives.
TIP - Use a paring knifeKnife to cut around the stem and remove it. Peppers can be cut into various shapes and sizes. As a simple cut, cut or diced peppers cut into strips, halve the peppers lengthwise cut on one side, clean the core and seeds, then cut to release the skin side on the cut surface into the desired shape and size. Peppers can also be cut horizontally into rings.
Potatoes
Look for potatoes that are firm and green on them. Green produces a bitter taste. Potatoes canbe used for all types of recipes. "New potatoes" are not yet fully developed. They are best used for cooking or skimming. "All-purpose potatoes are best for cooking and frying. There are also special potatoes grown for cooking. For example, Russet Burbank.
Potatoes TIP - must be refrigerated, since their content is to convert starch to sugar them an undesirable taste. Also, do not store potatoes near onions, as they emit gases that cause eachDegradation of each other. Wherever you save, they should be in a paper bag, canvas or kept. Mature potato well preserved may take up to two months.
Potatoes TIP - must be cleaned and cut right before cooking to prevent the discoloration that occurs with exposure to air. If you do not cook, can immediately after cutting, place it in a bowl of cold water to which you add a bit 'of lemon juice.
IDEA - Purée roasted garlic, potatoes andOlive oil with delicious garlic mashed potatoes. Season to taste.
- Nicoise - salad of boiled potatoes with pieces of tuna and green beans steamed IDEA dressed lightly with vinegar and oil.
IDEA - Toss steamed potato cubes with olive oil and fresh herbs of your choice.
Radishes
Look for medium-radish (3 / 4 to 1 inch in diameter). They should be plump, round and firm. Radishes are red or white. Avoid large radishes: usuallyhave a center concise.
Rhubarb
Find fresh rhubarb stalks company with a bright, shiny appearance. Stems should be a lot of pink or red, although many will be predominantly light green stems of good quality. Make sure the stem is tender and not stringy.
Spinach
Choose spinach, deep green leaves and stems that have no signs of yellowing. The leaves must be fresh and tender, not wilted or bruised. Store fresh spinach loosely packed oneplastic bag in the refrigerator vegetable drawer where they keep for about five days. Do not wash before they are saved because they cause moisture to ruin.
IDEA - Add layers of steamed spinach lasagna recipe for your next.
IDEA - Toss steamed spinach with a pressure of garlic, fresh lemon juice and olive oil. Sprinkle with a little 'parmesan.
IDEA - pine nuts are a great addition to cooked spinach.
IDEA - spinach, lettuce makes it great.
Squash
Summer - WhenPurchase zucchini, look for those that are heavy for their size and shiny, unblemished rinds. Summer squash is very fragile and should be treated carefully as small bites will decay. Stored should be washed in a plastic bag in the refrigerator, where it is kept for about seven days.
compensate IDEA - add zucchini or summer squash or other favorite recipe in muffin bread, decrease the amount of liquid in the recipe by about a third to a moisturein squash.
Winter - Winter squash is prone to degradation, so it is important to check carefully before buying. Choose those that are firm, heavy for their size and matte, not glossy, rinds. winter squash will last much longer than summer squash. Depending on the variety, can be stored for one week to six months.
Sweet potatoes and yams
Find with skin color uniform set for sweet potatoes smooth. Yams are moist, sweet and haveflesh orange. Sweet potatoes, on the other hand, dry, pale flesh color. Sweet potatoes must be refrigerated. Sweet potatoes should be stored in a cool, dark, well ventilated, which houses up to be kept for ten days. Should be stored loose and not kept in a plastic bag. Keep them from exposure to sunlight.
Tomatoes
Tomatoes with better taste from local companies. Mature before they are fullypicked. Most of the tomatoes that are in the grocery store are picked when they begin to turn pink. If your tomatoes need to ripen more, experience in a protected from direct sunlight. Keep tomatoes in the refrigerator if they are fully ripe.