![]() Prepare as if you were going to eat it straightaway then blanch quickly for 1-2 minutes in boiling salted water - this stops enzyme activity - but take care not to overcook. Alternatively, pre-cook your vegetables before freezing. Transfer to a freezer bag - extract as much air as you can using a straw, tie securely and label. For best results, arrange the prepared vegetables on a large tray and freeze for a few hours until solid. Store cut vegetables in the fridge.įreezing doesn't preserve food indefinitely, but frozen vegetables will keep for up to six months. Remove tightly wrapped packaging and store the vegetables loose. Keep strong-smelling vegetables such as onions and leeks away from other foods. Root vegetables and squashes will keep for a week or two in a vegetable rack in a cold, dark place but can keep for many weeks if stored properly. Most salad vegetables will keep for a week in the salad drawer of the fridge, but tomatoes shouldn't be kept in the fridge or their texture will suffer. When buying organic, look for the logo of the Soil Association or other certifying bodies. Many specialist organic shops and health-food shops sell fresh organic produce, and hundreds of smaller British growers sell direct through box schemes and farmers' markets. The bigger supermarkets have specific organic sections most stock prepared salads, speciality vegetables and frozen organic vegetables, as well as the basics. The organic produce sold in Britain is often imported, adding to the environmental impact of 'food miles'. However, organic food is generally more expensive then non-organic produce. Organic agriculture does not use artificial fertilisers and pesticides farmers use traditional methods such as crop rotation and natural fertilisers. The organic movement has grown in popularity since it began. Purchasing locally grown, in-season vegetables also greatly reduces the environmental cost and helps support local producers. Seasonal foods also tend to suit the mood roasted root vegetables are comforting in winter and herby salads perfect in summer. The price of mid-season vegetables is lower too - particularly if bought at your local street market. ![]() But don't be put off by odd-shaped vegetables - sometimes these can be the tastiest.įood harvested in its natural season and environment has a depth of flavour that surpasses anything that's travelled far or been grown out of season. Avoid vegetables with brown patches, wilted or slimy leaves, bruised or pulpy flesh. Go for firm skins and unblemished flesh (but remember, organic produce often doesn't look pristine). Look for crisp vegetables with brightly coloured leaves.
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