Kitchen Basics, No. 3: Washing and Storing Spring Produce

Ernst Benary - Album Benary

Can you believe it? I'm almost too superstitious to say it, but I will. Spring has sprung in New York. At least that's what I assume (err…hope) all those mid-afternoon rainstorms are about. Right?

Just thinking about all the warm, sunny and light-filled days that lie ahead gets me so giddy. I can't help but be uber-excited... and hungry. It's safe to say that spring delivers my favorite foods.  Asparagus? Strawberries? Yes, Please!

As the days draw close, it's seems appropriate to share with you some tips and techniques on handling these precious ingredients with the care and tenderness they deserve. Spring is a time of renewal, and after a harsh, long, and cold winter; we could all use a little freshness in our lives. 

This season we can look forward to the seemingly infinite assortment of delicious leafy greens available. Spinach, arugula, watercress, mustard, baby lettuce, chard... yum!

The best process to clean greens is to remove them from their stalk first. Then, fill up a sink or large bowl with cold water.  Place the greens into the water, and let them soak for 5-10 minutes. Periodically swish them around to dislodge any dirt or sand that may be stuck. After the time has elapsed, drain the water, and check the bottom of  the sink (or bowl) for leftover residue. If there happens to be a lot, it's smart to repeat the process one more time. Plan on using up all your leaves immediately - if you do not - wrap the remainder in damp paper towels and keep them in your vegetable crisper drawer until ready to use.

To naturally satisfy your sweet tooth, look out for strawberries, blackberries, blueberries, and raspberries. Since berries are super sensitive, it's best to wash them only when ready to use. To do so, place them in a colander or strainer and rinse them gently with cold water. Then, lightly lay them on doubled up paper towels to absorb any excess moisture. Store pre-rinsed berries in the refrigerator and away from humidity to keep fresh. If you're like me, you shouldn't have any trouble eating them all up in one fell swoop.   

Spring brings us roots and tubers too - new potatoes, carrots, celeriac, and turnips are just a few. These vegetables should be scrubbed individually under cold water with a hard-bristled brush. Do so even if you plan on peeling off the skins. Potatoes and celeriac should be stored in a cool, dark place (away from onions - as they emit gases that can spoil each other). Carrots and turnips are to be removed from their greens, and kept in the vegetable crisper of your refrigerator. 

Photo by Bobbi Lin

* For those of you who prefer to clean with something stronger, I would suggest using a 1 to 3 mixture of white wine vinegar to water, rather than the commercially-made vegetable sprays.  

* Certified organic produce need to be washed too! Oh, and same goes with those bagged salads that claim to have been "triple-washed." Yep, sorry, there's no getting around this one! Once you take your first delicious bite, you'll forget all about it. 

Comments

[anne]

The "planches de botanique" are wonderful !