One of the staples of the sweet side of the kitchen, this Basic Pastry Cream,…
Whether you’re growing them yourself or bringing them home from the farmer’s market, often times we drag in more than we bargain for in our garden goods. Creepy, crawly things with multiple legs and an appetite for greens love good produce as much as you do, but I think I speak for us all when I say that kind of extra protein in your salad is not welcome.
A kitchen tip from Chef B’s grandmother, Chef Georgette: add a tablespoon of vinegar to a liter of water (3 tablespoons per gallon) and soak your greens. Bugs willingly depart because they can’t stand the acid bath.
Want to make that same produce last longer and eliminate reside from fertilizers and chemical products in most commercial produce? Make that vinegar organic apple cider vinegar. Apple cider vinegar kills surface bacteria, so it helps your fresh produce items last longer and acts as an astringent to remove unwanted chemical agents. Allow your fruit and veg to soak in the vinegar vegetable wash for five minutes or so, then dry and store as you would normally.
This will help keep your produce squeaky clean, your salads bug-free, and your fresh things fresh a little longer!