What to Do With Fresh Fruits and Vegetables
Do you long for cherries during the cold, winter months? Well, with a little imagination, a few well-chosen utensils and a good kitchen apron, you will surely know how to achieve this. You do not need to be a top-rated chef in order to satisfy your urges for fruits and vegetables in the wintertime.
The first step is to take advantage of the abundance of in-season products to prepare a store of goodies. There are times when your raspberry bushes almost crumble under the weight of their berries, but you have had enough to last for a long time! The solution is to make raspberry coulis. It is quick and easy to freeze, and it will definitely complement your desserts well.
Did you take advantage of an offer on green beans or pears and just don’t know what to do with them? You can easily freeze the extra green beans, which will preserve the vitamins. As for fruits, prepare them in a light syrup to sterilize them so that they will keep for a while.
Vegetables can also be prepared in a mason jar. You can leave them as they are or make a vinegar base for them. All you need to do is wash the vegetables carefully (such as eggplants, carrott, squash, and so on) and cover them with large-grain salt. Leave them for twelve hours then rinse thoroughly. Place them as they are in the jar and drown them in alcohol vinegar that you boil prior to pouring in the jar. Close the jar and wait one month before enjoying the pickled vegetables.
Next, you can dry some of the fruits you purchase or pick, such as grapes, apricots, and prunes, and they will keep their nutritional value. You just need to leave them in a temperature of thirty to thirty-five degrees Celsius (or 86 to 95 degrees Fahrenheit). Or, better yet, do not be afraid to prepare home-made jams, which are always a favourite in the family! The last technique is to ferment your vegetables. This is not meant for everyone because some people do not like the flavour of fermented food, but remember that this is very healthy. Furthermore, you should use this technique only for organic vegetables. Wash the vegetables, chop them, and then add them in a jar, leaving about an inch of margin space at the top. Add one tablespoon of salt for every liter of water in the jar. Add warm water to the mix. Let it ferment for three to five days, at room temperature (twenty Celsius or sixty-eight Fahrenheit). Store in a dry, cool place for a month. Your vegetables will then be ready for consumption and they will keep for six months.
Now, these tips and tricks for fruits and vegetables are great because this allows us to consume more locally-produced food, which greatly helps to reduce our carbon footprint. Furthermore, they are enjoyable and much healthier than the products that come in from other countries.
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