STORING CARROTS, CELERY, PARSNIPS, AND CELERY ROOT--A GREAT TIP FROM A CULINARY ARTS SCHOOL GRADUATE

A months ago I was privilege to attend a dinner at a cooking school and store sponsored by Waddell-Reed.  I was invited by Financial Adviser Gerald Leffring and attended with some of his family.  The school, Cichetti in North Muskegon,  is run by Jill Hansen and I felt like I was in a candy or toy store.  What a fun night. 

 

Fireplace at Cichetti.

Jill sells salts from around the world.

Jill didn't give out recipes, but I took copious notes and have pretty much duplicated most of her different items and my copy-cat recipes will appear on this blog.  She did give some great helpful hints too.  One hint was for storing carrots and celery.  I expanded it to carrots, celery, parsnips, and celery root as that is what I bought at one of the last Farmer's Markets of the season to duplicate one of Jill's recipes.  After I purchased the vegetables I decided to go to Maine and didn't have time to cook them so I tried Jill's hint.

Jill said to store carrots and celery wrap them in aluminum foil and put them in the refrigerator.  I didn't have any celery, but I wrapped my other vegetables.

My aluminum wrapped vegetables.

 

 

 

 



After almost three months in the refrigerator, the vegetables look as fresh as when I bought them.

 

 

 

 



Look how beautiful these carrots look.

 

 

 



 These poor carrots are only a few weeks old.  They got lost in my refrigerator vegetable drawer.  They look pretty sad.  So thank you, Jill, for a wonderful hint that I will be using often.

 

 

DO NOT STORE POTATOES OR SWEET POTATOES IN THE REFRIGERATOR.  Both kinds of potatoes need to be stored in a cool, dry, dark area.  Do not store potatoes and onions together.