Do you sometimes find yourself purchasing more produce than you can consume before its ‘best by’ date? Or do you end up with a bunch of cilantro so large there is simply no way to consume it all before it turns into a slimy, wilted mess? Here are some tricks you can try to keep that beautiful, organic produce fresh.
At Olives, we look after the greens by trimming their ends and soaking them regularly in an ice bath. Providing fresh-cut ends and ice-cold water for them to drink keeps them alive and crisp! This works especially well with parsley, cilantro, kale and lettuce. Try it yourself next time you have some less-than-fresh lettuce in your fridge! Fill up your sink or a large bowl with icy water, trim the end and let soak for half an hour. Your greens will come right back to life! In some cases, you can avoid wilted lettuce, kale and herbs altogether by standing them upright in a cup with a little bit of water in the bottom. I like to keep mine on the windowsill – an excellent reminder to eat them up, while providing some lovely green eye candy as well. Make sure the leaves and stalks are well supported – if they start drooping, either cut them down to be supported by the glass or eat them up!
Remember, your organic produce is non-irradiated so it will have a shorter shelf-life than conventional produce. We think this is a good thing; sterile food is for sterile bodies. Lettuce keep our probiotic counts up! Lettuce eat living food and feel alive! The sooner you eat up those veggies the better you will feel; both physically and mentally, because that is some gooood guilt-free eating – being healthy, without the vegetable waste. We look forward to seeing you again shortly to meet all your organic vegetable needs.
Produce’s Current Favourite Snack:
Creamy Avocado Dip/Dressing
- Perfectly ripe avocado
- Olive oil
- Rice wine vinegar
- Some water
Blend ingredients until smooth – experiment with the amount of liquid you use, but make sure you cover the blade and a little bit more with a mixture of olive oil and rice wine vinegar and water. You can make it more of a dip or more of a salad dressing depending on the amounts of olive oil and vinegar you use. Add more vinegar for a more salad dressing-like consistency and less liquid for a more dip-like one. Either way, I like to dip my kale and romaine in this avocado goodness. I never have it just like that though – there are always some additions going in!
Hemp seeds - these are my favourite source of protein – easy to digest, delicious, and grown in Canada!
Nutritional Yeast – a great source of B12 for those on vegetarian and vegan diets – you can find this in our bulk section.
Miso paste – Shiro Miso Paste is made from Non-GMO, organic soy beans, and contains living cultures – another excellent source of probiotics.
Kale-Oregano Pesto from Sunflower Kitchen – one of the most popular spreads at Olives; we use this on our gluten-free pasta salad and it’s a big hit! By the way, Sunflower Kitchen has got some pretty high standards for their products – produced in Canada, all-vegan, gluten-free, dairy-free, nut-free, no preservatives, no artificial flavours, no additives, no GMOs . . . that’s something everyone can eat!