Tastes Like Food

I have good intentions to eat the recommended servings of vegetables per day. But sometimes it’s tough if I’m busy… or lazy (wink). Here’s a tip on keeping fresh vegetables on hand and ready to go at a moment’s notice.

After I go to the grocery store (or during the summer, after I get a batch of fresh veggies from the CSA or the farmer’s market), I wash, de-seed, trim and store my vegetables in a tupperware in the fridge. This way, I can quickly add peppers to a salad, or munch on a carrot or celery stick for a snack.

Notes:

• Tough vegetables (like carrots, celery and broccoli) I slice a bit. I don’t peel my carrots, just clean thoroughly.
• Medium-tough vegetables (like bell peppers) I cut in half and take out the seeds.
• Soft vegetables (like cucumbers and zucchini) I only rinse. Once they’re cut, they’re not as good, and I don’t eat them quickly enough to ensure they won’t get dry or soft.

I store the whole lot in a large tupperware with a lint-free towel on bottom and top. The towel whisks away moisture so if the veggies sweat a bit, they won’t be sitting in a little puddle and get squishy. If the veggies are fresh when I buy them, they last atleast a week.