I want to pre-chop

chris412

Hi! I’m very new to all this. I want to be able to feed my family fresh vegetables and fruit all the time, so I am looking for ways to streamline the process. Is it ok to shred stuff like carrots, jicama etc in largish (1-lb) quantities and bag it in the fridge to use over the week? Or will this leach out all the vitamins? Any other timesaving tips would be welcome. Thanks!

ruhiyyihrose

I get an organic vegetable delivery service every week and I share a fridge with several roomies so I HAVE to chop and store as soon as possible. I cut up the celery into sticks and keep them soaked in spring water. Same with carrots. Cabbages keep well and I keep them cut in halves and stored in airtight containers. Leaf-like veggies I wash, lay out on paper towels, and then lay flat in zip lock bags, stacked in the crisper drawer, air pressed out of the bag when sealing. I have some glass mason jars that I keep various cut up veggies in too like jicama, homemade salsa and guac, nut cheeses and marinating asparagus. I usually cut it all up on Sunday and it is good until Thurs or Friday. Experiment a bit and have fun! :)