How do I keep produce fresh?
Follow these tried and true tips for keeping fruits and veggies at their freshest:
Apples: Apples should be stored in the crisper drawer for maximum crispness for 7-10 days. They can be stored in a cool location out of the refrigerator for 4-7 days.
Avocados: Store ripe avocados in a crisper drawer in the fridge for 2-3 days. To ripen avocados, store out of refrigeration next to bananas for 2-4 days until the avocado gives to gentle pressure.
Berries: Store unwashed in the original container in the fridge for 2-4 days.
Cabbage, Broccoli, & Cauliflower: Refrigerate, quartered, in sealed containers, or uncut in a crisper drawer for 3-7 days.
Celery: Cut into stalks and submerge in water in the refrigerator for 7-10 days.
Citrus: Store on the countertop for up to a week.
Carrots & Baby Carrots: Remove leafy greens if applicable. Refrigerate in a plastic bag for up to 2 weeks.
Leafy Greens: Remove and discard wilted or discolored leaves. Refrigerate unwashed, sealed in plastic zipper bags, for 3-5 days.
Onions & Garlic: Store in a ventilated space, on the counter in a paper bag, or in a basket for 2-3 weeks.
Pears: Pears should be stored out of refrigeration for 3-5 days until ripe. Ripe pears can be stored in the refrigerator for an additional 2 days.
Potatoes & Sweet Potatoes: Store in a cool, dark place with relatively high humidity and air circulation for 2-3 weeks.
Tomatoes: Store ripe tomatoes upside down on the counter for 3-5 days away from bananas. Avoid storing in the refrigerator as this diminishes the eating experience.
How do I clean fresh produce?
Even in squeaky-clean environments, produce can become contaminated. Protect yourself (and your favorite people) from becoming sick due to airborne ilnesses, according to the Food and Drug Administration (FDA):
Wash your hands prior to preparing fresh produce.
Cut out and remove damaged or bruised areas of produce.
Rinse produce before peeling to prevent bacteria transfer from the fruit to the knife.
Gently rub produce under warm water to clean it. (Don't use soap or produce wash.)
To clean produce like melons or celery, use a clean vegetable brush or toothbrush.
Dry produce with a clean cloth or paper towel to remove residual bacteria.
Remove the outermost leaves of cabbage or lettuce prior to food prep.
For more information, please visit https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables
How do I get rid of fruit flies?
Tired of buzzing hordes hovering over your gorgeous produce? Battle bugs with these five, simple tips:
- Throw out overripe produce.
Store fruits and vegetables away from open air.
Clean up sweet, sticky spills right away.
Take out the trash regularly.
Make a fruit fly trap: Leave out a bowl filled with vinegar (or stale beer) and 3 drops of dish soap to drown the fruit flies.
What fruits can dogs eat?
Fruits are naturally filled with nutrients and vitamins. Offer dogs fruit in small, bite-sized pieces to avoid choking. Pureeing, chopping, and steaming in advance will help with digestion. Here are some of the fruits that dogs can safely enjoy in moderation:
Fruits to AVOID feeding your dog:
Be aware that fruit contains sugar, which can affect dental health and weight. If you have any questions about what diet is best for your dog, consult your trusted veterinarian.
Is tomato a fruit?
No. And yes. If you ask a chef, a tomato, with its savory applications, falls squarely into the vegetable camp. Ask a scientist, however, and they'll suggest that the tomato's seeds and flowers place it in the fruit family. The verdict? It depends on whether the tomato is discussed in cooking or botanical terms. Scientific classification depends on the structure and function of the plant, while culinary grouping is based on the tomato's flavor and use.
Is a potato a vegetable?
You say potato, we say vegetable! Potatoes are considered a starchy veggie, alongside corn, peas, and other tubers (root crops), like carrots.
What vegetables can dogs eat?
Veggies are among man's best food friends, and they're good for your pooches in moderation. Gently steam, blanche, or puree veggies prior to feeding them to your dog (or cut into small pieces to avoid choking). Don't add oils, sauces, toppings, or spices (which can be harmful). Here are some vegetables dogs can safely enjoy in moderation:
Potatoes (fully cooked)
Vegetables to AVOID feeding your dog:
Corn on the Cob
If you have any questions about what diet is best for your dog, please consult your trusted veterinarian.
How do I choose fresh fruits?
When buying fresh produce, for the most flavorful, produce with the greatest nutritional value: use your senses. How does the item look, smell, and feel? Keep these things in mind when picking the perfect produce:
How to choose fresh fruit:
Apples: Look for good color that's firm to the touch. Avoid fruit with bruising or soft spots.
Bananas: Pick for yellow for consumption today or tomorrow, choose light green to enjoy in 2-3 days. Choose bananas that are blemish and bruise free.
Berries: Look for bright, firm, plump, smooth fruit. Always avoid fruit that’s dull or shriveled.
Citrus: Look for bright, firm, plump, smooth fruit. Always avoid fruit that’s dull or shriveled.
Grapes: Choose tender, plump, well-formed clusters with green, pliable stems.
Kiwi: Ripe kiwi give to slight pressure.
Mangoes: Choose solid and not too soft with smooth skin.
Melons: Look for symmetry and blemish free skin. Smell for a pleasant aroma. Avoid pockmarks, bruising, or shriveled skin.
Nectarines & Peaches: Choose plump, fairly firm fruit. Smell for a pleasant aroma.
Pears: Ripe pears give to slight pressure. Choose pears that are smooth and blemish free.
Pineapples: Choose fruit that's golden yellow in color. Ripe fruit will be slightly soft and have a sweet smell at the stem end.
Plums: Look for fruit that's plump that yields to minimal pressure. Avoid shriveled, hard fruit.
How do I choose fresh vegetables?
When buying fresh veggies, pick the most flavorful, freshest, produce with the greatest nutritional value by considering the following:
Asparagus: Look for tight buds and straight green tender stalks. Avoid open, decayed tips or ridged or dimpled spears.
Broccoli: Pick green, tight, firm stalks with dark free florets. Avoid yellowing or flowering.
Brussels Sprouts: Look for compact outer leaves and firm, bright green heads.
Cabbage: Look for firm, light green compact heads with an intact, fresh, uncracked stem.
Carrots: Buy plump, firm, well-shaped, smooth brightly colored carrots.
Cauliflower: Search for a clean, creamy-white compact head. Avoid bruising or speckled cauliflower.
Celery: Look for fresh, crisp, light green, rigid, compact, well-shaped stalks with no bruising.
Corn: Look for plump kernels, stiff, moist, dark silk, and bright green, moist husks.
Cucumbers: Buy well-shaped, firm, shiny green cucumbers.
Green Beans: Look for crisp, thin beans that are bright and blemish-free.
Mushrooms: Seek out dry, firm caps and stems. White mushrooms should be bright white with a closed cap.
Onions & Garlic: Pick well-shaped with papery skin, free of leathery areas and sprouting.
Peas: Look for round, plump, bright green peas. Avoid light-colored, grey-flecked pods.
Peppers: Seek out a firm, bright, glossy exterior with a good shape and green thick stem.
Potatoes, Sweet Potatoes: Pick smooth, well-shaped potatoes, free from most blemishes. Avoid shriveled, green-tinged potatoes.
Spinach: Look for large, bright green, blemish-free leaves.
Tomatoes: Pick plump, well-formed, blemish-free tomatoes with a slight softness and rich red color. Tomatoes on the vine should have thick, fresh and aromatic stems.
What are the Healthiest Fruits & Vegetables?
Wonder which produce picks pack the most nutritionally powerful punch per bite, slice or piece? Nutritional food facts for thought from our own registered dietitian:
Apples: Eat the skin, where most antioxidants, Vitamin C, fiber, and potassium are found! Studies suggest phytonutrients in apple flesh work better to prevent oxidation of free radicals (believed to contribute to many diseases such as breast, ovary, colon, prostate, and lung cancer).
Avocados: With nearly 20 different vitamins, fiber, and minerals (including 11 antioxidants and anti-inflammatory carotenoids), avocado monounsaturated and polyunsaturated fats help absorption of fat-soluble nutrients (Vitamins A, D, E, and K) without raising LDL (“bad”) cholesterol levels.
Beets: Beets contain nitrates, suggested to help increase blood flow for brain health and physical endurance and recovery. Beets contain antioxidants that may help delay aging effects like cognitive function decline. Beets are also rich in betacyanin, an antioxidant linked to colon cancer prevention.
Blueberries: With high antioxidant levels, studies suggest blueberries may help reduce oxidative DNA damage linked to aging and cancer. Blueberries assist in reducing UTIs, also improving cholesterol and insulin sensitivity. A recent study found a cup of blueberries daily reduced cardiovascular risk up to 15%.
Cabbage: Fermented cabbage creates natural probiotics that nourish gut bacteria and gut microbiome. With fiber, vitamin C and manganese, cabbage contains antioxidants and anti-inflammatory properties which studies show may protect against certain cancers and heart disease.
Dark Leafy Greens: Salad greens, kale, and spinach are rich in vitamins A, C, E and K. Broccoli, bok choy, and mustard are also rich in many of the B-vitamins. Leafy greens contain an abundance of carotenoids-antioxidants that protect cells and help block early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium, and calcium.
Figs: With high amounts of antioxidant plant compounds, figs add natural sweetness and soluble fiber to support gut microbiome. They’re also suggested to boost immunity, slow aging, and prevent or reduce the risk of chronic diseases.
Mango: With 20+ different vitamins and minerals, 3/4 cup of mango provides 50% of daily vitamin C, 8% of Vitamin A, 8% of vitamin B6, 15% of folate & copper, and 7% of fiber. It’s rich in the powerful antioxidant beta carotene.
Mushrooms: The only produce source of vitamin D, mushrooms are packed with uniquely helpful plant compounds, some of which have been linked to antioxidant and anti-inflammatory action, along with enhanced immunity and slowing cancer growth.
Pomegranate: Punicalagins are potent antioxidants found in pomegranate juice and peel. Studies show pomegranates may reduce inflammation and decrease blood pressure. Pomegranate antioxidants may be beneficial against arthritis. Like beets, pomegranates provide natural nitrates for increasing blood flow (great for athletes).
Sweet Potatoes: Loaded with heart-healthy Vitamin E, sweet potatoes are a good source of vitamin B6, which helps metabolize estrogen and reduces the risk of breast cancer. One spud contains over 400% of the daily value for vitamin A for healthy skin and contains more heart-healthy beta-carotene than any other fruit or vegetable, along with vitamin C, fiber, & potassium.
Tomatoes: A major dietary source of lycopene, with 98% of the flavanols (powerful phytochemicals) found in the tomato skin tomatoes may help lower LDL cholesterol and blood pressure and protect against certain chronic diseases. Tomatoes provide decent doses of vitamin C for pro collagen production and protection against sun damage, along with lutein and zeaxanthin, which may help eye health and fatigue.