When Good Food Goes Bad

By Roxanne Crittenden, courtesy of Capay Valley Farm Shop

Even in the care of the most conscientious cooks, produce occasionally goes bad. That said, there are a few things that will help limit the spoilage. A little knowledge and some extra recipes go a long way in avoiding lettuce soup or bendy carrots. Some simple ideas about how to use each item may help you eat them while they’re still in their prime. Look for the reasons & produce that tend to cause problems in your house for some trouble shooting suggestions.

When It’s Leafy

Greens are extremely versatile and work well in everything from lasagna to pasta sauce to soup to omelets. They may spoil faster than other items, so plan to use them early in the week. In the end, there’s no need to get fancy if you’re feeling tight on time. Steam, sauté or stir-fry them with a little garlic and salt and add a little lemon juice or vinegar. They’ll reduce size dramatically and 2 people will polish off a bunch in no time.

If your greens do get wilty, they can usually be revived by running them under cold water and putting them back in a plastic bag in the fridge. They should perk up in 8-12 hours.

When It Grows In the Ground

Root vegetables often last the longest in the fridge, but don’t forget about them! Turnips, rutabaga, beets, potatoes and parsnips all have their own unique flavor and texture but if you’re in a pinch, don’t feel you have to cater to the particular item. Roasting them, either whole or cubed, with salt, olive oil and green herbs if you have them, will be delicious. Soup is always a good option for these as well. And of course, many roots can be grated up and added to your salad raw.

Ah, Aliums

Leeks, spring onions, chives, cured onions, and green garlic are plentiful in the winter and spring. To keep it really simple, substitute these for onions in your regular recipes. It’ll be tasty enough and you’ll learn quickly the flavors you like together and the recipes you enjoy them in the most. Many of the young spring varieties are quite tender and sweet and can be great raw finely shopped as garnish. They are also excellent sautéed before you add anything else to a soup or sauce base.

When You Need Inspiration

Sometimes something goes bad in my refrigerator because I’m just plain bored with it and I don’t feel like eating it again. There’s nothing like a rut to make you think you never want to see something again. That’s usually a sign I need a new recipe. Time to hit the books, the internet or call up a
friend. It takes a little effort to get motivated to do this, but that tasty new dish is it’s own reward!

Don’t Get Intimidated & Enjoy!

Sometimes it’s easier to throw in the towel and pick something up or order in than it is to take on cooking. But it only takes a few weeks of trying new things to get into the habit and begin to realize that your cooking can be easy, delicious and inspirational. After one season of cooking local, seasonal produce, you should find that less and less food is spoiling in your fridge.

Produce Tips

Ashton Leeks: Remove tie or rubber band, cut off dark green leaves, save light green and white. Store in the crisper drawer of your refrigerator in a moist towel/cloth bag or plastic bag. Use within 7 days.

Baby Butternut Squash: These hard squash are cured and can be stored in a cool, dry spot on the counter for a few weeks. If any soft spots are present or begin to develop use the squash right away.

Broccoli: Store in a moist towel/cloth bag or plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days.

Celery Root: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days.

Parsnips: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 5-7 days.

Red Russian Kale: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days.

Red Round Radishes: Remove rubber band and radish tops. Store both in a moist towel/ cloth bag or a plastic bag in the crisper drawer of your refrigerator. The greens can be used in soups, steamed, etc. Enjoy greens within 2-4 days, radishes within 4-6 days.