Most of us can probably agree that an array of colorful fruit and vegetables are foundational for a well-balanced and nutrient-dense diet (Carnivore dieters, we can chat later). However, veggie knowledge and veggie intake are two very different things and the first does not readily and easily translate to the second. Life is like this, right? I know I should probably implement a regular skincare routine but when it comes down to it, I don’t know anything about buying or using skincare products. I know I should keep a well-manicured lawn but, honestly, I could not tell you the first thing about working the tools necessary to do so.My point? Even when we know that adding something to our daily regimens might enrich our overall health and experience of life, if we don’t feel like we have the tools or means to do so, it probably won’t happen. In my opinion, vegetables are the same way. Buying, cleaning, prepping, and storing them can be downright intimidating if we’re still green to the produce practice.So what’s the first step to tackling the unknown? Get familiar. Here are two takeaways for how to become better acquainted with our fibrous friends:First, know how to pick your veggies for optimal freshness.When veggie shopping, the two key factors to consider when picking your produce are color, and texture/feel. Unlike fruit, veggies don’t signal ripeness with odor, so this will be a mask-friendly shopping experience. In general, choose veggies that are consistent in color and texturally firm/crisp. Here are a few tips to consider as you meander and make your sections:Broccoli and Cauliflower: Color is the best indicator for freshness with these guys. Broccoli should be pale green and cauliflower off-white. Avoid items that are browning or yellowing. Also, both these cruciferous vegetables should be heavy and compact - stalks should be firm to the touch.
Then, know how to protect and store your veggies for prolonged freshness.So you’ve just arrived home with your perfectly selected produce and the next problem arises: where and how to store your various veggies! There are three main categories of veggies in terms of where they’re stored: in the fridge, in a cool dry, dark place (other than the fridge), and on the countertop.In the Fridge:
Pantry (or other cool, dry, dark place)
On the Counter
Now that you know, it’s time to put that knowledge to work! Next time you’re making your grocery list, add a few extra veggies with the confidence that you know both how to pick ‘em, and make ‘em last.