Wilted spinach? Bendy carrots? Don't despair—get cooking.
who long for the return of nightly takeout. But one thing is constant—most of us are cooking more than ever. And many of us have entered a reluctant race against time to use all the produce we bought in bulk on our last bi-weekly shopping trip before it goes south. It can be stressful.
“I love to cook but I don’t usually do it that much,” said Hannah Goldfield who, until recently, ate at restaurants several nights a week for her job as food critic of. “I have found myself buying way too much food and in a general panic about wasting anything. There is a head of celery in my fridge that is haunting me.”
The salve to this vegetable panic is to shift towards a chef’s approach to fresh ingredients. The first line of defense? Source produce strategically. Next, store and cook it in ways that extend its lifespan. And when something inevitably slips through the cracks, rescue it from the depths of the crisper and revive it at the stove. So I turned to chefs and other food professionals for their smart approaches to produce prep.
. “If I buy apples or lemons but still have a few left in the crisper, I move the older ones forward so we reach for those first.”Not all fruits ripen well on the counter or in the fridge. But buying the ones that do—avocados, peaches, bananas, cantaloupe, and kiwi, among others - while they are still a bit green gives you more time to store and use them.
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