Earlier this season I was blessed with a steady stream and quite generous supply of organic fresh-picked lemons from one of my cardiac rehab patients. (Thank you, Bob S.!) Although I couldn’t possibly consume even one of his weekly harvests in a couple of weeks, I found a way to keep them fresh for a long time.
I truly appreciate these little homegrown globes of sunshine as their juice and zest add a zing of freshness to my handmade salad dressings as well as green salads, dips, sides, fish, and fresh fruit. And if you’re a natural homekeeper like me, you’ll also use the lemons for cleaning!
After trying different methods over the years through trial and error and some by accident (!), here are the BEST and WORST ways to get the most juice out of your lemons (and limes) and make them last:
Sealed in a zipper-lock plastic bag and refrigerated! I found they will last for well over a month in the refrigerator — really! The sealed bag helps to retain moisture, so the lemons don’t dehydrate as quickly.
Stored at room temperature on the counter. They’ll get hard and dry. Although I must admit, I sacrifice a few because I love how their bright colors brighten up my kitchen and tabletop.
Stored loosely in your refrigerator. They’ll shrivel up and turn brown even in the crisper drawer.
Stored in the supermarket produce bagsand refrigerated. They’ll dry out in these flimsy bags regardless of where you store them in your frig.
Fit Tip: After you’ve juiced your lemon, slice them into quarters and toss them in your garbage disposal with a few ice cubes. It’ll clean the disposer, knock off the gunk that’s built up on the blades, so they keep grinding properly (it does NOT sharpen the blades), and it’ll smell oh-so-fresh! 🙂 And to get the most juice out of your lemons, here’s my latest and greatest Fit Find!
Fresh fruits and vegetables are excellent sources of antioxidants, vitamins, minerals, and fiber and a special treat at any time of year. However, fruits consistently top the list of produce that are most contaminated by pesticides.
Buying pesticide-free produce is the best choice, but they’re generally more costly or may be unavailable. Knowing when it’s smart to buy organic and when to go conventional, you’ll save yourself some extra money. Continue reading “When Organic Produce Pays Off”→
Berry season is here and it’s time to enjoy all those sweet, luscious strawberries, blueberries, blackberries, and raspberries. But if you’re trying to stretch each grocery dollar, you won’t want to end up throwing your money away.
Berries are a super food, but they’re delicate. How often have you spent $5.00 on a basket of berries only to discover they’re growing fuzzy mold the next day, then end up throwing these precious gems away? Protect your investment with vinegar!
Bathe your berries in diluted vinegar as soon as you bring them home. Prepare a mixture of one part white or apple cider vinegar with 10 parts water. You won’t taste the vinegar since it’s so diluted. Rinse berries, then swirl them in this solution for one full minute:
2 tablespoons vinegar, white or apple cider
1 1/4 cups water
For more berries, double the dose and use:
1/4 cup vinegar
2 1/2 cups water
Vinegar kills the mold spores and other bacteria that are on the surface of the berries. They’ll stay mold-free, plump and firm for a week or more, so now you can stock up when they’re on sale!
Fit Tip: Do not soak for more than a minute or you’ll lose valuable water-soluble vitamins.) Drain, and rinse if desired, then store them in the fridge.