The salad
Hop in the bag!
Do not store it in a plastic bag if it is wet, or directly in the refrigerator. Remove the damaged leaves, dab it in a kitchen towel if it is wet, and wrap it in absorbent paper. Put it in a plastic bag, then place it in the crisper.
She softened? Tear off the leaves and revive them by plunging them into a bowl of fresh water. Wring out and place in the refrigerator for 1 hour.
Really too soft? Make it a soup.
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Herbs
Quickly cool
Do you plan to use them within 3 days? Wrap them in absorbent paper and place them in the refrigerator, in an airtight box.
To keep them longer, take action when the market returns: rinsing, delicate drying, chiseling, then boxing in the freezer. You will then take what you need as you go.
Did your market gardener give you parsley? Chop it up and serve it tabbouleh, with diced tomatoes, olive oil and lemon.
Read also:
Herbs at every meal
Recipes with aromatic herbs
Asparagus
They don’t wait
The ideal: cook them on the day of purchase. Because they dry very quickly after picking and become woody. Otherwise, keep them for 24 to 48 hours (maximum), wrapped in a damp cloth and placed in the refrigerator.
Have they dried up? Peel them, largely eliminate the too hard part of the stem, and keep the tips. Cooked, they can slip into a risotto or garnish a salad.
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Carrots
A good cut
Cut the tops to the level (they dehydrate the roots and make them soften) and dry the carrots if they are wet. Then store them in the crisper of the refrigerator.
Have they softened? Head to the pan for a mash or soup. More concentrated in sugars, they will also be tastier.
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How about cooking tops?
The radishes
Ready to eat …
Cut the tops 2cm from the base, remove the rootlets and wash in cold water. Dry the radishes in a tea towel, store them in the refrigerator in a bowl covered with cling film.
Too soft? Braise them like baby turnips and serve them hot.
And the tops? They can be sliced and melted in a little oil. To add in an omelet, the filling of a quiche, or to cook in soup with zucchini and potatoes.
Read also:
Health benefits nestled in radish leaves
Ripe tomatoes in maestro sauce
Did the market gardener give you a price on ripe tomatoes? Be careful, they will quickly turn and become inedible …
Take the lead by cooking them in tomato sauce and freeze it. Then to use on pasta with pizzas, pasta, gratins …
Or mix them as they are, after removing the stalk, with oregano, olive oil and balsamic drizzle, and serve very chilled, gazpacho express.
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