How do you organize produce in the kitchen? - Raw Food Chat

Atti · 08-20-2007

I'd like to know the best way to organize all that produce.
I've got bags of stuff, it gets awkward and then the gnats start in.
I want to see it, to be inspired by looking at it, but keep it as fresh as possible too. What have you done?
Thanks

FreshyABC · 08-22-2007

I use evert fresh bags to store in refrigerator to keep freshness. I don't wash green stuff until right before using it. I try to freeze or dehyrdrate before spoiling and composting the waste or spoilage. I have 2 refrigerators as I live a long way from the market. I have a garden for the ultimate in freshness and fruit trees. We are working on a year round garden right now. I store my nuts and most seeds in freezer, after I have soaked and sprouted them. Otherwise i leave them in the package in the freezer so I can tell the difference.

Atti · 08-23-2007

Thanks Freshy. Thats great about the year round garden, I'm starting to work out how to do that here. That would be the ultimate.
Atti

Kristen's Raw · 08-28-2007

This will help get you started.

1.I never use green bell peppers because they are not ??ripe. ?? This is why so many people have a hard time digesting them (often ??belching ?? after eating them). To truly experience the greatest health, it ??s important to eat fruits and vegetables at their peak ripeness. Therefore, make sure you only use red, orange, or yellow bell peppers. Store these in your refrigerator.

2.A truly ripe banana has brown freckles or spots on the peel. This is when you ??re supposed to eat a banana. Store these on your countertop away from other produce, because bananas give off a gas as they ripen, which will effect the ripening process of your other produce. And, if you have a lot of bananas, split them up. This will help prevent all of your bananas from ripening at once.

3.Avocados are kept on the counter until they reach ripeness. Their skin is usually brown in color and if you gently squeeze it, it gives just a little. At this point, put them in the refrigerator where they ??ll last up to a week longer. If you just keep them on the counter, they ??ll only last another couple of days. Avocados, like bananas, give off a gas as they ripen, which will effect the ripening process of your other produce. Let them ripen away from your other produce. And, if you have a lot of avocados, split them up. This will help prevent all of your avocados from ripening at once.

4.Tomatoes are best stored on your counter. Do not put them in the refrigerator or they ??ll get a ??mealy ?? texture. I store mine like this: big glass plate, paper towel on top, tomatoes on top of the papertowel.

5.Pineapple is ripe for eating when you can gently pull a leaf out of the top of it. Therefore, test your pineapple for ripeness at the store to ensure you ??re buying the sweetest one possible. Just pull one of the leaves out from the top. After 3 to 4 attempts on different leaves, if you can ??t gently take one of them out, then move on to another pineapple.

6.Stone fruits, bananas and avocados all continue to ripen after being picked. So, if you have them on your counter top, keep your eye on them and move to the refrigerator when they're ripe.

7.I have produce ripening all over my house. Sounds silly maybe, but I don ??t want it crowded on my kitchen countertop to prevent mold and bugs. I move it around and turn it over daily. Spread it out. Use tables and your countertop if you have the space because it helps to have everything crowded.

8. I keep mangos on my counter for a few days as they ripen and then place in the refrigerator.

9. Don't wash berries until you're ready to eat them.

10. I use the green fresh bags (available in your produce aisle) to store some of the items in my refrigerator, too.

I cover this in more detail in my upcoming ebook about succeeding with the Raw lifestyle (available on my website Fall 2007). But, this should help get you started

Atti · 09-01-2007

Kristen, wow... that's what I was looking for. I'm going to print out your post and put it on the fridge.
Thanks!

Kristen's Raw · 09-17-2007

I'm happy to help

Here are a few other tips:

The skin of the mango can be toxic for some people, because it is part of the poison ivy family. You can tell if you are sensitive to it from simply touching the skin and seeing if you get a rash or any skin irritation. Even if you do get a rash from touching it, most people who are sensitive to the skin of a mango can still eat the fruit inside with no problem. I usually keep green, firm kent mangos on my counter for a few days to ripen. To speed ripening they may be put into a plastic bag. When they start to turn in spots (red and yellow) and they ??give ?? a little when pressed, I move them to the refrigerator. A perfect ripe mango will have a nicely intense fragrance.

Apples should be firm to hard. Cold temperatures keep apples from ripening further after they are picked, so you can keep them on your counter for a few days and then move them to the refrigerator where they could last a couple of weeks. Check them frequently to remove any apples that might have rot so they don ??t spoil the whole bunch.

Kiwi - you can eat the whole fruit with the skin. Personally, I cut the skin off because I cannot seem to get past the ??furriness ?? of it, but some people eat the whole thing, skin and all. The best kiwis are plump, fragrant and they yield to gentle pressure. To ripen firm kiwis, place them on your counter at room temperature, away from direct sunlight for a few days. To accelerate the process they can be placed in a paper bag with an apple or banana.

Citrus: Lemons can be stored at room temperature for up to two weeks without refrigeration. Limes however, should be refrigerated because they are more perishable. Both can be stored in the refrigerator and kept up to three or four weeks. Oranges can be kept in the refrigerator or stored at room temperature.

Pears: These should look relatively unblemished with a nice full color, in some varieties full color will not develop until the fruit ripens. Ripe pears will give in to gentle pressure. Pears can be stored at room temperature first to ripen, then refrigerated for no longer than a day or two before eating them.

Figs: Good figs are plump, unbruised, have a mild fragrance and the skin should not be broken. Ripe fresh figs should be kept in the refrigerator.

Fresh dates should be smooth skinned, glossy and plump; they should not be broken or cracked. They can be stored in the refrigerator in glass mason jars to prevent odors from other foods, which they absorb easily. They will last for up to eight months.

Persimmons: Look for deeply colored fruits, which should be more reddish than yellow. Buy glossy, well rounded persimmons that are free of cracks or bruises, with their leaf like sepals still green. You can leave persimmons still needing to ripen some at room temperature in a paper bag along with an apple to accelerate the process. Ripe persimmons should stored in the refrigerator, and used as soon as possible.