How To Keep Different Types Of Fruit And Veggies Fresh

I found this somewhere the other day (not sure where sorry) and put into a Word document so I could print it out and store it in the front on my recipe book as I thought it was a great reference.

Vegetables

Artichokes ‐ place in an airtight container sealed, with light moisture.

Asparagus ‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge).

Avocados ‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

Basil ‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. Try an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Beetroot ‐ Cut the tops off to keep beetroot firm, (be sure to keep the greens!) by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens ‐ place in an airtight container with a little moisture.

Broccoli ‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they're bought loose store them in an open container with a damp towel on top.

Cabbage ‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots ‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they're stored that long.

Cauliflower ‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it's bought.

Celery ‐ does best when simply places in a cup or bowl of shallow water on the counter.

Corn ‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber ‐ wrapped in a moist towel in the fridge. If you're planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant ‐ does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fennel ‐ if used within a couple days after it's bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic ‐ store in a cool, dark, place.

Green garlic ‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans ‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Herbs - a closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce ‐ keep damp in an airtight container in the fridge.

Leeks ‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Onion ‐ store in a cool, dark and dry, place‐ good air circulation is best, so don't stack them.

Parsnips ‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes ‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

Radishes ‐ remove the greens (store separately) so they don't draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb ‐wrap in a damp towel and place in an open container in the refrigerator.

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions ‐ Remove any band or tie and place in the crisper.

Sweet Potatoes ‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don't like the cold.

Tomatoes ‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Zucchin i‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Fruit

Apples ‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.

Citrus ‐ store in a cool place, with good airflow, never in an air‐tight container.

Apricots ‐ on a cool counter to room temperature or fridge if fully ripe

Cherries‐ store in an airtight container. Don't wash cherries until ready to eat, any added moisture encourages mold.

Berrie s- Don't forget, they're fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Dates ‐ dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they're going to be stored over a week, either in cloth or a paper bag‐ as long as it's porous to keeping the moisture away from the skin of the dates.

Figs ‐ Don't like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.

Melons ‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines ‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.

Peaches (and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.

Pears ‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.

Pomegranates ‐ keep up to a month stored on a cool counter.

Strawberries ‐ Don't like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

It's Yellow Season

It's Yellow Season around here with Mini Capsicums, Lemons, Quinces and Tahitian Limes all producing well in the garden.

What colour season is it at your place?

The Sweet Taste Of Summer

Now you might be wondering why there are pictures of caterpillars following that post title, but lets just say that these little guys are sure loving the taste of my gardenia.

I have not seen these before and they change colour as they grow and they are really quite pretty to look at.

My poor chewed gardenia is trying to re-shoot

I was hoping that they would turn into some beautiful spectacular butterfly, but no such luck.

They are actually a moth, a pretty moth but still a moth called a Gardenia Bee Hawk and I believe that are out and about during the day but I have never seen one even though they are obviously here.

We on the other had are blessed to be eating our way through 4 boxes of mangos gifted to us by friends.  Some of them are the R2E2 variety which weigh up to 1.5kg each.  Hubby is determined to eat them all fresh but I think I will have to use some green in salad and cook with others.  I might even have a go at making some fruit leather in the dehydrator.

We also picked up a kilo of lychees for $4 from a roadside stall on the way home from visiting our friends.  I love lychees but because they have such a short season I really look forward to them every year and make the most of eating as many as I can.

What kind of sweet summer treats are you enjoying?

How Little Can You Spend - Update

This month I set myself a challenge to spend as little as possible over the entire month and I thought I would update you on how the month has progressed.

I have found it easy to make many meals from our veggie garden, pantry and freezer with just a few editions. Breakfasts were not a problem at all and I was able to do enough baking to keep us well stocked in snacks and lunchbox extras, there were plenty of eggs and an endless supply of cherry tomatoes, silverbeet and herbs from the garden. 

Dinners were where I had to add purchased ingredients, which I expected, but what I had not factored in so much was the amount of fruit and carrots we would purchase over a month.  I am happy to eat the citrus from our garden or that I can get from a roadside tree for free but Hubby is not a citrus fan.

Every day at the moment Hubby takes 2 apples, 2 carrots and 3 bananas to work plus some leftovers, dried pawpaw or a birdseed bar and often a couple of boiled eggs.  That might sound like a lot but he works in a very physical job and works from 6 am till 5 pm so he needs a lot of food.  I am also glad he chooses to take such a healthy lunchbox too.  I work from home so I make it up on the day what I am having.

I was hoping to spend less than $50 for the whole month and here I what I have spent so far:

1 Cucumber:   1.20

4 x 1 kg Carrots    5.64

1 Red Cabbage 2.98

6 Free Range Chicken Drumsticks 4.52

3 x 3 lt Milk 9.00 (we used UHT milk from our stockpile for the rest of the month)

3.84 kg Granny Smith Apples 7.64

1.215 kg Brown Onions 1.93

1 Red Onion .44

1/2 Green Cabbage 1.49

Peppercorns 1.10

359 gm Mushrooms 3.15

2.45 kg Bananas 8.56

1.35 kg Potatoes 2.15

Dried Pawpaw 3.79

Total Spent so far: $53.59 and I am pretty confident we can make it to the end of the month with just a few more dollars on fruit for Hubby.

Some of the meals we have eaten during the month for dinners (and for lunches as left overs) are:

Roast Pumpkin, Quinoa, Feta and Bacon Salad

Quiche

Greek Salad

Home-made Lamb Sausage Rolls

Roast Chicken Drumsticks and Black Bean Salad

Vegetable Curry

We have really used up nearly every package of frozen meat from the freezer over the month and used up the last of our home raised beef which has allowed us to stick to our spending goal for the month.
While the challenge has helped use up some of the pantry staples that have been sitting around for some time (I used up a number of my jars of my preserved tomatoes and some preserved fruit from 2012) there are still quite a few items I have yet to use up including a heap of polenta (not sure why I have so much of it since we do not eat it that often - it must have been on sale), lots of dried beans, and things like my sushi rice and wrappers that need just a few things to make them complete.
So while I will not be repeating the challenge in the same way in September I will be focusing on using up these odds and ends and items I have lots of.

Now I guess I better look into how many ways I can use polenta.  Ideas anyone?

Preserved Lemons

Preserved Lemons are used from North Africa to India.  You can use the pulp but most recipes call for the skin.

You need to have a clean sterilised 2 litre jar ready to pack you lemons into so get his ready before doing anything else.  Thin skinned lemons work best for preserving but work with what you have got.  I have even used this recipe for Tahitian limes which are quite lemony when finished.  Both the rind and flesh sweeten during the pickling process.

Preserved Lemons

8 - 12 Small Lemons
310 g Rock Salt
500 ml lemon Juice (From Additional Lemons)
1/2 Tsp Black Peppercorns
1 Bay leaf
Olive Oil

Scrub your lemons gently under warm running water with a soft bristle brush.  Cut into quarters or if you only have large lemons cut them into eighths.
Sprinkle a couple of spoons of salt into the bottom of the jar then add a layer of lemon segments followed by more salt and then more lemons.  Continue this pattern packing lots of salt around the lemon segments and packing the lemons as tightly as you can.
When the jar is full add the peppercorns, bay leaf and remaining salt.  Then fill all the way to the top with the lemon juice.
Seal the jar and leave for 6 weeks in a cool dark place.  Each week you need to turn the jar upside down and give it a good shake before returning it to your cupboard.  The lemons need to stay below the juice so you may need to top it up with extra lemon juice but at this stage you do not need to fill to the top of the jar.
The liquid will be cloudy initially but will clear by the fourth week.
To test if the lemons are preserved check the colour of the pith.  If it is still white they need more time so reseal your jar and leave another week or two.  The lemons will be soft skinned and the pith the colour of the skin when they are ready.

Once the lemons are preserved cover the brine with a layer of olive oil.  Top up the olive oil each time you remove some lemon to use.
Refrigerate after opening.

Using Preserved Lemon

When using preserved lemon skin you need to remove all of the flesh of the lemon and then give the remaining skins a rinse under the tap.

You then need to remove all of the pith to leave just the preserved skin behind.  This is easiest to do by flattening the lemon out on your chopping board and using a knife on its side cutting flat across the board as well.
When you are left with just the skin you can dice it finely and add it to your dish.

There are some dishes that use the pulp so check your recipe.  Generally if it just says preserved lemon they mean the skin and not the pulp as well.

Lamb Kofta

We really enjoy Middle Eastern food and so we eat it quite a bit.  It is one of those cuisines that turns basic ingredients into delicious meals by using lots of spices for flavour.

Kofta or Kafta is a form of meat ball generally consisting of ground meat, spices and onions common from the Middle East, to Greece and as far as India.
Every country has a slightly different take on what is included in the mix and this is one of my versions.  It uses spices common to Lebanese cookingincluding Sumac but feel free to adapt to your own tastes.  Sumac is a ground up berry and is usually found in the spice section. The other version I make uses grated onion, allspice, chilli, paprika and cumin so it really is us to you what you include.

Lamb Kofta

1 Kg Lamb Mince
1 Tsp Ground Coriander
1 Tsp Ground Cumin
2 Tsp Sumac
1 Clove of Crushed Garlic
1 or 2 Quarters of Preserved Lemon (See Notes Below Recipe)
1/4 Tsp Salt
1/4 Tsp Pepper

Mix all of your ingredients together and set aside for at least 1 hour in the fridge to allow the flavours to infuse.
Shape the mixture into sausage shaped meat balls about the length of your thumb.  You have the option of skewering onto soaked bamboo skewers or just cooking as they are.  Cook in a hot griddle pan or fry pan.

Serve in flat breads with any or all of the following: Hummus, Tabbouleh, Olives, Caramelised Onions, Feta, Lettuce and Tomato.

Using Preserved Lemon

When using preserved lemon you need to remove all of the flesh of the lemon and then give the remaining skins a rinse under the tap.

You then need to remove all of the pith to leave just the preserved skin behind.  This is easiest to do by flattening the lemon out on your chopping board and using a knife on its side cutting flat across the board as well.
When you are left with just the skin you can dice it finely and add it to your dish.

I use preserved lemon in rice, couscous, salads and meat dishes and I am sure there are other uses too.
Lemons are currently in season so it is the perfect time to make some preserved Lemons and I will share my recipe with you tomorrow.

Dragons In The Garden

There are Dragons in my garden.  Dragon Fruit that is.

Dragon fruit are also know as Pitaya and are a climbing epiphtic cactus that produce interesting looking fruit in warm climates where there is a long warm growing season.
The flowers are large and come in either red or white which determines the colour of the flesh of the fruit (I believe) and they flower at night hence no photo.

As you can see it is very dry here at the moment so these make
the perfect fruit for this type of weather.

We grew ours from a cutting and it has taken 3 years to fruit so we are glad it finally did.  It takes 40 days for the fruit to mature and once they do it is best to chill them overnight then consume immediately.

The flesh in ours is white (they come with red flesh too) and they are dotted with small seed similar to the size you would find in kiwi fruit.  The taste is hard to describe but it is sweet, crisp and very refreshing.  Perfect in the heat of the summer.

It has been so hot this year that my raspberries have barely survived just look at how sorry they are looking.  I know there will be no crop this year but I am giving them some love in hope that they might recover for an autumn crop.

Do you have any interesting or unusual plants growing at your place?

The Garden Whip Around

This year is the first year that we have had enough mulberries to pick and we are loving them.  The tree is only 3.5 years old so I am pretty happy with the result.  So far they have not lasted long enough to do anything with and I cannot see that changing, especially now the the birds are onto them.

I have got some jalepenos planted out so hopefully we will get a good crop so I can pickle a heap.  Hubby loves them and if I let him they would go on everything.  I have to ration them out otherwise we would go through a jar a week.

As we head into the hottest time of the year one of the things we, like most people, like to eat at this time of the year is salads.  But with 6 months of 30 + degree days it is too hot to grow leafy greens in the garden so I had to come up with a new plan.  The solution was to use the space below my potting table in the shade house.  Hubby put up some timber edges and I turned the soil and we were off and racing.

This area is quite shady and remains damp but not water logged and catches all the drips and excess water and liquid fertaliser from above.  I am not sure if it will be too shady but only time will tell. I have planted out some mizuna, lettuce and tatsoi.

When we moved in here 4 years ago there were no gardens at all so we have set about creating some and filling them with plants.  We have been given a few and picked others up for free from our local council.  One of our neighbours gave us this lovely day lilly which has just started to flower.  I love the colours.

We also just picked up 10 free plants from our local council.  They conduct a free tree day once a year and so we headed out to pick up a few natives.  We chose both trees and native grasses and hopefully being tube stock they well grow quickly.

Its a real pity free tress do not get given out more often.  Does your council give away free trees?  Where do you get free plants from?

Glorious Quinces and Making Quince Paste

I think Quinces are the most glorious fruit.
Admittedly they look like a lumpy misshapen pear with peach fuzz all over them.  The can also be quite astringent so really have to be cooked to be enjoyed.  But what I love most about them is the smell.  If you have never smelt quinces then I would describe the smell as a sweet spicy and musky smell.  Imagine pears poached in a spiced syrup and you get the idea.  Historically quinces were used to fragrance rooms (as well as all the other uses) and if you place a bowl of them in a closed room for the day you come back to a spicy scent that you can not quite identify until you remember the quinces.

Just like their cousins apples and pears, quinces are in season during Autumn.  I asked my green grocer to order some in for me and they were only $3.99kg.  Quinces store well so I ordered a few kilos.  I use quinces in a few different ways.  I use them in tagines when cooking Middle Eastern and North African dishes, in deserts and I also like to make a big batch of quince paste to last the next 12 months.

Quince paste is really quite easy to make and in comparison to buying it it is also very cheap.  Quince paste keeps well so you can easily make a years supply when they are in season.  Quince paste is also one of those thing that is always appreciated as a gift especially by cheese lovers.  You need to set aside a day where you can make this as it cooks long and slow.

Quince Paste

2 kg Quinces

1.2 kg Sugar

Juice of 2 Lemons

2 Vanilla Pods

Wash the fur off the quinces, peel and discard the skin.  Quater them and cut out the hard cores placing the cores in a large saucepan with 300 gms of sugar and 2 litres of water.  Bring the cores to the boil then reduce to a simmer for 2 hours.

Coring the fruit

The pot with the cores

In another saucepan add all the flesh from the fruit with the remaining sugar, vanilla pods, lemon juice and 3 litres of water.  Bring to the boil and simmer for 2 hours or until the fruit is soft and pink.  Then discard the vanilla pods.

Cooking the flesh

During cooking the fruit will turn pink

Remove the soft fruit from the liquid and set the fruit aside.  Reduce the liquid over a medium heat until you have a very thick syrup but do not reduce to a caramel.
Meanwhile remove the cores from their liquid and discard the cores.  This liquid is full of pectin and also needs to be reduced to a thick syrup

The now pink quince flesh

Once both liquids have been reduced they need to be tipped into one pot.  Tip the cooked fruit back into the syrup and use a hand blender to blend to a smooth purée   Return to the heat and stir occasionally until the mix is very thick.  The aim is to remove as much moisture as possible.

Heat your oven to 200 degrees then once the mix is very thick spread out on an oven tray lined with baking paper or any heat proof dishes.  Silicone bake ware is great for this.  Place your tray/s in the oven and turn off the heat.  Leave in the oven until it is completely cool.  Once cool slice into portions and store in a sealed container in the fridge.

I think I made about $100 worth of quince paste for less than $10.

What are your your thought on quinces?
Do you make your own quince paste.

Lovely Golden Melons

One of the few things that is growing in the garden at the moment are some lovely watermelon.  These are golden midget from Diggers.

The skin is a lovely butter yellow colour and the fruit are quite small which makes it great for just the two of us. Apparently they are quite well suited to cooler climates too.

The flesh is lovely and sweet too.

As with all heirloom watermelon these are not seedless.  So I have some to give away to anyone in Australia.
Please email me if you would like some feebegood at hotmail dot com

Gooseberry Questions

At the start of the year I was given a Cape Gooseberry plant and I noticed today that many of the little berries in their dry pods had started dropping of the bush.  So I decided that I would pick up the fallen ones and pick the others that were ready.

The thing is that I do not really know what to do with them.  Can I freeze them till more are ready?
Do you have any suggestions?  What would you do with them?

Is There Such a Thing as Too Many Limes?

Yesterday we had a busy day including a trip to the neighbours to harvest some citrus.

The previous owners had planted a mandarin, an orange and a lime about 10 years ago and had had their chicken run built around them.  Well at ten years old and well fertilised these trees were going gang busters.

Our current neighbours wanted to lift the canopy of each of the trees and were happy for us to come and pick all the fruit off the pruning instead of it going to waste.

So what should I do with 22 kgs of Limes?
I will be making some lime cordial, some Indian lime pickle and some sweet treats.... lime meringue pie, citrus tart, lime spice syrup cake this list goes on.
But if you have any ideas/recipes please let me know.

Yes that is a laundry basket overflowing with limes.

There is also 5kg of mandarins and 11 kg of oranges but these will be a little easier to manage.

I have promised my neighbour some home made goodies in payment for all the fruit and he is happy with that  but I am pretty sure I got the better end of the deal.

Tales From A Beginner Preserver

A little while ago I purchased a 2nd hand Fowler's Vacola Preserving unit.  It is a green stove top variety that I believe is from the 1950's.  It looks like it has had a fair amount of use and came with 15 jars of various sizes some lids and clips.  Since then I have also picked up 2 lots of jars from Op Shops, 6 x No 20 jars and 6 clips (all brand new) for $5 total and then 13 x No 27 jars and 1 x No 42 for $12.

The unit came with the instruction booklet (all in imperial measurements) so I set out to give it a test run with some stone fruit.

I followed the instructions and made the syrup although I opted for a light syrup instead of the medium as it seemed like way too much sugar, I packed the fruit in and filled right to the top making sure to get all of the air out, then it was rings, lids and clips on and into the preserver.  The instructions said fill the unit 2/3 of the way up the outside of the jars with water so I did. The temperature came up and after the recommended cooking time they were done.

Well sort of...

As you can see from the picture below picture what were (I thought) fully packed jars ended up being only half full.  I knew the fruit would shrink a little but by 50%???

The second problem is that somehow even though I topped it full to over flowing with syrup there is now a big air gap in the jars???  I am sure this will mean the fruit will go off, does anyone know?

The jars have definitely sealed so what do I do now?

I am really hoping there are some preserving experts out there who can steer me in the right direction in all things Fowler's.  The fruit was not expensive but I would hate it to go to waste (there might be a lot of plum recipes on the cards) but I need to make sure I can master this so I am not wasting produce in the future.

Any suggestions, guidance or advice would be very welcome.