Fruit & Veggie Tips

If you eat lots of fruits and vegetables… good for you! On the downside, fresh produce can be quite expensive. Taking advantage of the following tips will help to reduce the cost of your fruits and veggies dramatically.

Blueberries – Soft blueberries can still be used, as long as they aren't moldy. Freeze them for 20 minutes, before serving. Roll them in sugar, for a frosted look. Another option is to mash them and add them to foods such as yogurt, oatmeal or milkshakes.

 

Broccoli – Make the most of your broccoli. Cut off the very end of the stalk and then peel the rest of it with a vegetable peeler. Slice it thin and add it to stir-fry, a pot of homemade veggie soup or your favorite recipe.

       Are you aware that it's possible to revive limp broccoli? Cut off all but ½ inch of the stalk. Place florettes in a bowl of cold water and refrigerate overnight.

Brussels Sprouts – Give new life to overcooked Brussels Sprouts. Cut the tiny cabbages in half. Place on a baking sheet. Generously sprinkle with bread crumbs and Parmesan cheese. Dot with butter and broil until bread crumbs are golden.

Corn on the Cob – There is no way to test the flavor of corn on the cob, prior to purchase. To avoid throwing out bland-tasting corn, add ½ cup sugar to 4 quarts of water and re-boil the corn until heated through.

Farm Markets - It is always less expensive to buy locally and in season. Always try to get there early in the day, for the best selection. Shop later in the day, close to closing time, usually means you'll get reduced prices.

Grapes – Make super simple grape juice granita (a.k.a. frozen Italian ice) with just one ingredient… grape juice. Pour 1 cup of juice into a somewhat shallow 3 cup rectangular dish. Cover and freeze for approximately 3 hours, stirring every 30 minutes. When the juice is the consistency of a thick slush, it's ready to eat.

Green Onions – If you love green onions, consider growing them indoors. Simply plant the root end in a pot. Place in a sunny window. Water when the top ½ inch of soil feels dry.

Lettuce – Before you throw away limp lettuce, try this first. Mix the juice of half a lemon in a bowl of cold water. Add lettuce. Refrigerate for 1 hour.

Mushrooms - Do you love mushrooms? Discarding the plastic container they are packed in and storing them in a paper bag will help to extend their shelf life. It should be noted that mushrooms should never be stored in a crisper drawer or placed near foods that emit strong odors.

Potatoes – For baked potatoes with a twist… try this easy recipe. I make it at least once a week. Slice potatoes in thick slices (length-wise). In a small bowl, mix olive oil, Parmesan cheese, garlic powder and seasoned salt into a semi-thick paste. Spread this paste over the potatoes. Bake until the spuds are cooked through and the cheese is golden brown.

       The next time you bake potatoes, bake an oven full. Cool the leftovers and freeze. You'll save energy and the frozen potatoes thaw out and heat up quickly, in the microwave.
       If you run out of cooking oil, cut a potato in half and rub it over the bottom of your frying pan. Not only will the pan be "greased," the potato starch won't smoke when subjected to high temperatures.

The Best Time to Rinse and Shake – Never rinse produce until you are ready to use it. Rinsing beforehand can cause it to get slimy or moldy.

       Always shake the excess water off of fresh greens, sold by weight, before adding them to your cart. The extra weight raises the overall cost.

Weigh In - Always weigh bags of fruit and vegetables such as apples, potatoes and oranges, before buying them. You might get more than you actually paid for. A bag of produce has to weigh at least as much as advertised. Many times, they typically weigh up to a pound and a half more.