Good quality fresh produce can be expensive. For me, there are few things more disappointing than filling up on fruits and vegetables, only to discover that half of them have gone bad before we’ve had a chance to eat them. Some fruits and vegetables have a longer “freshness” period than others, and some should be kept at room temperature for optimal freshness, rather than in the refrigerator.
Taste of Home has developed an extremely useful and practical guide to the shelf life of fresh produce. Knowing this information can help you make smarter fruit and vegetable purchases and, hopefully, avoid food waste. We suggest you print this list and keep it in your pantry, in your recipe book or anywhere else for easy reference.
A good tip for vegetables that have exceeded their limit, but are not yet ready to be eaten, is to prepare a grilled vegetable soup. Simply mix the vegetables with olive oil, salt and pepper. Place them on a baking sheet and cook them at 425 or 450 degrees F for about 10 minutes, or until they are golden brown. You can add them to a hot pan with the vegetable broth and cream, using an immersion blender to mix, or add the same ingredients to a heat resistant blender, mixing until smooth.
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