Baskets of organic produce: getting the most from the contents
Registering for regular baskets of local organic vegetables is very popular this year. Here are some tips on storage to prolong the freshness of your foodstuffs, developed in collaboration with Véronique Bouchard, farmer and co-owner of the Ferme aux Petits Oignons.
In the refrigerator
Mushrooms
In a brown paper bag or partially open container. Average shelf life: one week.
Leafy vegetables on a stalk (kale, Swiss chard, green onions, asparagus and fresh herbs)
Place the stalks in water like a bouquet or in a damp towel: 7 – 10 days.
Lettuce , sprouts and young greens (mesclun, arugula, baby spinach, sprouts)
Wash and dry well as soon as you get home. Keep in a perforated bag (or a fabric vegetable bag), or in a partially open container with a paper towel or fabric towel: 5 – 7 days.
Root vegetables and crunchy vegetables
In the vegetable keeper, in a perforated bag or in a partially open container. Root vegetables: from 1 to 10 months after harvest. Crunchy vegetables: about 1 to 2 weeks.
Berries
Spread them out in a partially open container so that the ripe fruits don’t touch. Wash just before using. Raspberries: 2 – 3 days. Strawberries: 3 – 5 days. Blueberries: up to two weeks. To freeze, buy the larger quantities in season, then rinse, drain and spread out on a cookie sheet in the freezer. Transfer into sealable containers or bags.
Outside the refrigerator, without packaging
Vegetable fruits (cucumbers, zucchini, eggplant, tomatoes, ground cherries)
On the counter if the kitchen is cool. If not, in the least cold part of the refrigerator, or wrapped in a towel to protect them from the cold. Up to 1 week.
Apples and melons
In a fruit bowl, or if not, in the fruit drawer. Apples: up to 1 month in the refrigerator. Whole melon: up to 1 weeks.
Squash, sweet potatoes, garlic, onion, shallots, potatoes
Ideally, in a cool, dark, dry place. Separate the potatoes from the onions and garlic to avoid having them germinate prematurely. From 2 to 8 months after the harvest.
If you need some help in optimizing your diet, don’t hesitate to contact me via the Clinique Mouvement Optimal: 819 425-8889. Have a great summer!
By the same author: Zero waste groceries: getting started (Click the image below)
Ariane Lavigne38 Posts
Titulaire d'un baccalauréat en nutrition de l'Université de Montréal, Ariane est nutritionniste depuis 2008. Voulant approfondir ses connaissances sur la performance athlétique, elle a obtenu un diplôme de spécialisation en nutrition sportive avec le Comité International Olympique (CIO). Elle est aujourd'hui nutritionniste du sport chez Vivaï et à la Clinique Mouvement Optimal de Mont-Tremblant. Toujours en quête de dépassement, elle combine sa profession à sa grande passion : le snowboard alpin. Elle connaît la réalité des sports élites, ayant été elle-même une athlète membre de l'Équipe Nationale de Snowboard et Olympienne des Jeux Olympiques de Sotchi en 2014. Ariane has a bachelor’s degree in nutrition from the University of Montreal and has been a nutritionist since 2008. Wanting to expand her knowledge of athletic performance, she obtained a diploma specialized in sports nutrition from the International Olympic Committee (IOC). She serves at Clinique Mouvement Optimal de Mont-Tremblant as well as Vivaï as sports nutritionist. Always in search of personal and professional advancement, she combines her profession with her greatest passion: alpine snowboarding. She understands the realities of elite sports, having been a member of the Canadian National Snowboard Team who participated in the 2014 Olympic Games in Sochi.
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