Here's how to store some for long refrigerator life:
Broccoli & Cauliflower: These stay crisp & fresh for 2 - 3 weeks in the refrigerator. To crisp up cauliflower, soak pieces in cold water in the refrigerator for a few hours. Broccoli perks up if you cut the end of the stem and place it in a glass of water, just like a bouquet of flowers! Both are loaded with antioxidants to help build your immune system.
Beets: Store the greens and roots separately. Eat the greens in a salad or stir-fry within a few days. Beets taste great and are loaded with antioxidants, and Vitamins A & K for bone health. Store them unwashed in the refrigerator by wrapping them in plastic with a few holes punched in. They'll last for 2 - 3 weeks.
Squash: If handled correctly, squash will keep for several months. They give you lots of tasty ways to help keep your immune system strong with antioxidants and Vitamins A and C.
Calabazas, Acorn Squash, and Butternut Squash will last for a couple of months. Spaghetti Squash stores well for 4 - 6 weeks.
Buying Squash: Look for hard outsides with no cuts/bruises and at least a 1 inch stem.
Storing Squash:
- DON'T wash your squash (that rhymes!)
- DO wipe off any dirt with a dry cloth.
- DON'T store in the refrigerator. Squash spoils quickly in the refrigerator.
- DO keep in a cool part of your kitchen.
- DO check every week or so to make sure it's not getting soft.
Potatoes (Sweet or White): Low in calories and full of Vitamins C, B, and Potassium. Potatoes are tasty way to get energy, help your heart and keep your skin and hair healthy.
Before you ask - NO, NOT French-fried potatoes. Eat your potatoes baked, roasted or slipped into soup or stews to add extra nutrition. Sweet potatoes give you essential Vitamin D during those dark winter days.
Buying Potatoes: Make sure there are no cuts in the skin.