By Mary Parker Draper, Extension Agent – Smith County
Did you know that more produce is grown nationally each year than is needed to serve the population? In fact, about 40% of all edible food in America goes unconsumed, according to the Academy of Nutrition and Dietetics Foundation and the USDA. Fresh foods make up the most waste, with the average American wasting almost 20% of vegetables and 15% of fruit. By eliminating waste, we can save money and have a greater ability to help feed the hungry. Be aware of how long fruits and vegetables will last. Below are tips to help purchase, store, and prepare fruits and vegetables safely:
- Plan to only buy what you will be able to consume or prepare for freezing.
- Purchase fresh fruits and vegetables toward the end of your shopping trip so cold foods stay cold longer.
- Shop farmers markets early because the heat of the day can amend quality or quicken ripening.
- Refrigerate peeled or cut vegetables for freshness to keep them from going bad.
- Refrigerator crisper drawers allow you to control the humidity. In essence, vegetables like high humidity and fruits like low humidity.
- Some fruits and vegetables do best stored at room temperature. Tomatoes and bananas can be stored on the counter. Potatoes and onions prefer cool, dry conditions. They can be stored in the pantry.
- Try purchasing fresh fruits and vegetables that will keep longer. Examples of fruits and vegetables that stay fresh for several days or weeks include:
- Apples
- Onions
- Potatoes
- Carrots
- Beets
- Cabbage
For a complete list of storage times, USDA, Cornell University, and the Food Marketing Institute have developed FoodKeeper. Remember running water and clean hands are all you need to rinse your fresh fruits and vegetables!
Vegetable Salad
- 1 bunch broccoli
- 1 head cauliflower
- 1 small can pimentos
- 1 onion, chopped
- 1/2 cup mayonnaise
- 1/4 cup vinegar
- 1/4 cup sugar
- Scant 1/2 cup oil
Marinate vegetables overnight. Stir occasionally. Submitted by Night Owls FCE Club.
