"Make the most of it: Pull out any apples with cuts or bruises, trim the bad bits and eat the good. Use wrinkly apples for sauce, pies and crisps and firmer ones for snacks and salads. And don't toss the peels! Much of apples' aroma comes from the skin, the food scientist Harold McGee wrote in On Food and Cooking, so steep scraps in tea or syrup, blend them into smoothies,"
"Store: Wrapped in a damp cloth in a well-sealed container in the fridge. If you have space, greens will last a shockingly long time washed, spun dry and refrigerated directly in the salad spinner. Make the most of it: Soaking in cold water helps perk up greens and washes away any clinging dirt: Swish them around, let the silt filter to the bottom for a few minutes,"
Americans waste nearly a pound of food per person every day; fresh fruits and vegetables make up more than a third of what goes uneaten. Select produce by firmness, weight and appearance for best quality. Store apples on the counter for one to two weeks or in a breathable bag in the crisper for longer life. Wrap greens in a damp cloth in a sealed container or wash, spin dry and refrigerate in a salad spinner to maximize longevity. Use bruised or wrinkly produce in sauces and baking and repurpose peels and scraps for infusions or smoothies.
Read at cooking.nytimes.com
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