People come in all types. In today’s case, it is the lettuce and produce washers. Some wash immediately upon arrival home from the market while others wait until just before use. Salad aficionados may tear their lettuce or use knives. There is an urban myth out there about metal knives causing browning of the lettuce leaves. This led to the development of “lettuce knives” which are plastic and serrated. All of the above are perfectly acceptable and depend entirely on personal preference. What is not acceptable is not washing salad greens, even pre-washed packaged lettuces.
Why Produce Needs to be Washed:
Think of the number of produce items you have picked up to test for ripeness and bruising. Now think of all the other shoppers and handlers who have touched that item. Gross! Makes you want to run and wash all the produce in bowls on tables and in the refrigerator, doesn’t it? There are other reasons to wash produce carefully:
- Avoid eating tiny bugs, worms, and slugs that can hide. Although your stomach acid can likely handle digestion, the taste and esthetics are not the same.
- Fruits and vegetables grow in dirt and on shrubs, trees, and vines, which allow dirt and grit to remain on the produce.
- Remove surface pesticides and herbicides. Most growers use them, even organic growers. Soaking in water, a vinegar bath (1/2 cup vinegar per 2 cups water), or baking soda in the water will help remove some of them.
- Even pre-washed and “triple washed” produce needs to be washed at home. The Food and Drug Administration (FDA) recommends using bleach in the cleaning of produce as it kills E.coli and salmonella. The chemicals, like chlorine, may remain on the produce.
- Wash the inside and individual parts. Even if you are peeling the fruit or vegetable, you take a chance of contaminating the interior each time the knife or peeler moves through the skin and along the interior.
- Rough textured foods like broccoli and cauliflower needs to be rinsed very carefully.
- Spring onions are hollow tubes that can harbor live organisms and debris
Now we come to the action that separates the safe from the unsafe practices.
Many wash their salad greens by rinsing under the faucet or with a spray attachment, but there is a better way to clean your greens.
How to Wash Salad Greens:
- Begin by washing your hands carefully.
- Fill a large bowl with cold water. You may add a small amount of vinegar to the water.
- Separate the greens and add to the water.
- Swirl the water to allow the water to get into all the little nooks and crannies and creases in the leaves.
- Allow the salad greens to remain in the water for at least ten minutes to allow dirt and grit to fall off the greens and onto the bottom of the container.
- Remove the greens from their water bath, rinse, and place on clean kitchen towels. Shake and pat the greens to start the drying and finish the process with a salad spinner.
- If you do not have a salad spinner, you are about to have some real fun. Turn on your favorite dance tune and get ready. Place the greens in their towels in a plastic bag, like those from the stores. Tie the bag and do some big arm circles and ‘round the head swirls with the bag held by the handles. The water will slide right off the greens and onto the toweling.
Lettuce Fun Facts:
- Shredded lettuce can last a week when refrigerated properly.
- Whole heads can last anywhere from one to three weeks in the fridge.
- Allowing the center of the lettuce head to be exposed to air will start the deterioration of the lettuce and you will start to see browning.
More Produce Fun Facts:
Mushy apples, spotty onions, mealy tomatoes, over-ripe avocados? How frustrating! It may be your own fault! Foods must be stored properly for safety, flavor, and texture.
- A quick way to know how to store your produce is to be aware of how the market has the foods in the store. If the fruits or vegetables are located in cool, refrigerated sections around the perimeter of the area, they should be refrigerated at home also. If the produce is displayed on stands in the middle of the section, those should be stored at room temperature at home also. If the fruits and vegetables are being misted in the store, you should consider moisture along with your storage placement.
How do you prepare the produce you bring home from the farmer’s market or grocery store for your family? We would love to hear your own tricks and the measures you take to reduce dirt and unwanted bacteria.