I stuffed my head full of ideas at the Ancestral Health Symposium. Here's my recap of some of the things I learned in the presentation...Read More
To Fridge, or Not to Fridge: That is the Question
So… you’ve banished grains from your diet. Your coffee is “enjoyed” black, and you enthusiastically share recipes renovated to include elk and bison. Maybe, like me, you’ve also started receiving a weekly delivery of local, organically-grown produce.
And if you’re like me, when you were unpacking your box of butter lettuce and eggplant and red onion and oranges and dragon tongue beans on Thursday night, you wondered: should all of this stuff go directly into the fridge? into a “cool, dark place?” into an attractively-arranged bowl on the countertop?
What’s the best way to treat and store this beautiful bounty to feed my body and soul? (or something along those lines…)
I’m glad you asked!
Tomorrow, I’m going to rant like a maniac about a truly craptastic article I read in Cooking Light last month. But today, I want to pass along helpful information I learned in the same issue.
WHAT TO STORE WHERE
The following will be happiest kept in the produce drawers of your fridge.
Keep these guys out of direct sunlight and place them in a ventilated bowl. May I suggest a lovely colander?
* move to fridge when ripe
Think of these tasty ingredients as the little trolls that want to live in the dark. Keep them away from light in a well-ventilated cupboard (even trolls need air).
White potatoes (which I know you’re not eating, right?)
Now that you know how to safely stow your ingredients, here are some of my favorite recipes to transform those raw materials into satisfying meals. Yumm-Eeee!
Bigos (the perfect cool weather dinner)
EZ & Fast Chicken Coconut Curry
Mole Pork Chops (scroll down)
Thai Beef & Basil