One of my favorite savings strategies is to buy food that is in season. It not only saves you money, it also tastes better. But you won’t save any money if it spoils before you have a chance to eat it! Properly storing your produce protects your investment. I can’t tell you how many years I put my tomatoes in the crisper and my apples on the counter!
So what’s in season in April?
Asparagus – Make sure you look at the tips. Don’t worry about fat or thin stalks. Buy good looking tips. Store in the fridge loosely wrapped in plastic wrap.
Beets – If you can find beets with the greens still on, look for greens with no brown spots. Cut the greens off, but leave an inch. Wrap beets in plastic wrap and store in fridge. They will keep for weeks.
Lettuce – Loose leaf lettuce will not last for long. Wash, dry well, and store in the crisper with a dry paper towel to absorb any moisture.
Mangoes – Mangoes come in all different shades. What is important when selecting a ripe mango is the feel. Soft = ripe. If you can’t find a ripe one, bring it home anyway and leave it out on the counter. They will ripen up. After ripe, keep in the fridge.
Pineapples – To choose a good pineapple, use your nose. They should smell like pineapple. Then see if you can easily pull a leaf out of the middle. If you can, it is ripe. Pineapples don’t last well, so buy close to when you plan to eat it. I can still taste the $1 pineapple we bought for Christmas breakfast. Yum. I’m hoping we see $1 pineapples again soon!
Rhubarb – Find firm, red stalks. Store in the crisper and use quickly.
Spring Peas – Look for peas on the smaller size that look plump. Store in the crisper. You need to use them quickly or they lose some of their sweetness.
Are any of these on your favorites list?
Are You Tired of Processed Crap?
Subscribe Today and Download My Free Healthy Grocery List. It's your cheatsheet to a less processed life. Then, each week, I'll help you take charge of your health by emailing you the best real food recipes and non-toxic DIYs.