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Produce, generally

Whether you buy local and organic or conventional produce, the fact remains that some fruits just don’t last quite as long as others. After all, they are plants that have been recently cut and transported for consumption. A general rule of thumb is 5-7 days, refrigerated. Obviously, some can last a bit longer, and some a bit less. What this means is that you either 1) need to have the dish in mind whilst buying the ingredients at the market or store; or 2) need to have enough “helper ingredients” on hand to use whatever may be in season or whatever may have caught your eye that day.

The idea is that, unlike, say, roots and tubers, produce really does need to be used in a “revolving door”-type fashion and should always be on its way through the house rather than stored as a staple that can be kept for weeks or even months. If this option is not going to work for you, frozen, canned, vacuum-sealed, or otherwise preserved produce may be a good solution for you. But it’s never quite as tasty or as healthy as the fresh option. Usually, you’ll have to add more sugar to frozen fruits.  On the other hand, usually people keep the sugary syrup in which many fruits are canned and consider that useful flavoring.  But you may need to rinse off any legumes or veggies that are jarred or canned as those are often treated with some sort of preservative that isn’t quite as tasty or useful.  But it’s your kitchen–your call.

One Response to “Produce, generally”

  1. […] in mind flavor, texture, and longevity, it’s fun to play around with new ideas and pushing the envelope by investigating and […]

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