Recipe and tips for storing vegetables

Hearing about Svelty’s siomai adventure and Bea’s suggestions for a blog for beginner’s cookery gave me several ideas for this entry.

First, tips on storing vegetables bought in bulk. Ideally, fresh produce is best bought on the day it is to be cooked. However, this is not always practical unless you have a green grocer outside your doorstep. It is always economical, financially and effort-wise, to go to the market at most only once a week. Fresh produce can be stored in the refrigerator. To avoid spoilage, keep tomatoes, lemons and other small items in plastic containers lined with old newspaper. Larger items (cucumbers, carrots, capsicum) and leafy greens such as cabbage, celery and lettuce should also be wrapped in newsprint before storing in the crisper. The refrigerator’s cold moisture is what keeps food fresh but if saturated, it is what hastens spoilage. The wrapping should be changed as it gets soaked.

The complete write-up, recipe and comments have been moved to my food blog, The Pilgrim’s Pots and Pans. Clicking on the links will take you there. Thanks for visiting!

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