Kale and how to store it

Kale and how to store it

Kale grown in Horsley Park

So we’ve talked about the Amazing tale of Kale in Horsley Park

We’ve talked about ‘How Vegetables Breathe’ which affects how you store them.

What we haven’t shared with you is the best way to Store Kale and what fruit and veg to keep it away from. Don’t pop items in the Crisper because we can guarantee they won’t last long in there.

The other thing to consider is which vegetables and fruit to eat first when delivered. So eat the more vulnerable ones like the kale, spinach, and in the fruits the berries, melons, kiwi.

This is a very informative U Tube description of how to store Kale and which fruits and veg to keep it away from. this applies to Tuscan shown in the video and Green Kale.

Watercress

Watercress

Watercress

The Powerhouse Vegetable. This is officially the number #1 nutrient dense vegetable. Packed with Vitamin K which you need for bone building/maintenance and blood clotting. For a full list see Centres for Disease Control & Prevention published (USA) the top 47 most densely nutrient vegetables and fruits.

So not only full of vitamin K but has heaps of iron and Vitamin C.

STORING:

This vegetable is 93% water so when storing remember not to let it dry out or get too humid. So best storage:

1. Take a damp cotton cloth or paper towel and wrap around the ends covering the ends. then pop into a perforated plastic or paper bag (so long as it does not get wet) and into crisper OR

2. Into a glass of water put watercress with roots covered and a plastic perforated bag over leaves on bench or in fridge last 3- 4 days.

 

Try this Watercress soup recipe. Let us know how it worked for you and share your photo of your dish on Harvest Hub Facebook.    harvesthubau

Watercress Soup
 
Author:
Recipe type: Soup
Ingredients
  • Olive oil
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 bunch of watercress, thoroughly washed
  • 2 potatoes, peeled and chopped
  • 500ml of vegetable stock
  • 100ml cream or milk
  • 1 clove garlic
  • Salt and pepper
  • Salt and pepper to taste
Instructions
  1. Secret ingredient: to bring the soup together add in small parts up to a tablespoon of white vinegar.
  2. In soup saucepan add oil and cook onions/leek then when sweated add the potatoes and stir. Pour in stock, season with salt and cover with a lid. Simmer over medium heat for 30 minutes. Taste and add secret ingredient if needed in small parts tasting as you do this. Just before serving stir through the watercress. Transfer to a blender along with the cream and blend until very smooth.

 

 

Mouldy or dried-out ginger; a tragic tale of storage gone wrong

Mouldy ginger!

Mouldy ginger! This is ‘fresh’ ginger stored incorrectly.

There is a difference between ‘fresh’ and ‘cured’ old season ginger. In the supermarkets you will be buying ‘cured’ ginger mostly.

From Harvest Hub you will be buying Fresh Ginger.

The knotted, beige skin of fresh ginger certainly isn’t going to win any prizes in a beauty contest but peel away the outside and you are left with yellow flesh that is both delicious and useful.

Great in homemade tea, stir fry, soups and even for making infused vodka, ginger adds zest and a tiny touch of heat to pretty much any dish.

In China ginger has been used for treating the sick for more than 2,000 years and today it is used around the world for everything from motion sickness, to muscle pain and bronchitis. It can also be used to help arthritis, menstrual pain and for treating burns.

Isn’t it mind-boggling how nature gave us solutions to so many of the health problems we humans suffer from…

Fresh ginger can be a bit tricky to store, especially in damp or humid weather, but if you store it correctly it can last for months!

Always keep your ginger in a well-ventilated area, never under the sink, loose in the crisper or near another mouldy product.

Fridge – ginger can last up to 2 months in the fridge. Just wrap the root in a piece of paper towel, place in a zip lock bag and pop it in the fridge. Change the paper towel regularly to make sure it isn’t damp.

Freezer – ginger lasts for months and months in the freezer. Peel, then cut it in to chunks and pop it in a zip lock bag and it is ready to go whenever you need it.

Other ways of keeping fresh ginger include storing it in vodka, wine or vinegar. Try the vodka first – that way you have fresh ginger when you need it plus ginger flavoured vodka.

If mould does grow on your ginger it will most likely be white, grey or greenish and furry. If you notice that some ginger in your refrigerator has become mouldy it’s not necessarily ruined. If the mould is only on the skin you can wash, scrub it and cut mould off the skin of the ginger and consume the flesh but make sure you check that the mould hasn’t reached the flesh.

Homemade ginger tea recipe: Save the skins that you peeled off of the ginger and steep them in hot water with lemon, fennel, and honey. Delicious any time and fantastic if you have a cold.

 

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