/ck/ - Food & Cooking

I used a set of produce keepers and ate them in order from perishable (spring mix, spinach) to medium, (romaine, chard), to crisp (kale, cabbage)

Frozen spinach is good. I keep it around for fast meals.

>year of our lord 2014
>not slashing and burning a forest yourself
>not tilling your own soil
>not growing your own organic produce
plebs

>>5209171
I grow them myself. Growing vegatables is 1000000000x better than buying them at the supermarket, and they taste way better as well I find.

>>5209190
I think by "dont last that long," the OP means they get consumed before he can get down to the store again to replace them.

>>5209171
Canned, no.

Frozen, sure if you're cooking it into something and not eating it raw/dethawed.

>>5209171
Get fresh greens every other week and for the off weeks, take advantage of frozen. Boxed frozen spinach is great, just be sure to squeeze out as much water as you can once thawed.

Gai Lan, Kale, Swiss Chard, and Collard Greens all hold up exceptionally well. Make sure your fridge isn't turned down too low.

>>5209171

I can't really cook but my bf makes kale chips for r paleo diet so w/e

its like pretty good, tastes kinda like chips lol

>>5209243
This. I round things out by keeping some frozen mustard greens and spinach around. Greens are something I run out for once a week or so, while the lion's share of the shopping I can get away with every two weeks.

>>5209252
>i'm a grill btw
>i'm in a relationship
>i'm paleo
>i'm retarded and can't type

Jesus...

>>5209280

Wow, you sure are judgmental. I bet you are a 10/10 olympic god.

>>5209171
I buy my leafy greens once a week. As soon as I come home with them, I take about half of each and wash them and tear them up for salad and put in a plastic bag which I've poked a few small holes in with a skewer (to allow moisture to escape). If I happen to have a large enough tupperware, I'll put a paper towel in the bottom and put the greens in there (changing the paper towel every other day) . The other half of the greens (still in a head) get wrapped in paper towels and put in plastic or paper bags. Greens will go bad much quicker if they are trapped with too much moisture in a plastic bag.
tl;dr a few minutes of prep and my greens stay good twice as long.

>>5209171
usually buy pre-washed spinach or mixed greens in those hard plastic containers. they usually keep for a 1-2 weeks

>>5209195
>>5209194

I have a garden; it doesn't do me any good in February.

>>5209220
It seems like one would lose a bunch of the nutrition when they squeeze out the liquid. Can anyone confirm or deny this?

>>5210100
That water is just water from freezing it, not the water its been cooked in. Frozen spinach has all the nutrition of fresh.

Due to an extremely serious condition, I'm not to eat greens in any significant capacity. Before this issue manifested itself, however, greens were a rather large part of my diet. While to a far lesser degree, I still eat greens but because I'm not to eat them often lest I lose a limb, it's best for me to buy greens that stay fresher longer.
How? Roots.
Buy greens that have roots still attached and store them in thin, plastic containers, root-side down, that have some air slits or perforation. A plastic bag will force moisture directly against the greens, promoting wilt and spoilage. A non-ventilated container will do the same,though not as fast as a bag would. Leaving it out without any covering will dry the greens out, rendering them inedible.
Doing it this way, I've been able to keep a head of bibb for six weeks before any significant decrease in quality owing to wilt or spoilage.
In western supermarkets, root-attached vegetables might be difficult or expensive to come by, so shop for them at Asian grocers, particular those catering primarily to east and southeast Asians. If you've an Italian fresh grocer (most Italian grocery stores outside of Italy sell only packaged or processed foods), you can also find vegetables with roots still attached.
So there you have it.

Roots.
Container or box of thin plastic with some perforation or ventilation slits in it.
Fridge.
Never in a plastic bag.

Studies show that frozen veggies retain the same amount of nutrients as their fresh counterparts. Granted, they don't taste as great, but as long as you can cook decently you shouldn't have a problem throwing in a couple spices and making them flavorful. Canned veggies are the opposite nutrient-wise, and I personally think they're disgusting. I feel your pain, I used to live in a rural area and didn't want to drive to the store every day so I picked up frozen veg.