Lettuce & Salad Greens
This trick is great for extending the life of your bagged greens and heads of lettuce. If using a whole head of greens, tear it apart into desirable pieces before starting the process.
- Rinse greens or lettuce in cold water and then give them a whirl in a clean salad spinner.
- Remove leaves and put into a large clean bowl along with 1 quart cold, clean water and 1/4 cup of white vinegar. Swirl the greens around for a few minutes.
- Put greens back in salad spinner and take for a spin to dry off.
- Wrap the washed greens in a clean paper towel and put in a re-sealable plastic storage bag. Partially seal the bag and store in the crisper drawer of your refrigerator.
Buy strawberries that are a vibrant, deep red color. Look all around the container for damaged fruit. Do not wash the berries until you are ready to eat them. Never store wet berries. If you wash too many, be sure to dry your berries carefully before putting them back in the fridge and eat them as soon as possible.
If you did go overboard during that strawberry sale, don’t worry – freeze! Strawberries can be frozen whole, sliced, or crushed. To freeze whole strawberries:
- Hull the strawberries, removing the stem and caps.
- thoroughly wash the strawberries and shake off excess water. Pat dry with a kitchen towel.
- Place clean strawberries in a single layer on a large, clean cookie sheet. Freeze at least 12 hours or until completely solid.
- Place frozen strawberries into an airtight, freezer-safe container or in a re-sealable freezer storage bag. If using a bag, take time to press all the air out.
Lightly crush fresh herbs to release their essential oils, which will amp up the taste and smell. Be sure to add them at the end of the recipe so the heat doesn’t destroy their flavor.
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