lantana
> 50 posts
I have made 90 posts
Right now I'm Offline
I joined September 2016
I've received 15 likes
My gender is Female
|
Post by lantana on Mar 31, 2020 19:28:47 GMT -5
I enjoyed and learned a lot from this recent blog post on Cookie and Kate, a vegetarian blog, cookieandkate.com/food-storage-tips/. I grated and froze my precious ginger root in teaspoon dollops so that I won't be wasting a drop. She went through how to store a variety of produce, what to do with extras, and subs if you don't have enough of that item for your dish. I found it fascinating and very helpful, since we are all trying to use what we have and deal with shortages in the stores. She included links to a host of her recipes using the produce items. I think it may be one of my favorite informative posts of the year so far. |
|
|
|
Post by swedishcook on Apr 1, 2020 23:09:28 GMT -5
I enjoyed and learned a lot from this recent blog post on Cookie and Kate, a vegetarian blog, cookieandkate.com/food-storage-tips/. I grated and froze my precious ginger root in teaspoon dollops so that I won't be wasting a drop. She went through how to store a variety of produce, what to do with extras, and subs if you don't have enough of that item for your dish. I found it fascinating and very helpful, since we are all trying to use what we have and deal with shortages in the stores. She included links to a host of her recipes using the produce items. I think it may be one of my favorite informative posts of the year so far. Terrific recommendations! Thank you for sharing  I use a lot of chopped dill and grated lemon peel in sauces and dressings. They both keep very well in the freezer, stored in screw-top plastic containers. I have to start doing the same with grated fresh ginger!!! |
|
RQuam
> 50 posts
I have made 66 posts
Right now I'm Offline
I joined September 2016
I've received 13 likes
My gender is Male
|
Post by RQuam on Apr 2, 2020 22:05:12 GMT -5
I keep whole ginger in a zip-lock bag in the freezer and then grate as needed. No need to thaw.
Richard
|
|
|
|
Post by wallycat on Apr 6, 2020 12:37:27 GMT -5
A way to stretch out a week from lettuce. I have never tried vacuum sealing in jars but my friend does it all the time for many things. I'll have to ask her if she does it with greens. Here, they talk about removing the core...never heard of that previously. I did know about the paper towels. The creation of carbon dioxide is also new for me. Not sure worth trying but maybe. www.wikihow.com/Keep-Lettuce-Fresh |
|
|
|
Post by soupandstew on Apr 6, 2020 15:43:48 GMT -5
A way to stretch out a week from lettuce. I have never tried vacuum sealing in jars but my friend does it all the time for many things. I'll have to ask her if she does it with greens. Here, they talk about removing the core...never heard of that previously. I did know about the paper towels. The creation of carbon dioxide is also new for me. Not sure worth trying but maybe. www.wikihow.com/Keep-Lettuce-FreshI find romaine to be particularly long-lasting. I bought a package of three "heads" of romaine on March 15. I washed them, removed core ends of the leaves, whirled them pretty dry, and placed in a plastic storage bag with a paper towel. I dampen the towel once a week. I've only had a few brown edges to pluck off so far. This, and cherry tomatoes and avocados, enables me to put together a quick basic salad. Topped it off with grated carrots, bias sliced celery, and a poached, cooled chix breast one night. Another night I threw on some sliced Kalamata olives and grated parm. I may use the last of the romaine with grilled Ahi tuna steaks from the freezer and make a riff on Nicoise salad if I can grab some green beans and new potatoes on my weekly "senior hour" shopping tomorrow morning. Or sliced steamed beets topped with blue cheese and walnuts. |
|
