4. CHOOSE LOCAL
The farm-to-table revolution, with its reduction in storage and transport, is great for the environment and for your wallet. On a local level you’re also likely to find farms that don’t use harmful pesticides; ask at a farmers’ market, or drop into your local greengrocer or farm shop.
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5. IS FROZEN OK?
Studies have shown that frozen vegetables have just as many nutrients as fresh; particularly if your vegetable has been transported in cold storage as soon as it's been picked. The best freezing happens at the peak of freshness – just be sure to check the label for added sodium or preservatives.
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6. TO WASH OR NOT?
Leafy greens should be washed and dried before being put in the fridge, but mushrooms and herbs shouldn’t be washed until just before you cook them. Potatoes should be kept dry before and during storage – knock off any large clumps of mud but keep them as you bought them (or dug them up).
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