Helpful Hints

Apples 101
  • Jonagold: versatile and can be used in any recipe calling for apples
  • Cameo: can substitute Cameos for Goldens in baking and cooking recipes
  • Empire: cross between Macs and Red Delicious. Firmer than a Mac, so it makes a good cooking apple
  • McIntosh: good eating raw or for applesauce; not necessarily good for baking (can get too mushy)
  • Golden Delicious: all -purpose apple, doesn’t store well. Ideal for making pies, salads and sauces.
  • Fuji: good eating raw or for salads and slaws.
  • Cortland: our new “favorite” eating apple. It is an all-purpose apple you can bake, cook or eat raw.
  • Red Delicious: doesn’t cook well, best to eat them raw.
  • Gala: sweet overall, good for eating raw and for cooking.
  • Granny Smith: hard, crisp and tart. Complimentary with onions, salty foods and cheese.
  • Braeburn: sweet and tart; good for baking as well as eating raw

To keep apple slices from browning, sprinkle them with lemon-lime soda.

Fresh lemon or lime juice. Buy several fresh lemons and limes when on sale or reasonably priced and squeeze the juice into small containers; then freeze them. When fresh juice is needed in a recipe, thaw (or microwave) what you need. Juice can be refrozen.

To get the most juice out of a lemon, orange or lime, bring it to room temperature and roll under your palm on the counter before squeezing. Tip: Zest before squeezing juice. Put zest in a small zip lock bag (double bag) and freeze for use in recipes as needed.

Wrap celery in aluminum foil when storing in refrigerator, it will keep for weeks. If you are always throwing away your fresh celery before it gets soft and you are no longer able to use it, cut up, or chop stalks in your food processor. Divide up into ¼ or ½ c. portions and freeze in plastic wrap in little baggies until needed. This works great in soups and casseroles.

When cooking cauliflower, add 1/2 teaspoon of sugar to the water to keep it white.

To easily grate cabbage, cut chunks into wedges and use a potato peeler (with a wide blade) to shred.

Onions 101
  • Yellow Onion: strongest flavor, best for cooking, high sugar and sulfur content, best for caramelizing and high in dietary fiber.
  • Red Onion: best for raw consumption, good for salads and sandwiches, good for grilling, less sugar and sulfur, prevents cancer growth and development.
  • White Onion: crunchiest, milder flavor than yellow, great for cooking, used in Mexican cuisine, popular pizza topping and an anti-inflammatory.
  • Sweet Onion (Vidalia): papery skin, low sulfur content, high water content, mild enough to eat raw, and great on burgers.
  • Green Onion: mild flavor, most often served raw, popular in Chinese and Japanese cuisine and rich in vitamin K & C.
  • Shallot: sweetest and mildest flavor, most expensive, great for salads and salad dressings, garlic like structure and high in antioxidants.

Use a Potato Ricer to squeeze the liquid out of frozen spinach or frozen zucchini.

Potatoes 101
  • Red Potato: great for soups and stews, waxy texture, good for potato salad, roasts and grills well, high in water content and has a short shelf life.
  • Yellow Potato (Yukon Golds): best for mashing, creamy texture, buttery flavor, has a delicious thin skin and a short shelf life.
  • Sweet Potato: also known as a “Yam”, most nutritious, naturally sweet flavor, used in sweet or savory dishes and high in vitamin B-6.
  • Russet Potato (and Idaho): most common, most versatile, high in starch, fluffy and flaky when baked, thick skin, fries well and has a long shelf life.
  • Fingerling Potato: used in fine dining, thin skinned, great for roasting, popular side dish, many varieties and robust flavor.
  • Petite Potato: great for roasting, medium starch content, easiest to cook, high in potassium and vitamin C.

To store lettuce (tear leaves from stalks and discard stalks) or fresh spinach (remove stems) - rinse and use a salad spinner to dry somewhat. Place semi-wet leaves on a large towel for 15-20 minutes to air dry; then pat dry. Put in a 9x13” plastic container with a sealable lid. Place a sheet of paper towel on the bottom of the container and on top (under the lid). Moisture will build up, so replace the paper towel sheets every day or two. Lettuce will keep nicely for at least a week.