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It’s almost harvest season! It’s important that you use as much of the produce that you grew, especially since you worked so hard in your garden! We’re sharing our favorite tips and tricks that help you reduce food waste in your kitchen.
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Different fruits and veggies have different needs. It’s important to store your produce correctly so that it can stay fresh as long as possible. By lengthening the amount of time the produce stays fresh, it will give you more time to plan how to use it without the risk of veggies spoiling before you’re ready for them.
Below we’ve listed out which fruits and veggies store best in the fridge and which you should leave on your counter:
Keep us chilly:
Fresh Herbs (parsley, dill, mint, etc.)
Leafy Greens (lettuce, spinach, cabbage, etc.)
Keep us on the countertop:
Melon (before cutting, after cutting store in the fridge)
Citrus fruits (lemons, limes, oranges, etc.)
Stone fruits (plums, peaches, apricots, etc.)
Pineapple (before cutting, after cutting store in the fridge)
Keep us in a dark location, such as a pantry or cabinet:
Foods that are great for pickling are red cabbage, onions, cucumbers, green beans, and carrots. Add a few of your favorite spices for a unique flavor. Be sure to use authentic mason jars for the best quality pickled veggies.
Follow this step by step Quick Pickling recipe:
You worked hard to grow your veggies all Summer! They deserve to be used in the most ways possible. Making vegetable stock is quick and easy. The best part, any veggie scraps can be used. Some ideas that are great to include are broccoli stems, potato and carrot peels, onion skins, and celery ends. Be sure any scraps you are using are cleaned thoroughly before using for this recipe!
Follow this easy Vegetable Stock recipe:
Feeling inspired to get into the garden? Check out some of our favorite products for gardening lovers like you!