Produce Salvage: Raid The Mark-Downs Like A Pro

Okay, it's true: the longer fruits and veggies sit after harvest, the more nutrition they lose. Going head to head, flash-frozen veg would almost certainly beat the mark-down shelf in terms of vitamin content.

Does that make older produce worthless? Hardly.

It is still quite valuable in terms of vitamins and minerals. Plus, it is still full of flavor, color, and excellent natural fiber. In terms of health bargains, it has a lot to offer.

For best results, pay attention to the suggestions for identifying produce in still-usable condition. Some stores put produce on the mark-down shelf while it's still looking great, while others wait until it's half-rotten to mark it down. You need to know when to buy and when to pass it by.

Here are some tips for preserving the cheap black sheep of the produce aisles.

Zucchini and Summer Squash - Avoid the ones with wrinkled or dinged-up skins. This is an indication of bitter flavors. If the skins are still firm and mostly blemish-free, you can cut out a few small bad spots and still make use of the rest.

* Slice thinly and spread on a cookie sheet. Freeze through, then pour into a bag. Press out as much air as possible - air is the main cause of freezer burn. Label, date, and double-wrap before storing in the freezer for future use.

* Shred and press out excess moisture for 30 minutes. Add to ground meat as an extender, stir into pasta sauce, layer into a casserole or mix into muffin batter for added nutrition.

Tomatoes - It's okay if they are soft, as long as they are not mushy. If there are a few small bad spots, cut them out.

* Smaller tomatoes are great for drying. Split them up the middle and squeeze out the bulk of the seeds. Place cut side up on dehydrator trays and dry until leathery. Allow to cool completely before storing in a sealed container in the fridge. If you dry them until completely crisp, they can be stored in the pantry.

* For larger tomatoes, boil a pot of water. Drop tomatoes into water for 2 minutes and then remove and drop into cold water. The skins will easily come off at this point. Slice them open and squeeze out the seeds. The remaining flesh can be frozen as-is or slow-cooked to create tomato sauce. Puree it before cooking or storing, if you prefer.

* Save the squeezed out seeds by rinsing them through a strainer, then spreading out on a paper towel to dry thoroughly. Store for sprouting next spring and grow more tomatoes.

Potatoes - Sprouts are okay, as are a few bad spots that can be cut out. But if potatoes have gone green, you will need to be very careful to peel away ALL the green portions before eating.

* Cut up sprouty potatoes so that each chunk has one or two good eyes on it. plant in the garden and grow more!

* Mashed potatoes freeze well! Chunk up the whole lot of them and simmer in boiling water until tender, then mash and freeze in serving portions.



Apples - As long as they are not totally rotten or bruised, you can use the heck out of apples.

* Organic apples can be sliced into thin rings and dehydrated until crisp. Kids love these for snacks. After storing in a sealed container for a few weeks, they will soften to the typical dried-apple consistency, in which case you can eat as-is, or add to oatmeal, cookies, etc. Also try simmering them in apple cider to make a dried apple pie. Don't do this with non-organic apples, which are apt to be dipped in a waxy coating and should be peeled.

* If apples are mealy, chop them up and make applesauce by simmering in a little water and lemon juice until tender. Mash or puree smooth, add sugar or cinnamon if you wish. Or simply cook the chunks down with a bit of water, cinnamon, sugar and butter to make "fried apples" to serve as a side dish or to top pancakes. These freeze well, too. You can also use a mealy apple for apple butter or to add pectin to other fruits being preserved for jam. Just cook along with the rest until the spoon test comes out to your liking.

* If apples are not mealy, make apple pie filling. You can freeze the filling if you don't want a pie right that moment, or use the filling to top pancakes.

Berries - As long as they are mostly still firm and not moldy, grab 'em! Throw away any moldy ones and soft ones, give the rest a very gentle rinse in cold water and drain well.

* Freeze as-is, just spread on a cookie sheet in freezer until hard, then funnel them into a bag and double-wrap. Drop some in muffin or pancake batter, use in smoothies, oatmeal, pies, whatever.

* Strawberries and seedless berries dehydrate well. Dry until leathery and cool completely before storing in sealed container.


Celery - If it's not totally limp or seriously scarred, grab it. You can chop off the core end and stand it up in a glass of water in the fridge, where it probably will perk back up. If it doesn't, chop it and freeze it for seasoning cooked dishes.

Carrots - If they are a bit flabby, try slicing them into sticks and standing them in cold water in the fridge for a day. If they perk up, great. If not, chop it and freeze it for seasongin cooked dishes.

Lettuce and Leafy Greens - If they are wilted but not rotten, try running them through a wash and dry cycle and leave them in the fridge for a few hours. Usually they will perk back up. If not, use them for cooked greens. To preserve for later use, pour boiling water over them to wilt, then drain well. spread on a cookie sheet and freeze hard, then double-wrap and save for later.

Broccoli and Cauliflower - Set up a colander or steam basket in a pot with about an inch of water in the bottom. Bring to a boil, then fill steamer section with broccoli/cauliflower that has been trimmed of any small brown flower heads. Steam for about 5 minutes, then dump into a tub of cold water to stop the cooking. Drain very well and then freeze, double-bagged, until you want it.






Don't forget to add all your cores and peelings to the compost bin for maximum value!