It’s almost harvest season! It’s important that you use as much of the produce that you grew, especially since you worked so hard in your garden! We’re sharing our favorite tips and tricks that help you reduce food waste in your kitchen. 

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Be sure to store your produce correctly

 

Different fruits and veggies have different needs. It’s important to store your produce correctly so that it can stay fresh as long as possible. By lengthening the amount of time the produce stays fresh, it will give you more time to plan how to use it without the risk of veggies spoiling before you’re ready for them.

Below we’ve listed out which fruits and veggies store best in the fridge and which you should leave on your counter:

Keep us chilly:

Cherries

Mushrooms

Peppers

Fresh Herbs (parsley, dill, mint, etc.)

Berries

Asparagus

Beets

Turnips

Radishes

Brussels Sprouts

Summer Squash

Broccoli

Cauliflower

Leafy Greens (lettuce, spinach, cabbage, etc.)

Green Onions

Carrots

Fennel

Celery

Artichokes

Keep us on the countertop:

Avocados

Bananas

Melon (before cutting, after cutting store in the fridge)

Citrus fruits (lemons, limes, oranges, etc.)

Pears

Apples

Stone fruits (plums, peaches, apricots, etc.)

Cucumbers

Eggplant

Mangos

Kiwi

Pineapple (before cutting, after cutting store in the fridge)

Tomatoes

Keep us in a dark location, such as a pantry or cabinet:

Onions

Shallots

Garlic

Pomegranates

Potatoes

Winter Squash

Save produce that’s about to go bad by quick-pickling

 

Foods that are great for pickling are red cabbage, onions, cucumbers, green beans, and carrots. Add a few of your favorite spices for a unique flavor. Be sure to use authentic mason jars for the best quality pickled veggies.

Follow this step by step Quick Pickling recipe:

1. Prep your produce! Remove the peels, tops, etc. and cut into thin, uniform slices. Fill your Mason jar with produce so there’s little space at the top. Add some spices! Peppercorns, cayenne pepper, sage, you name it!
2. Make your brine! Combine 1 cup water, 1 cup vinegar, 2 tablespoons salt and 2 tablespoons sugar in a medium-sized pot. Stir until the salt and sugar dissolve. On medium-high heat bring everything to a boil. Remove from heat.
3. Pour the mixture into your Mason jarso it covers the veggies completely and leaves about ½” of space at the top of the jar. Tap the sides of the jar lightly to remove air pockets and securely tighten the 2-part lid.
4. Let the jar cool to room temperature before storing in the refrigerator. Let veggies sit in the brine for 24 to 48 hours before using. Pickled veggies can last for up to a month in your fridge! 

Make a homemade vegetable stock from veggies scraps

 

You worked hard to grow your veggies all Summer! They deserve to be used in the most ways possible. Making vegetable stock is quick and easy. The best part, any veggie scraps can be used. Some ideas that are great to include are broccoli stems, potato and carrot peels, onion skins, and celery ends. Be sure any scraps you are using are cleaned thoroughly before using for this recipe! 

Follow this easy Vegetable Stock recipe:

1. In a large pot heat cooking oil and add veggie scraps, cooking for about 6 or 7 minutes or until veggies start to brown.
2. Add a little salt and pepper to the veggie scraps. You can get creative here and add herbs like parsley and bay leaf for interesting flavor combinations. Stir and cook for 2 or 3 minutes.
3. Add water to the pot and bring to a boil. Once boiling, bring down the heat and cover. Simmer for an hour.
4. Remove lid and stir. Taste your stock at this step, if it needs more salt or pepper add it now. Simmer for an additional 15 minutes.
5. Use a large mesh strainer or cheese cloth to strain stock into mason jars for storage. Let cool before closing the lid and putting the jars in the fridge for storage. Stock can be stored in the first for up to a week or frozen for up to six month. Use your homemade veggie stock for soups, risottos, and in the crock pot!

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