Volume 4 – Mrs. Frugal Suggests… Care.

Care. While our modern society often warns us against pandering to the individual needs of others, lest they become spoiled and soft, Mrs. Frugal can assure you that the exact opposite is true. We are speaking of the needs of our fresh fruits and vegetables, of course, the various species of which have adapted to different climactic conditions and will therefore appreciate some effort on your part to make them feel at home in your kitchen. You, in turn, will be rewarded by fresh produce that lasts a longer period of time, even in our harsh and arid desert environment. 

For the Refrigerator:

In the crisper drawer: Keep cucumbers (wrap in a damp cloth), peppers, broccoli, carrots (cut off tops), apples, cauliflower, cherries, zucchini and other summer squash comfily stored in breathable bags in the cool and humidity-controlled part of the fridge. Citrus fruits can be stored loose, while ginger, lettuce, spinach and other soft greens prefer a sealed container. Cucumbers don’t take well to cold so do use them up quickly or they will get pitted from the chill.

On the lower fridge shelves: Many fruits and vegetables will last a bit longer when stored loosely in the slightly higher temperatures of the lower shelves rather than in the crisper drawers. Sturdier greens like kale, beet, collard, and chard do well in a paper bag within a plastic bag, to retain humidity without moisture condensation. Store fully ripe stone fruit like peaches and plums in an open paper bag, while ripe avocados, pears, bananas, and mangos can be stored loose. Keep grapes in a breathable bag, mushrooms in a paper bag, and berries and figs in a breathable container in a single layer for airflow. Corn in the husk can also be stored here, too, but plan to consume it within a couple of days for best flavor. Asparagus, sturdy greens, and fresh herbs do well here in a glass of water (loosely drape a plastic bag over them to retain moisture). 

At Room Temperature:

In a cool, dark place: Onions, shallots, garlic, winter squash, potatoes and sweet potatoes do best in well-ventilated baskets in the dark, to prevent them from sprouting (don’t store onions and potatoes together, or they’ll decay faster). Locate the coolest place in your kitchen for this purpose (low to the ground near a north-facing wall would be best). In the summer heat, you may want to remove some of these items to the ice box for safekeeping.

On the counter: Ripening stone fruit, bananas, pears and avocados, eggplant and tomatoes (stem-side down) should be kept at room temperature so they can sweeten and mature. Keep these away from direct sunlight and hot surfaces for best flavor. Basil does not prefer the cold of the ice box, where its lovely green hue will deteriorate, so store it in a glass of water in a cool, shady place on the counter.

Additional Tips:

Remove any compromised parts of your produce, but wait to wash fruits and vegetables until just before using, as this prevents excess moisture during storage, which can lead to rot. Cloth and paper make good breathable storage bags, as do the containers produce often comes in, while your retired clean dishtowels or bedsheets can make excellent cloth produce wraps. Even with the best of care, fruits and vegetables have a fleeting life span (as do we all).  If you are unable to consume them promptly, add fruits to a container in the freezer for smoothies or jams. Most vegetables can be frozen to make homemade soup stocks, but avoid strong greens such as kale, collards, spinach, broccoli and cauliflower, as these flavors can overpower a broth. Mrs. Frugal guarantees that following these careful observances, you will end up with less waste, more money in your pocket, and more time to use these healthy and delicious options for breakfast, lunch and dinner.