Today, there is an increasing clamour for fresh or organic produce. It’s no wonder, too, because many of us have become more conscientious about the impact of the food we eat on our health.

Thankfully, living in the Caribbean provides easy access to fresh, locally produced fruits and vegetables. Our farmers’ markets or street-side vendors are known for offering great deals on things like root vegetables, or as we refer to them, ground provision and other types of vegetables.

However, the challenge comes in making them last. It is daunting to buy a bag of firm, juicy tomatoes and have them become soft and begin to go bad before you’ve had a chance to get to them. It’s the same for pumpkins. How often have you started cooking a dish that requires pumpkin and opened your fridge only to realise what you have, has begun to rot?

It is a common dilemma for many of us; the desire to indulge in fresh options but choosing processed foods because it affords a longer shelf life. Yet, you don’t have to resort to the latter. Fresh produce is a healthier choice. The trick is determining how to delay spoilage or avoid it altogether. To do so may require a bit more planning so that you can be sure your fresh produce lasts longer.

We want to help with three simple tips that can aid in prolonging the life of your herbs, garlic, onions, potatoes, pumpkins and such.

Separate and well…save!

You’ve heard of separate and conquer, but this is more like separate and save…your fruits, vegetables, and money. Certain foods just do not store well together. One reason is that some foods produce a gas called ethylene, which accelerates ripening. Celery, onions, apples and bananas are a few ethylene-emitting foods and are best when stored separately. Keep them away from your potatoes, cabbage, broccoli, lettuce, and other greens to prevent discolouration and droopiness.  

Blanch those babies!

Blanching is a cooking technique that is used to help prevent food from deteriorating. It involves scalding your vegetables with hot water and followed by a cooling period in ice water. The process works to retain flavour and texture. Some foods which might retain their freshness after blanching are pumpkin, broccoli, string/green beans, and squash.

Slice or dice and freeze!

You might not have thought of it, but you can save your green bananas, sweet peppers, carrots, okras or tomatoes from going bad before you use them. A relatively easy way is to slice or dice them, package them in storage bags, and freeze them. For your green bananas and carrots, simply peel them and store them in your freezer. Then, when you’re ready to use, all that’s required is thawing. It not only saves your veggies, but it also cuts down on your food preparation time.

Mix and match!

A useful technique for prolonging use is mixing and matching the ripeness of your choices. For example, when selecting tomatoes or plantains, you may want to choose a few that are ready for use and some that are not quite ripe. The result is those that were “green” will have ripened by the time you are prepared to use them.  

Chill your herbs!

This one is pretty straightforward. After purchasing your basil, chives, parsley, and other types of herbs, you can place them in a glass of water and store them in your refrigerator. This technique helps maintain their flavour and freshness and keeps them away from ethylene-sensitive foods.

It’s never a good time to waste food, and the current soar in food prices makes it even less desirable. These are some easy techniques that can help you extend the shelf life of your fresh produce. Why not give them a try?

To stock up on fresh produce search your FindYello supermarket and grocery listing.

Sources: Washington Post and NY Times.