Its harvest time for all those rain-barrel-watered garden veggies.
Save water during cooking by rinsing the produce in a large bowl of water and gently scrubbing with a veggie brush. Steam the veggies instead of boiling – it preserves nutrients in addition to water. If you choose to boil, use the minimum amount of water and save it to water plants later.
And to preserve fruits and veggies, eat them in order, starting with the things that will go bad the soonest:
First: bananas, berries, cherries, kiwis, avocado, spinach, lettuce, and grapes
Second: tomatoes, mango, peaches, pears, melon, apricots, and zucchini
Third: cucumbers, pineapple, and pomegranates
Last: carrots, potatoes, celery, apples, grapefruit, and oranges
Photo © Liz Van Steenburgh