When you buy produce from your local farmer at the farmers' market or you get produce through a CSA, you certainly know more about those veggies' past than if you purchased them at a grocery store. You will probably know where they were grown and, hopefully, how they were grown. Nonetheless, there are still some unknowns, such as whether the produce has been pre-washed before going to market. When I was a kid, I naively thought that if the produce was organic, it meant it didn't need to be washed. Sure, those organic fruits and vegetables may not have the chemicals and sprays on them, but they've still been handled by someone during picking, packing, and transport, not to mention the extra handling they receive while consumers are shopping. For these reasons, I always suggest that folks wash all the fruits and veggies they bring home, regardless of their origin. Washing not only ensures that any stowaway bugs are removed and that any germs and bacteria are washed away, but it also helps lengthen the life of most produce.
Here is a short guide for how to wash and keep many of the veggies that are available now:
Lettuce:
At Redwood Empire Farm, we always pre-wash and spin dry lettuce before taking it to market or packing it for the CSA. Nonetheless, I always recommend that lettuce be rewashed once it gets home. If you wash it immediately and then put in the fridge with a little moisture still on the leaves, it will reabsorb the moisture and keep for quite a long time. Even if your lettuce is looking a little sad and wilty, give it a wash and it will perk back up. The best way to wash lettuce or other cut greens is to fill your sink (make sure it's clean) or a large bowl with cool water. Submerge the lettuce in the water and let soak for about five minutes. Remove the lettuce from the water and gently spin until almost dry. At this point, either put your greens in a plastic bag and into the fridge or you can lay the greens on paper towels, roll up, and then put in a bag and in the fridge. If you take these easy steps when you bring your lettuce home, it should easily keep for at least two weeks in your fridge.
Chard, Kale, and Other Greens:
Chard, kale, collards, and all those other bunched greens are easy to wash and get ready for the fridge. I like to wash them immediately when I bring them home - this makes sure that any bugs or slugs are removed before the greens go in the fridge. Simply wash the leaves and stems, pat mostly dry, put in a plastic bag, and pop in the refrigerator.
Summer Squash and Zucchini:
Wash, dry, and refrigerate. In my experience, squash usually isn't washed before being taken to market. Since squash grows so close to the dirt, it's really important to wash before using.
Fava Beans:
Even though fava beans are protected by their pods, I still suggest that you give them a rinse before using them. Even if you are shucking the beans, bacteria from the outside of the pod could be transferred to the inner bean during preparation. It's true that if you are planning to cook the beans, most bacteria and germs would be killed, but it's still a good habit to wash them anyway. Fava beans will keep in the pod for almost a week, at which point the pods will start to get a little floppy. If this happens, go ahead and remove the inner beans from the pods and keep the beans in a bag in your fridge. They will keep like this for at least a week longer. Be warned, however, that fava beans do lose their best flavor pretty quickly in the fridge. They are best if used promptly.
Broccoli and Cauliflower
Broccoli and cauliflower should definitely be washed before being cooked or going into the fridge. After washing, try to remove most of the excess moisture. The less moisture, the longer the broccoli and cauliflower will keep from spoiling.
Onions:
If they are dry, storage type onions, just remove the dry skin and maybe a layer of the onion itself. If they are spring onions (they haven't yet dried and cured), give them a rinse and dry before putting in the fridge. Unlike storage onions, spring onions should be refrigerated to preserve their flavor and keep them from spoiling.
Although this list is not exhaustive, it's a start. If you're unsure about what to do with a certain item, go ahead and wash it. Washing never hurts (unless you're dealing with mushrooms).
One more thing...
It's fava bean season and everyone wants to know how to cook the darn things. Michele Anna Jordan wrote a great piece in today's Press Democrat that clearly explains the most common preparation method. She also gives some fantastic recipes. Click here to check it out.
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