Tue | Aug 22, 2017

For a taste of clean health-Part III....Organic food the way to go

Published:Thursday | July 16, 2015 | 7:00 AM

We can look forward to keeping our produce fresh from the farms, despite having them for weeks in the refrigerator.

Many say this is impossible, but Food is here to set the 'palatable' record straight with some helpful tips on how to keep those scrumptious produce garden-fresh.

Bananas

n Toss freshly peeled bananas in lemon juice before refrigerating and they will not darken.

n If they've darkened, peel and beat slightly. Put into a plastic container and freeze until it's time to bake bread or cake.

n Freeze 'overripe' bananas and thaw before making delicious popsicles, shakes, etc.

Broccoli

n Broccoli stems can be cooked in the same length of time as the flowers if you make 'X' incisions from top to bottom.

Lettuce

and celery

n These keep longer if you store them in the refrigerator in paper bags, without removing the outside leaves of either until ready to use.

n Lettuce will not rust as quickly if you place a paper towel or napkin in the storage container.

Garlic

n Garlic cloves can be kept in the freezer. When ready to use, peel and chop.

n Cloves will never dry out if you store them in a bottle of cooking oil. After the garlic is used up, you can use the garlic-flavoured oil as a salad dressing.

Storage

n Line the bottom of the refrigerator's vegetable compartment with paper towels. This absorbs the excess moisture and keeps foods fresher for longer. You could also put a few dry sponges in the vegetable compartment to absorb moisture.

- Reference: Best of Helpful Hints by Mary Ellen Pinkham and Pearl Higginbotham.