7 Seasonal Veggies That Last In Your Fridge
BY KEVIN O'CONNOR MAY 22nd, 2020
- Beets – Beets boast an impressive amount of nutrients and culinary capabilities. Roasted and peeled beets can be marinated in your favorite vinaigrette and set aside for a snack, tossed into salads or even BBQ’d (try it!). Beets pair well with creamy things, bitter greens, toasted nuts, and black pepper. Here's how to roast, peel, and prepare beets like a pro.
- Cabbage – The tighter the layers of cabbage, the longer it will last. Green and red cabbage will last (pretty much) forever, while cabbages like Napa or Savoy follows closely behind in shelf life. The power of roasted cabbage is often overlooked – toss slices of cabbages in EVOO and salt and roast at high heat in the oven until tender and caramelized for a quick side. Shred cabbage raw for an added crunch to salads, sandwiches or tacos. If the outer leaves look a bit scraggly, just remove and discard and you’re good to go. Try your hand at one of Chef Kev's tostadas with cabbage salad with cabbage salad.
- Brussel Sprouts – Brussels are essentially baby cabbages and can be treated the same way. Here’s a basic Brussel tutorial. Brussel sprouts love EVOO, lemon, bacon, and balsamic.
- Carrots – Carrots are a bit of an unsung hero in the fridge. Another veg that’s just as versatile roasted as it is raw – dunk raw carrot sticks into hummus or drizzle with EVOO and salt. Extra virgin olive oil roasted carrots with a bit of fresh rosemary as a snack or side is always delicious, or you can cook them into a soup or stew.
- Leeks and other fresh onions – right now is the season for fresh onions, leeks, spring onions, and fresh garlic. All of these alliums will last a while in your fridge and are there to help bring more flavor into dishes. If you’re buying whole onions or leeks, save the green tops for stocks! Leeks are amazing with so much veg in just about any kind of stir fry, saute, or roasted veggie setup. Leeks also pair really well with fish, potatoes and thyme.
- Peas and fresh beans in their pods – Nothing says spring like fresh peas or fava beans. Although best VERY fresh, peas will stand the test of time in the fridge if they’re still in their protective pods. Peas pair really well with mint, radish, asparagus, carrots, potatoes, and ricotta cheese. Try them tossed into a pasta with fresh herbs and lemon.
- Artichokes – boiled artichoke leaves are heavenly when dipped in our favorite aioli. Chef Kev recommends boiling them for 15-20 minutes, cut them in half and remove the “furry stuff”, then roast with lots of olive oil, garlic, and parmesan.
Extra tips for longevity:
- Paper towels or reusable towels – simply wrapping herbs and delicate greens in a damp (not wet) paper towel before storing can give you a few more days before wilt sets in. Chef Kevin stores all of his mixed greens in a container lined with dry paper towels with one damp one blanketing the top.
- Use water – things like celery, asparagus, rhubarb and bunched greens and herbs will often take well to the bottom stems sitting in about a half-inch of water in a container in the fridge.
- Don’t be afraid to get organized and get your produce into containers. The less airflow from the fan fridge in contact with the veg, the better
- Make sure greens aren’t packed too tight! Let that produce breathe and it will stick around a bit longer
- Purchase whole heads of lettuces – when you’re ready, make your salad mix with what you have available. Greens are bound to last longer if they’re still in contact with part of their root system