We've all been there. You look on your counter, or in your fridge, and you realize you've let another veggie go bad. So long sacrificial bag of mixed greens. Maybe you forgot you had that red onion. Or perhaps you bought a whole package of carrots for chicken soup, but then had ...
Harvest them on a dry day and leave out in the sun to dry. Remove any mud from the potatoes to prevent mould forming. Store them in a dark place to avoid poisonous green patches forming on the skins. Parsnips are best left in the ground over winter and harvested when needed. Onions,...
Food waste by the average American family is estimated at aboutone-thirdof your grocery shopping dollars, and fresh vegetables top the list. Those crisp heads of lettuce and feathery just-pulled carrots look great in the produce section. But after a few days in the fridge … not so much. ...
While the upfront cost may seem a little high, this seasoning agent will last up to a year in the fridge, increasing its value. It’s rich in manganese and probiotics for better gut and immune health, but is higher in sodium, so use in moderation. Miso paste adds unctuous flavor to ...