Storage & Preparation: Rainbow Chard, Summer Squash, Red Potatoes

By August 10, 2010Uncategorized
  • Image by http://www.flickr.com/photos/37884983@N03/

    Rainbow Chard: Store unwashed chard, wrapped in a plastic bag, in the refrigerator for up to three days. Wash well before use to remove any dirt or sand.  Chard can be eaten cooked or raw. When cooking the stems, add to the pan a little before the leaves, as the stems require more cooking time.

  • Summer Squash: Handle summer squash with care because they are damaged very easily. Store for up to four to five days in a perforated plastic bag in the refrigerator. Do not wash until ready to use.
  • Red Potatoes: Wash before use. Because red potatoes have thinner skins, they should not be cleaned with a brush. When peeling, a vegetable parer is recommended because some of the potato’s nutrients are close to the skin. Potatoes should not be exposed to light; this can cause them to turn green, making them inedible.
Terra

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