Cestari Table Talk: Secrets Hacks to Get More From Your Veggies🥬🥕🥦

Published: Tue, 10/31/23

"Eating vegetables is like sowing seeds of good health, nurturing your body from within." - Unknown

Trivia Question❓

Which vegetable is the national vegetable of Wales and has a variety known as "Bridgewater Mallows"?

Answer at the bottom of the newsletter

How to Regrow Vegetables from Scraps

From Scraps to Gardens: 10 Vegetable Regrow Hacks for Home Cooks and Green Thumbs!

🥬Tip of the Day🥬

To keep your leafy greens like lettuce, spinach, or chard fresh and crisp for longer, wrap them in a paper towel before placing them in a bag in the refrigerator.

The paper towel helps absorb excess moisture, preventing the vegetables from becoming soggy and slimy, while keeping the greens moist enough to stay fresh.

Fruits and Vegetables That Last Longer Than A Week

Fruits and vegetables have a limited shelf life, but with proper storage and care, some can last longer than expected.

1. Apples: Fresh apples can last up to four weeks in the pantry and up to two months in the refrigerator.

2. Cabbage: Cabbage can last up to two months if stored correctly.

Avoid washing it until you're ready to use it, handle it with care to prevent bruising, and keep it in a hydrator drawer if possible.

3. Citrus Fruits : Most citrus fruits can last a couple of weeks on the counter and a couple of months in the fridge.

Store them in the fridge drawer without plastic bags or containers to avoid mold.

4. Garlic: Garlic can last up to half a year uncut and a month or two as separated cloves.

Store it in a dark, dry space with some air, such as a paper bag.

5. Pomegranates: Pomegranate seeds will last about a week, while the whole fruit can last up to three weeks in the fridge.

6. Onions: Onions can last over a month on the counter and up to eight months in the freezer.

Keep them in a cool, dark place with good air circulation.

Peeled onions should be stored in the fridge.

How to Make Delicious and Economical Vegetable Stock from Scratch Using Vegetable Scraps

Making vegetable stock from scratch using vegetable scraps is not only delicious, but also saves you money and is healthier than using canned stocks that are loaded with salt and preservatives. You get the basis of flavorful soups from something you were throwing out anyway!

Save and use vegetable peelings, stalks, and leaves from vegetables such as onions, carrots, celery, leeks, garlic, chard, and bell peppers. I also include nontraditional stock incgredients like apple peels and potatoes.

Avoid using scraps from cabbage, Brussels sprouts, broccoli, and others with overpowering flavors. Think about the types of soups you make and include complementary herbs - parsley, basil, and thyme stalks go well with almost anything - more specialized herbs such as tarragon, rosemary, sage, and the like might over power delicate soups, so use them carefully.

The scraps should be clean before you use them, so make sure to scrub the dirt off carrots, potatoes, apples, etc before you peel them.

Make sure the vegetables you use are not rotten or moldy.

Store scraps in an airtight bag or container in the refrigerator for up to a week, or freeze if storing for longer periods.

Boil 4 cups of vegetables with 8 cups of water to make 2 quarts of stock. If you are just using vegetables, you'll want to simmer the stock for about an hour. If you have any meat scraps or bones hanging about, feel free to add them, but you'll need to increase the time you cook the stock to 2-3 hours.

Special Offer for Newsletter Subscribers

The Cestari Vegetable Scrubber is a great way to keep your root vegetables, such as carrots and potatoes clean. Save 20% with code VEGSCRUB through November 7.

💡 Answer to Trivia Question:

The national vegetable of Wales is the leek.

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