Farmer’s markets around town are the sure, vibrant signs of summer. This photo displays part of my vegetable and fruit haul last weekend. I try to buy veggies and fruits in all colors–the reds, greens, yellows, and whites–in part because they are nutritious and in part because they are pretty. We eat them raw, in stir-fry meals, or roasted. The difficult part, I find, is figuring how best to store fruits and veggies so they do not rot before we eat them.
I learned a very handy trick in the Heart Insight Magazine about fresh herbs. It is possible to freeze them for later! Just cut fresh herbs like thyme, rosemary, or basil, and put them by teaspoon or tablespoon into ice cube trays. Fill with water and freeze. When you want to use the herb, toss the ice cube into the pot. Wa-lah!
Here’s a handy guide for storing vegetables and fruits so they may last their longest: