The art of roasting fresh veggies, such as asparagus, cauliflower, and brussels sprouts, on a pan over high heat with a touch of olive oil and seasonings makes them taste simply divine.The carbohydrates in the veggies caramelize, mellowing out strong flavors into golden, toasty perfection—all with a nice pleasant crunch!You can serve roasted veggies as a side-dish, and on salads, kebabs, grain bowls, sandwiches, wraps, pita, and the list goes on.These include nutrients in the carotenoid family, such as lycopene (found in tomatoes and red peppers) and beta-carotene (in carrots, spinach and kale).Meanwhile, some nutrients, such as vitamin B-6 and folate in broccoli and the polyphenols (micronutrients that help protect against cancer and cardiovascular disease) in onions are better preserved in raw fruits and vegetables.Steaming, microwaving and boiling vegetables are also fine methods, but minimize the water you use and length of time you cook them to preserve nutrients.Don’t forget to submit your burning nutrition question this month via my blog, or other social media.Check out one of my favorite online purveyors of healthful, plant-based, sustainable organic foods and products, Thrive Market. .

20 Foods That Spoil the Fastest — Eat This Not That

See, some foods simply spoil at what seems like a rapid speed.Also, note that storing bananas in brown bags can make them ripen faster."Instead, potatoes are best left in a cool, dry cupboard, which will help extend their shelf life and result in a better taste.".Avocados will last three to four days on the counter and seven to 10 days in the refrigerator according to Siegel.Once an avocado is ripe, it can be stored in the refrigerator for two to three additional days.For optimal storing keep unripe avocados on your counter until they're ready to eat and then store them in your fridge.Green beans, either fresh or cooked, should last five to seven days in the refrigerator."Keep your beans dry during storage, if the beans become damp, they can quickly grow mold."In addition, many nutrients such as vitamin C degrade quickly – so for the most nutritious drink, use cold-pressed juices within a couple of days and always keep them refrigerated," says Nielsen.Fresh broccoli will last refrigerated for seven to 10 days.Also note that broccoli, like green beans, is an ethylene-sensitive food, so you don't want to store it with your fruit and you shouldn't store it in a closed bag because broccoli needs air circulation to prevent mold.To optimize freshness store your mushrooms in a cool, dry place and in a paper bag.It's important not to keep mushrooms in a plastic bag because they'll trap moisture and cause them to mildew."Remember, bacteria can grow rapidly at temperatures between 40°F and 140°F even in grains.Leaving hard-boiled eggs at room temperature for extended periods of time allows for dangerous bacteria to grow.Cooked vegetables can be stored in the refrigerator for three to seven days in an airtight container.Vegetables that contain higher water content, like broccoli, will lose their quality more rapidly than those that contain less water."All deli meats, prepackaged or fresh cut from the deli, should be kept refrigerated and consumed within three to five days," says Siegel."Fish is probably the most delicate of foods with respect to spoilage," says Nielsen.In the refrigerator, place fish on a bed of ice in a plastic container.Eat fresh fish within two days. .

How Spoiled Foods Can Become Fertilizer

In your garden or flowerbeds, using these composted materials adds nutrients to the soil in a form plants can easily use, improving the health and yield of the plants.The kitchen scraps and yard waste decay into a nutrient-rich product that feeds new plants when you till it into the garden soil.To be sure your compost has plenty of air and adequate drainage, start the pile with a layer of twigs or chipped branches.On top of that, add a layer of food scraps, up to about 6 inches deep.Work the soil and compost together completely. .

Storing Cabbage Without Refrigeration

Not only is it good for you but it lasts well over a month without refrigeration and adds some often-needed crunch to meals.Don’t put it in a plastic bag, as condensation will form and then the cabbage will mold and rot.If you can get cabbage that hasn’t been refrigerated, that’s best as condensate won’t form on the outside leaves.This head of cabbage had been in my hanging veggie bins for just over a month when I cut into it.Whether you’re crossing an ocean or just cruising in remote locations without easy access to grocery stores, one of the biggest complaints is a lack of texture and crunch in foods as the stores of fresh veggies are used up. .

Spoil islands turn corner after years of neglect

Now and then, some of the lagoon's 137 spoil islands get, well, spoiled.They leave behind litter, grills and other junk for someone else to clean up.Volunteers have adopted all 27 islands that are designated for recreation, Sharpe said, promising long-term commitments to keep them clean and to remove exotic species.This Saturday he'll host a small gathering on the island with volunteers and state and county officials to celebrate the 2nd Annual Spoil Islands Preservation Day by planting mangroves.Although federal government created the islands, the channel and surrounding spoil islands have become the state's responsibility, with oversight from the Florida Inland Navigation District.The state owns most of the spoil islands, which fall under DEP's management.The navigation district offers $7,500 grants for up to $22,500 per county per year to remove invasive trees and plants."None that are particularly posing a navigation hazard at this time, within the channel."."I just want to educate people," Pozgar said.Anyone interested in helping to preserve the Indian River Lagoon's spoil islands can call (772) 429-2995.Volunteers will gather across from Grant Station and Christians Landing boat dock.Spoil islands.Spoil island designations.•Education: These have diverse (mainly native) habitats so are of high value in education programs. .

Sauerkraut: bacteria making food

The first stage of sauerkraut fermentation involves anaerobic bacteria, which is why the shredded cabbage and salt need to be packed in an airtight container.The bacteria, mostly Leuconostoc species, produce carbon dioxide (replacing the last vestiges of oxygen in the jar) and lactic acid, which is a natural byproduct of anaerobic respiration.Although the finished sauerkraut is far too acidic for pathogens to live in, fungal spores may settle on the surface and spread, spoiling the food.Although sauerkraut is a German word, the dish is thought to have originated in China with cabbage fermented in rice wine or brine.By exploiting the actions of bacteria simple ingredients such as cabbage and salty water can be used to produce a healthy dish that can be stored long past the time when raw fruit and vegetables will have begun to spoil. .

Tips on How to Pick and Store Your Vegetables

Cloudy days, early mornings, and evenings are always best.-Use a clean, sharp knife to cut your vegetables from the plant.Some vegetables are still good a long time after you pick them.That is why it is important to pick and store these common vegetables first:.Pick garlic when about half the leaves are yellow.Dry bulbs at room temperature for about two to four weeks.Pick onions when their necks are tight and their scales are dry.First store them dry at room temperature for two to four weeks.Then store onions dry and cold, but do not freeze.That is why it is important to pick and store these vegetables last:.Pick basil when the leaves are tender.Pick snap beans two to three weeks after the plant blooms.Pick sweet corn when the silks are dry and brown.Check a kernel by cutting it open with your thumbnail.If the inside of the kernel is milky, it is the right picking time.Do not store cucumbers with apples, pears or tomatoes that have ethylene.Pick summer squash when they are four to six inches long. .

2 H S S S T

Leave a reply

your email address will not be published. required fields are marked *

Name *
Email *