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Tips for Storing Organic Produce

Wednesday, April 27, 2011 at 01:14PM
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Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.

Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.

Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.

Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.

Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.

Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.

Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.

Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.

Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.

Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.

Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.

Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.

Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.

Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.

Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.

Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.

Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.

Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.

Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.

Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.

Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.

Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.

Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.

Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.

Spring Greens & Blue Cheese Risotto

Tuesday, April 27, 2010 at 06:55AM
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Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

Oriental Greens Soup

Monday, March 30, 2009 at 09:01AM
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Ingredients
1 clove garlic, peeled and chopped
1 red chilli, deseeded and chopped
2.5 cm piece root ginger
1/4 tsp Thai shrimp paste
(Non-seafood eaters can replace the shrimp paste with tamarind)
1 tbsp Patak's lime pickle
2 leeks, trimmed, chopped and rinsed
225g green lentils, soaked overnight
1 Ltr vegetable stock
Bag of Oriental greens, washed and roughly chopped into 5cm lengths
coriander leaves, to garnish 

Method
1. Fry the garlic, chilli, ginger, shrimp paste and lime pickle until just starting to change colour.
2. Add the leeks and cook until wilted.
3. Drain and rinse the lentils and add with the stock; bring to the boil, then add the greens.
4. Simmer for 30 minutes. Blend in batches, reheat briefly and serve garnished with the coriander leaves.

Serves 4 as a starter or 2-3 as a light meal

Spicy Stir-fry Chinese Cabbage

Thursday, May 20, 2010 at 06:53AM
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Chilli paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.

Ingredients

1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
1 large garlic clove
2 green onion (spring onions)
2 tablespoons vegetable or peanut oil, for stir-frying
2 - 3 teaspoons chilli paste, according to taste~
1 tablespoon Chinese rice wine, dry sherry, or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 - 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water

Method

1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chilli paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.

Sausage & Greens

Wednesday, January 5, 2011 at 08:14AM
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Ingredients

  • 250g/9oz curly kale

  • 250g/9oz cooking chorizo

  • 50g/2oz skinned whole almonds

  • a little groundnut or sunflower oil

  • a clove of garlic, peeled and crushed

  • sea salt flakes

Method

  1. Wash the kale thoroughly - the leaves can hold grit in their curls. Put several of the leaves on top of one another and shred them coarsely, discarding the really thick ends of the stalks as you go. Repeat this until all of the kale leaves are shredded. Set aside.

  2. Cut the chorizo into thick slices. Warm a non-stick frying pan over a moderate heat, add the slices of chorizo and fry until the pieces are golden. Lift them out with a draining spoon onto a dish lined with kitchen paper. Discard the oil that has come out of the chorizo and wipe the pan clean.

  3. Add the almonds to the same pan and cook for 2-3 minutes, or until pale golden, then lift out and set aside with the chorizo.

  4. Warm the oil in the same pan, add the crushed garlic and shredded kale and cook for a couple of minutes, turning the kale over as it cooks, until glossy and starting to darken in colour.

  5. Return the chorizo and almonds to the pan, add a little salt and continue cooking until all is sizzling. To serve, tip onto hot plates.

How to Dry Herbs

Thursday, August 20, 2009 at 10:51AM
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Whether you grow your own herbs, or bought more from the market than you can use at one time,
drying herbs can be an easy and practical way to store them for later use.  

Below is a list of many common herbs that can be air dried using the following simple instructions.

Harvesting
There are a wide variety of herbs that can be dried, and of course they all have different recommended stages at which they should be harvested. To make it easy for you, a chart that shows this information is available by clicking on How to Harvest Herbs

Using a very sharp knife or garden scissors cut your stems.  Do not pick them as it will cause bruising on the stem and a place for decomposition to start.  Leave an extra inch or two at the bottom of your herbs for bundling. Harvest your herbs in the late morning when all the dew has had a chance to dry. This helps to prevent mildew. Visually inspect the herbs.  Remove any bugs or damaged leaves or flowers with your sharp knife before drying.

Bundling

Open Method
Using a rubber band near the cut end of the herbs, gather 5 to 7 stalks together and attach together. You want your bundled end to be very secure as stalks shrink during the drying process. Yet you want the other end loose enough to ensure air flow through out the bundle.
*Note:  Green Onions and Garlic are hung by the tops with the bulbs hanging down.  The tops can be braided together for hanging.

Anise
Basil
Bay Leaves
Celery Leaves
Chervil
Chili Peppers
Chives
Cumin
Dill
Fennel
File Powder (Sassafras)
Garlic
Green Onions
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Savory
Tarragon
Thyme

Drying
Hang your herbs by the rubber band or string onto your drying rack. Drying times vary from a few days to a couple weeks.  You will know your herbs are dry when they crumble easily.

Locate your drying rack in a dark warm room, garage or walk in closet.  Or you may place your herbs in a covered porch or patio if herbs are bundled in paper bags even out side under a shade tree will work if you are willing to bring them inside every evening.  Your goal is to keep herbs out of direct sunlight yet in a place with good air circulation.

Your herbs are dry when the leave easily crumble.  

Seeds will be released during the drying process place newspaper under your drying rack to keep seeds off the floor and to make gathering easier for next years garden.  

If you dried your herbs by the bag method your seeds should be already collected for you in the bottom of the bag. Simply cut the sides off your bag where the wholes begin. Fold the bottom of your bag together.  Tape your bag closed and label your bag for easy storage and planting next spring.

Storing
Store your herbs in small glass jars with tight fitting lids.  Keep the jars out of the light, away from heat and out of your refrigerator.

Chard and Risotto Rice Soup

Saturday, January 1, 2005 at 09:20PM
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You can make this with chard, spinach, pac choi or any other green leaves. Serves 4.

Ingredients

Large bunch of chard
Olive oil
1 onion, chopped
1-2 garlic cloves, finely chopped
1 chilli, finely chopped
4 oz risotto rice
2 pints vegetable stock
Seasoning
Parmesan, optional

Cooking Instructions

Cut the green leafy parts off the chard and wash, save the stems for stir-frying. Cook the chard using only the water clinging to the leaves, then chop finely and retain any liquid. Sauté the onion, garlic and chilli in a little olive oil until softened, add the rice and stir. Add the stock and any leftover liquid from the chard. Simmer until the rice is almost cooked, add the cooked chard and add seasoning. Once the rice is cooked and the chard has heated through, serve with grated parmesan.

Vanessa Kimbell makes Chilli Chocolate Cake

Tuesday, July 19, 2011 at 03:14PM
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CERTAINLY not for the children - this is a cake for grown ups. You get your sweet fix, followed by a chilli hit and chocolate burst to finish - just how I like it. Intense. It is a rich cake so it's worth the calories to indulge in just one. Two words of warning - don't get carried away with the chilli. Use the exact amount. Too hot is not nice. Secondly don't get mixed up and use picked beetroots!

Preparation notes:

Makes two cakes

Preparation time is 10 minutes for the cakes and 15 minutes for decoration

Cooking time is 25 minutes

Suitable for freezing before decorating

Make an extra one - to freeze

Ingredients

For the cake:

150ml rape seed oil

3 eggs

300g grated, drained, cooked beetroot

225g self-raising flour

75g cocoa powder

1 level tsp chilli powder

280g caster sugar

1 tsp bicarbonate of soda

For the icing:

150g icing sugar

60g egg white

50g cocoa powder

Chilis:

Two small packets of florist icing paste

One red, one green

For the filling:

150g dark chocolate

50ml double cream

Method

1. Preheat the oven to 170C/350F/Gas mark 4.

2. Sift all the dry ingredients for the cake into a bowl.

3. In a separate bowl place the 3 eggs and whisk. Add to this the oil and beetroot.

4. Add the dry mixture into the wet ingredients. Mix well.

5. Divide the mixture between two 8ins tins and bake in the oven for 25 minutes until they have risen and spring back into shape if touched.

6. Leave to cool on a wire rack.

7. For the filling, melt the chocolate in a bain marie and add the cream. Mix well until the chocolate thickens. If it is a little too runny, pop it in the fridge to cool down. Cut the cake in half and spread in the middle before sandwiching back together.

8. Mix the egg, cocoa powder and icing sugar together. Adjust the consistency to get a good thick icing sugar and spread generously on top.

9. To make the sugar chillies, break off small pieces of the red sugar paste, roll in your hands to a chewing gum consistency and roll into a chilli shape. You have to work quickly as it dries out. Keep what you are not using covered. Make a stalk using the green paste. Using the end of a chopstick push a small dent in the top and using a really tiny drop of water as glue stick the two together. Voila - top your cakes with chillies!

Vegetable Gnocchi Gratin

Wednesday, January 5, 2011 at 08:21AM
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Ingredients

  • 1 small squash (about 600g/1lb 6oz), peeled, seeds removed, diced

  • 5 tbsp olive oil

  • sea salt and freshly ground black pepper

  • small bunch winter greens, such as kale, chopped

  • 1 x 500g/1lb 2oz bag fresh gnocchi

  • 1 red onion, diced

  • 1 sprig thyme, leaves only

  • 1 sprig rosemary, leaves only, chopped

  • 1 garlic clove, finely chopped

  • 8 chestnut mushrooms, quartered

  • 1 small tub (about 200g/7oz) half-fat crème fraîche

  • 150g/5oz soft goats' cheese

  • 5 tbsp Japanese panko breadcrumbs, or fresh, dry white breadcrumbs

  • 25g/1oz grated parmesan

To serve

  • mixed leaves

  • 1-2 tbsp olive oil

  • ½ lemon, juice only

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Toss the butternut squash in three tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Transfer to a baking tray and bake in the oven for about 20 minutes until softened and golden at the edges.

  3. Meanwhile, bring a pan of salted water to the boil and blanch the kale for 2-3 minutes, then drain and set aside.

  4. Boil the gnocchi according to packet instructions, drain and keep warm.

  5. While the gnocchi is boiling, heat the remaining olive oil in a large frying pan. Add the onion, herbs and garlic and fry over a medium heat for five minutes until the onion is softened, then add the mushrooms and fry for 3-4 minutes.

  6. Stir the kale and roasted butternut squash into the vegetable mixture, then gently stir in the cooked gnocchi, crème fraîche and goats' cheese and season with salt and freshly ground black pepper. Pour everything into an ovenproof gratin dish and scatter over the breadcrumbs and parmesan.

  7. Preheat the grill to its highest setting.

  8. Place the dish under the grill for about five minutes, or until golden and bubbling. Dress the mixed leaves with olive oil and lemon juice and serve alongside the gnocchi.

Bridget's Potato Salad

Wednesday, July 14, 2010 at 02:22PM
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Ingredients

New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper

Method

 

1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.

It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.

NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.

Creamed Tagliatelle with Kale & Broad Beans

Tuesday, June 7, 2011 at 10:31AM
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Ingredients

  • 3 cloves garlic

  • 200ml/7fl oz double cream

  • handful fresh kale, chopped

  • 2 tbsp white wine

  • handful fresh parsley, chopped

  • handful fresh chives, chopped

  • handful fresh chervil, chopped

  • salt and freshly ground black pepper

  • 100g/3½oz green tagliatelle

  • 3 tbsp broad beans, out of their pods, inner membrane removed, blanched

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.

  3. Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.

  4. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.

  5. To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.

Pappardelle with Italian Sausage & Kale

Wednesday, January 5, 2011 at 08:54AM
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Ingredients

For the sauce:

  • 1 tbsp olive oil

  • 1 garlic clove, finely sliced

  • 2 Italian-style sausages, casing removed

  • 1 tsp chilli flakes, optional

  • 2 tbsp white wine

  • 50g/2oz kale or other greens, tough stalks removed, leaves finely chopped

  • 5 tbsp double cream

  • sea salt and freshly ground black pepper

For the pasta:

  • 200g/7oz fresh pappardelle pasta

  • 1 tbsp olive oil

  • 2 tbsp chopped fresh parsley

  • 50g/2oz parmesan, shaved

Method

  1. For the sauce, heat the olive oil in a large frying pan over a medium heat, add the garlic and fry gently for about 30 seconds. Crumble in the sausage meat, turn up the heat to high, and cook for 4-5 minutes, until the meat starts to turn golden-brown at the edges.

  2. Stir in the chilli, if using, and the wine, then bubble for a few minutes until the liquid has evaporated.

  3. Meanwhile, blanch the kale in a pan of boiling, salted water for 2-3 minutes until tender. Drain and add to the pan with the sausage meat. Mix until well combined, then add the cream and simmer for 2-3 minutes.

  4. For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water, then put into a large bowl with the olive oil and finely chopped parsley. Mix until well combined and season, to taste, with salt and freshly ground black pepper.

  5. Add the pasta to the sauce, adding a ladleful of the pasta cooking water to loosen the consistency then stir in the parmesan. Serve in warm pasta bowls.

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