CWA News – Kitchen School

CWA Kitchen School

A CWA GUIDE FOR MAKING FRESH PRODUCE LAST LONGER

01 Aluminium Foil
Wrap your vegetables in foil to dramatically increase shelf life! Celery, lettuce, leek, zucchini, broccoli, asparagus, capsicum, cabbage, carrots, you name it. Separating and wrapping the stems of bananas will also slow down over-ripening.

We recommend using a BPA free, eco-friendly foil and recycling once used, preferably waiting until you have enough foil to squash into the size of a tennis ball.

02 Mix & Mis-match
Store your potatoes with your apples instead of your onions. This will stop them from sprouting. Never store tomatoes and cucumbers together. Place tomatoes stem side down when storing. Berries should be placed in a shallow container in a single layer and loosely covered to prevent them from going mouldy. Peel and store ginger in thumb size portions in a zip lock bag in the freezer. Likewise, fresh chillies, bay leaves and kaffir lime leaves can also be stored and used straight from the freezer.

03 Treat them like flowers
Trim the cut ends of fresh herbs and place them in a jar of water, then cover the leaves with a freezer bag and store them in the fridge. Refresh limp celery in the same way. Revive leafy greens by plunging them in an ice bath with a squeeze of lemon.

04 | For more kitchen hacks, plus tips, tricks, recipes and cooking substitutes visit https://www.facebook.com/CWAGalston
Menu