Storing fresh veggies?

[Octoberbride03]

Today we are starting on a new habit in order to get more veggies in our diet. We bought some fresh brocolli, red potatoes and green beans today from a farmer's market

So the question is how best do we store them? We should have enough to last us about 2 weeks. Do we just keep them in the fridge or should we store them someplace dry?

My goal is to keep up this habit so our diet is more varied and healthful. And its really nice to know that we are buying form local farms as well. Always a plus. Not to mention that I really enjoy brocolli and green beans and thrilled to find them "in season".

TIA

 

[luvmy3]

Don't put the potatoes in the fridge, keep those in a dry place like inside of your cabinet. If you are planning to keep the brocc. and beans for 2 weeks, I'd put some in the fridge to use the first week and then freeze the rest.

 

[Christine]

The potatoes will last you awhile if stored in a cool, dry place (with little light) AWAY from onions.

As for broccoli and green beans, probably not going to make it for 2 weeks and, besides, fresh veggies should be eaten within a couple of days of picking to maximize freshness. Do not freeze raw vegetables, you will ruin their texture. You may be able to find some way to cook them and then freeze them (parboiling green beans), not sure on the broccoli.

 

[luvmy3]

The potatoes will last you awhile if stored in a cool, dry place (with little light) AWAY from onions.

As for broccoli and green beans, probably not going to make it for 2 weeks and, besides, fresh veggies should be eaten within a couple of days of picking to maximize freshness. Do not freeze raw vegetables, you will ruin their texture. You may be able to find some way to cook them and then freeze them (parboiling green beans), not sure on the broccoli.

Yes, you do the same with broccoli (if parboiling is the same as blanching?).

 

[Christine]

Yes, you do the same with broccoli (if parboiling is the same as blanching?).

Yeah, I think it is...

I just never tried it with broccoli.

 

[Colleen27]

I second the advice you've gotten already. I am fortunate enough to have a root cellar in my house, basically a large wooden box under the stairs in the basement, and potatoes store well there. But green beans & broccoli don't keep; if you aren't going to use them within a week at most, I'd suggest blanching and freezing them.

This is the guide I keep in my bookmarks for blanching/freezing instructions on a fairly good selection of veggies - http://extension.missouri.edu/publications/DisplayPub.aspx?P=GH1503.

 

[Octoberbride03]

OK, so i have the potatoes stored in my small pantry under the microwave. That's as dark and dry as it gets in the kitchen. No cellar at all, too high a water table. Also don't keep onions so no worries there.

We do plan on cooking them within a few days, trouble is that we are a 2 person household, and the prices were by the basket, which could easily go for at least 6 servings for both of us. We honestly may not be able to eat them all this week.

I will look up blanching. Up to now we've been doing frozen veggies, but the selection is so poor around here that way, we decided to go fresh. So I'm going to giving myself an education on cooking fresh and also what i actually like/don't like since buying locally means what's in season. Fortunately the green beans and brocolli are some of my faves so its good to start out with them.

Any particular type of bags they should be stored in?

 

[Octoberbride03]

Reading the guide, I don't have a basket type pan for proper blanching. I suppose I'll have to look into those.

 

[Colleen27]

Reading the guide, I don't have a basket type pan for proper blanching. I suppose I'll have to look into those.

You don't absolutely need the basket pan. It makes things easier, to be sure, but I've done without and didn't find it terribly difficult. Just pour the veggies into already-boiling water and use a slotted spoon to remove them at the end of the appropriate time into a waiting bowl of ice water. I probably never would have bought a basket, but when my grandmother died one of the things I inherited was her canning/preserving supplies and there was one there that perfectly fits my biggest stock-pot.

 

[Colleen27]

I will look up blanching. Up to now we've been doing frozen veggies, but the selection is so poor around here that way, we decided to go fresh. So I'm going to giving myself an education on cooking fresh and also what i actually like/don't like since buying locally means what's in season. Fortunately the green beans and brocolli are some of my faves so its good to start out with them.

Any particular type of bags they should be stored in?

I freeze most things on a cookie sheet initially, just long enough for the outside layer to freeze so that they don't clump together, then transfer them to freezer bags in meal-sized portions. For berries and shelled peas, which my kids snack on, I use plastic freezer containers so that they can more easily help themselves.

 

[luvmy3]

Reading the guide, I don't have a basket type pan for proper blanching. I suppose I'll have to look into those.

I have a basket, but I never use it. I just dump everything into the colander and then pour the veggies into the ice water and then when they are ready dump it all back in the colander and let it sit and drain. I have one that hangs over my sink. I honestly don't think I've ever used my stock-pot basket for anything

 

[Colleen27]

I have a basket, but I never use it. I just dump everything into the colander and then pour the veggies into the ice water and then when they are ready dump it all back in the colander and let it sit and drain. I have one that hangs over my sink. I honestly don't think I've ever used my stock-pot basket for anything

The basket is most useful when you're doing multiple batches of something and don't want to keep refilling the pot. And it is really nice for corn on the cob, because you can keep the ears all standing on end to get as many as possible into the pot; when Michigan corn is in season I usually freeze 10 dozen ears or so, and getting a couple extra into each batch makes it go that much faster.