Food Waste Prevention

1. Put parsley and cilantro in a jar with water in the fridge to keep them fresh for longer. Put basil in a jar of water on your counter.
2. Store woody herbs like rosemary, oregano, sage, and thyme rolled up in a slightly damp napkin and an airtight container in the fridge.
3. Chop and freeze unused herbs. Place unused herbs in water, or olive oil, or butter and place in glass jar or ice cube tray

Store in a cold part of the fridge, loosely in a container with a cloth napkin to absorb extra moisture.

If your leafy greens have wilted, follow these steps to revive them:

1. Trim about ½” off the stems. 
2. Submerge leaves and stems in cold water. For long stems on kale and chard, you can put the stems in a pitcher of water, like cut flowers.
3. Soak until leaves have perked up. Some will benefit from just 5 minutes! Note: Heavy or extremely wilted leaves may take longer.
4. Store in the refrigerator

Keep bell peppers dry and store them in the refrigerator.

1. Eating half an avocado? Refrigerate once ripe. Leave the pit in the remaining half to keep the exposed avocado fruit from browning. 

2. Slice avocados lengthwise to keep the pit intact on the side you don’t use to keep it fresh longer. Rub with olive oil or lime juice on the fruit, to keep the exposed avocado from browning. 

Both can be stored in a dry, dark cupboard or pantry. 
But don’t store them together! The gas emitted from onions causes potatoes to sprout.

1. Break bananas apart to increase their counter-life. The first banana to brown causes others in the bunch to ripen with it. 

2. Place in the refrigerator when they’re ripened

3. Peel and freeze overripe bananas

1. Only wash when ready to eat. Washing before storing can cause them to get moldy.

2. Ensure berries are very dry before storing them.

3. Store berries with a napkin in a sealed container.

4. Store in fridge.

Bruised berries are easy to make into a delicious jam

1. Add about 2 cups of mixed berries and ½ cup of sugar into a small pot and mash.

2. Add 2 tablespoons of cornstarch, and a couple of tablespoons of water. Stir until smooth. 

3. Place pot on medium-high heat and bring to a boil, stirring constantly. The mixture will thicken quickly. 

4. Remove pot from heat, add lemon juice to your liking. As it cools, it will thicken. Keep refrigerated and enjoy for up to 10 days.

1. Store tomatoes stem side down at room temp until they are ripe. Storing them like this helps to prevent the delicate bases of the tomato from getting squished. 

2. Once they’re fully ripe, store them in the refrigerator and let them warm up to room temperature before serving. 

3. If you have extra tomatoes, you can freeze them or make sauce:

4. Gently saute onions and garlic in a little bit of oil. 

5. Add chopped, fresh tomatoes and cook at medium heat until saucy. 

6. Add salt and any herbs and spices to taste. 

7. Enjoy delicious sauce right away or cool and freeze for later. Label container with item name and date, so you know what is in it.