Print Text Size S M L
News

Wednesday, September 04, 2019 - Savvy Shoppers Waste Less Food

Savvy shoppers waste less food...and save money, too!
     

Stretch your produce dollars with tips on how to choose, store, and prepare different fruits and veggies!





Purple Cabbage 

Choose:
Find firm, dense heads with shiny, crisp, colorful leaves. Avoid cabbages with bruises and blemishes.

Store:
Store in plastic and refrigerate in the crisper drawer for up to 2 weeks.

Try it now:
Add raw purple cabbage to salads or make a colorful coleslaw by mixing it with green cabbage, onion, shredded carrots, rice vinegar, and a little extra-virgin olive oil. Enjoy it steamed or sauteed too.

 



Cauliflower 

Choose:
Opt for compact, creamy white, clean heads. Leaves should be green.

Store:
Refrigerate in a paper or plastic bag for up to 1 week.

Try it now:
A good way to make cauliflower is to mash it! Steam small pieces until tender. Then blend with low-fat milk or yogurt and prepare like mashed potatoes (find recipe in our PowerUp recipes). Try roasting or sauteing cauliflower, or add to a stir-fry, soup, or salad.

 



Eggplant 

Choose:
Select eggplants that are heavy for their size and without cracks or discolorations.

Store:
Both cold and warm temperatures can damage an eggplant. Store in a cool, dark place for up to 4 days.

Try it now:
One good way to prepare eggplant is to grill it. Cut into 1/4 inch thick rounds. Brush with one tablespoon extra-virgin olive oil. Grill on medium-high, turning occasionally until lightly charred and tender, about 2-3 minutes.

 



Pumpkin 

Choose:
Smaller pumpkins (4-8 pounds) are best for cooking. Look for sugar or cheese pumpkin varieties.

Store:
Store at room temperature for up to 1 month or in a cool, dark place for 2-3 months. Once cut, wrap pieces tightly and refrigerate for up to 5 days.

Try the seeds:
Toss seeds with extra-virgin olive oil and a seasoning of choice. Put a single layer on a baking sheet and toast at 400 degrees for 10-20 minutes until golden brown. Flip seeds every 10 minutes.

Stock up on canned:
It's packed with fiber and is incredibly versatile. Add it to smoothies, soups, pasta dishes, or layered in a yogurt parfait.

 



Plum 

 Choose:
Select richly colored plums that are slightly soft at the tip. Avoid those with bruises or cuts in them.

Store:
Store unripe plums at room temperature for 1-3 days. Refrigerate ripe plums in a plastic bag for up to 2 weeks.

Try it now:
Remove the pit and enjoy whole, or slice and cube to add to yogurt, smoothies, or even a chicken salad.

 


 Use this link to find more fruits and veggie grocery shopping tips!