The Easy Way to Select and Store Green Vegetables
To store cucumbers fresh in the refrigerator, wash and dry them. You can drop them straight into the humidity bin of the refrigerator if you are going to use them within a day or two. Otherwise you should put them in a zippered plastic bag. They will last for about 1 week in plastic. For longer storage you should preserve them. Cucumbers do not freeze well, they become mushy when defrosted. The best method for long term storage is pickling. There are many pickle recipes available. You can go to the Food Network or Recipe Zaar and find many free recipes for pickling.
Iceberg Lettuce is something we all buy and it can be tough getting good fresh iceberg lettuce. In order to maximize your storage time, the iceberg lettuce should be very firm and heavy. Lightweight heads mean they are old and will not store well. Look at the stem cut. There should be no rust (that orange/brown discoloration) visible. Check to see if the outer layers look as if they have been removed. Avoid all heads that look or feel old, have rust or visible insect damage (broken or chewed leaves). To store lettuce, remove the core and wash the lettuce head well. Let it drain over paper towels to remove as much of the water as possible. Then place it in one of the green plastic bags that help food stay fresher longer or you can use zippered bags designed for produce. Iceberg lettuce does not have long storage capacity. It should be used within 3 days of purchase for best quality. It is not possible to can or freeze it.
Green Beans are a favorite in my house. We like them steamed and tossed with a little butter and bacon. Look for perfect green beans. If you can choose fresh from an open bin it is better than prepackaged. Beans should be firm, bright green and free from mold, soft spots, or black spots. There should be no yellowing or wrinkles. A fresh green bean will snap when you bend it until it breaks. Green beans can be stored fresh or frozen. You can also can them with a pressure canner. They cannot be canned safely using a water canner or steam canner. To store fresh green beans wash them and dry thoroughly. Place them in a plastic or glass storage bin and they will last for about a week. For longer storage, freezing is best. Before freezing remove the “strings” if needed. To freeze green beans, you will need the following: a large stock pot of water, a strainer or colander, a large bowl of ice water, paper towels, freezer bags or a vacuum system. Fill the stock pot 2/3 with water and let it come to a boil, add the green beans wait no more than 1-2 minutes and drain. Drop the green beans into the bowl of ice water and allow them to cool. Remove from water and dry completely. Place in freezer bags, for longer freezer storage use a vacuum bag system.
Snap Peas are the type of peas that you can eat the pod as well as the peas inside. Choose bright green, firm pods. There should be no brown or black spots or fuzz (mold). Avoid wrinkled, yellow or wilted looking pods. They should smell like fresh peas, not stuffy or of mildew. Snap peas can be eaten fresh or cooked. You can freeze or can them in a pressure canner for long term storage. To store for a few days, just wash them well in water and dry completely. Place in a glass or plastic storage container and keep in the humidity compartment of your refrigerator. You can also store them in plastic bags. Use fresh within 3 days for best flavor. For longer storage, blanch and freeze just like green beans. To can, you will need a pressure canner and canning equipment. Follow the directions for your pressure canner, use only the best looking snap peas for canning. They will keep the longest. Use within 3-6 months.
Asparagus are fabulous if you grill them. Look for thin shoots to avoid woodiness and waste. The ideal size for asparagus is slightly thicker than a pencil and no thicker than a woman’s little finger. The asparagus should be bright green. Shoots should be firm and the tips closed tightly. Avoid droopy or wilted shoots. Check for mold or fuzz, especially at the cut bottoms. Avoid yellow, brown and black spots as well. To store, place them in a glass of cold water, in the refrigerator for a day or two. After that you can freeze them, however, asparagus taste best when cooked fresh. To freeze, blanch and freeze like green beans.
Green bell peppers are actually red bell peppers that have not yet turned red. Green bell peppers should be firm. The skin should be smooth without wrinkles or blemishes. Look at the stem. There it should look freshly cut. There should be no mold, fuzz or soft spots. Tap the pepper and it should sound hollow but still have a little weight to it. Too much weight indicates a bad pepper. To easily store green peppers, wash and dry. Keep in the humidity compartment of your refrigerator for about 1 week. After that you can freeze them, dry them, or can them. With any of the long term storage option the bell peppers will not be suitable for fresh use in salads. To freeze, slice into strips, blanch quickly (under 1 minute), cool, dry and place into freezer bags. To dry, slice or dice into chunks, use a dehydrator and follow the manufacturer’s directions. Store in an airtight container for use in soups, stews, and other dishes. To can, you need a pressure canner. Follow the manufacturer’s directions.
Broccoli can be difficult to tell if it is fresh or not. Here is how to easily select and store a green vegetable like broccoli. Look at the head, my kids call them trees. These are actually flower buds. The buds should be green and tightly closed. Avoid broccoli that has flowers as it is old and will not taste good. Check the stem cuts for any sign of mold or mildew. The heads should smell like broccoli. Broccoli stems should be firm and light green. Side leaves should look fresh and not wilted. Fresh broccoli will keep in the refrigerator humidity compartment for about 1 week. Do not wash broccoli prior to storing. For longer storage you can freeze broccoli. Blanch for 2 minutes and drop into cold water. Dry completely and place into freezer bags. Avoid using stainless steel pots with broccoli. There is a chemical reaction that occurs and the broccoli will become discolored.
Bok choi is Chinese cabbage. It is best used when fresh. Look for tightly closed heads that are firm and green. They should not be wilted at all. Check the cut end for mold, mildew and rust. Avoid heads that have any of those signs. Bok choi can be cooked or eaten raw. In traditional Chinese cuisine you do not eat raw vegetables. Bok choi should be used within a couple of days of purchase. It will keep in the humidity compartment of your refrigerator. For longer storage you should cook it (like you would for green cabbage) and can it. Another option is to make a recipe with it and freeze the dish for later use.
Green vegetables are healthy and tasty. Learning how to easily select and store green vegetables is an important skill for any cook. Knowing what to look for will give you the best tasting and healthiest produce. Proper storage will protect the nutritional value of these vegetables. Perhaps you can serve more of these healthy items at your next meal.
To read more food and vegetable articles by this author click on the links below:
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