Prevent extra grapes from going to waste by tossing them in the freezer! They make a refreshing snack, an easy addition to smoothies, or a tasty ice cube alternative. After removing the stems, washing and drying, arrange on a baking sheet and freeze until solid, then transfer to a storage bag. Frozen grapes will last for up to a year!
Read MoreEggplant’s spongy texture will soak up any flavor you add to it, making it great for marinades, but not so much for oil - which will make your eggplant taste greasy if you add too much. A good tactic is to brush eggplant with oil then roast or broil until golden brown. Just make sure to give it plenty of space to caramelize otherwise you’ll end up steaming it instead of browning it.
Read MoreOne turn off for many folks is eggplant’s bitter taste. You can help reduce it by tossing your cut eggplant with a sprinkle of salt. After letting it sit for about 30 minutes the bitter flavor will bead up and out, you can then blot off the resulting liquid and continue to cook as planned.
Read MoreEggplant will quickly turn brown after cutting, so wait to prep it until you are ready to use it. Ignore any discoloration as it will even out in the cooking process. Eggplant skins are completely edible, although they may be tougher on larger fruits and can be peeled if preferred.
Read MoreEggplant is one of those versatile “veggies” that you should plan to eat as soon as you get it. Extremely sensitive to temperature, it should ideally be stored in a cool dark place away from other produce to delay ripening.
Read MoreFreezing kernels (or whole ears) is easy and will up to 6 months. Start by blanching the ears for 4 minutes, remembering to start timing as soon as the corn hits the water. When time is up, immediately remove and submerge the corn in a cold water ice bath to stop the cooking process. Then place in your container of choice, removing as much air as possible. A medium ear will yield about ½ cup of kernels.
Read MoreButter, salt & pepper is a classic combination, but it’s really easy to take your toppings up a notch with these simple ideas. Create a compound butter using fresh herbs. Simmer hot peppers and honey for a spicy twist. Sprinkle with nutritional yeast for a cheesy vegan version or try making Mexican Elote - we promise there won’t be a kernel left.
Read MoreCorn tastes best when it is freshly picked. So much so that some people swear by eating it raw. Over time, the natural sugars will start to convert to starch, turning our sweet expectations into something a little more bland tasting. One way to combat that is to add a bit of sugar to your cooking water when boiling. America's Test Kitchen recommends 4 teaspoons per gallon.
Read MoreWhile cooking methods vary, you’ll know corn is ready to eat when the kernels are tender and bright in color.
Boiled: about 5 minutes, add corn after water has started boiling
Grilled: about 15 minutes, medium temperature, about 350℉, turning frequently
Steamed: about 3 minutes, in a covered pan with about an inch of water
Read MoreNothing beats a glass of lemonade in the summer, but you can make it even cooler when you combine various types of citrus into your standard recipe. Lucky for you our add on market is always stocked with surplus citrus so you can capture that sunshiney goodness in your glass anytime.
Read MoreThose spas are onto something when they add slices of citrus to your water and it’s not just because it’s pretty (so pretty though - right?). Citrus fruits have a high water content which helps keep you hydrated. So why not double down when quenching your thirst by adding a squeeze and a slice to your water? Bonus: it tastes as great as it looks.
Read MoreOranges & grapefruit are also a good source of potassium, an important mineral that helps regulate the balance of fluid in your body. Pro tip: you can make your own natural electrolyte drink by mixing water with salt, citrus juice, and honey.
Read MoreOranges contain a good dose of healthy fiber (both soluble and insoluble) which can help keep glucose levels in check and aid digestion. And because they’re lower in fructose, they can be easier for your stomach to tolerate.
Read MoreColorful cauliflower is the new white, but to keep it looking vibrant, Cooks Illustrated shared the best ways to cook each kind.
Purple: to prevent the anthocyanin compounds from leaching, sautéing is best.
Orange: the carotenoids that give it a sunny glow, will stay in tact no matter how you cook it.
Green: the chlorophyll compounds turn brown when overcooked, so keep it crisp and monitor along the way.
Read MoreSave your cauliflower leaves a trip to the compost bin, by roasting them with olive oil, salt & pepper, for about half an hour at 375°, flipping half-way through. You can keep them whole or slice ‘em, either way - the edges will crisp up & the stalk will soften - and your tastebuds will thank you.
Read MoreBrowning is a natural occurrence in cauliflower and is simply a result of oxidation (just like when a sliced apple is exposed to light and air). It is perfectly safe to eat, as long as it hasn’t turned soft or dark in color. If the blemishes make you uncomfortable, just use the edge of a sharp knife to scrape them off and then proceed to use the rest of the vegetable as planned.
Read MoreThe easiest way to reduce the amount of crumbly mess when breaking down a whole head of cauliflower, is to turn it upside down. Ina Garten suggests cutting out the stem first and then pulling apart the individual florets. You can also cut it into quarters, so that you can easily see where the florets meet the stem.
Read MoreCarrots are the ultimate rainbow veggie and each color as a flavor as unique as its color.
Orange = taste earthy & sweet
Purple = are intensely sweet and sometimes have a peppery flavor
Red = are similar to orange carrots in taste. Their color comes from lycopene, the same antioxidant found in tomatoes.
White or golden = have a mild flavor, and are generally sweeter and less earthy than the other colored varieties.
Read MoreFeathery carrot tops are packed with potassium, chlorophyll, and other healthy nutrients, plus they have a great herbal flavor. Use them as a garnish, in a salad, blanched as a side, or try making a carrot top pesto.
Pro tip: Trim off the greens as soon as your bring your carrots home, leaving 1 - 2” of the stem. If left attached, the greens will pull water out of the carrots causing them to get flimsy faster.
Read MoreCarrot skins are perfectly fine to eat so long as you scrub them clean, being careful to remove all the dirt. Plus, when you peel your carrots you often remove the layer where Vitamin C and niacin are most concentrated. So save the unnecessary waste and add them "skin on" to your favorite soup stock, juice or dish - chances are you won’t notice it anyway.
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