Give eggs a chance. They can last three to five weeks in the refrigerator regardless of the expiration date. Try this quick test: Place an egg in a cup of water. If it sinks, it’s good to eat. If it floats, it belongs in the compost bin.
Store fresh basil like fresh-cut flowers. Keep at room temperature with stems in a glass of water; refresh daily.
Keep whole tomatoes on the kitchen counter. They do best away from direct sunlight, stem end up. This retains the fruit’s taste and texture, too.
Sub in sour pasteurized milk. It can fill in for buttermilk in pancakes, waffles or baked goods that call for curdled dairy.
Soak wilted greens. Put kale, chard, collards, lettuce, spinach and arugula in a bowl of ice water for five to ten minutes to restore crispness.
Separate berries. They do best when stored in a single layer in an aerated container or on a cloth-lined tray covered loosely with another cloth.
Sauté lettuce or mixed salad greens before they go off. Yes, cooked salad greens can be delicious in butter or olive oil with salt, garlic and red pepper flakes.
Add peeled broccoli stalks to salads. They provide extra crunch and sweetness.
Use slightly overripe avocados. They add extra creaminess in smoothies and mousses.
Infuse vodka. Think softening fruit, citrus peels, fresh herbs, ginger, cucumbers or chile peppers; mix into the cocktail of your choice. Cheers.
Waste-Free Kitchen Handbook (Chronicle Books, 2015)
Want more Edible San Francisco stories? Then like us on Facebook to stay connected to our daily updates.
