Filed under: Money — Savvy Housekeeper at 7:40 am on Friday, July 10, 2015
The Kitchn tested three ways to store salad greens to see which method kept them fresh the longest. They tried putting them in a puffed up bag, wrapping them in paper towels and then putting them in a bag (my current method), and putting them in a box with a paper towel over them to absorb the moisture.
The winner? A Container with Paper Towels. After 10 days, the salad greens were still usable.
That’s a long time to store lettuce. I’m going to give it a try.
Filed under: Food/Drink — Savvy Housekeeper at 8:29 am on Thursday, July 9, 2015
I recently tried making nasturtium butter and was pleased with how easy it was. I tried it on roasted salmon and loved the subtle, delicious flavor–plus the melting flower bits looked so pretty on the meat.
This is also a great way to use up nasturtium from the garden. You know, these guys:
I followed the Food Wishes video, which you can see below. How To Make Nasturtium Butter:
1 cup nasturtium flowers
3 Tablespoons butter
1. Pick a packed cup of flowers. Wash and dry thoroughly.
2. Remove the petals from the flowers and crush into a paste with a mortar and pestle.
3. Smoosh the paste into room-temperature butter.
4. Roll the butter into a sausage-shape in plastic wrap. Wrap and put the butter back in the fridge so it will harden.
To use, slice off a pat and use anytime you want to add fancy butter to something. Chicken, fish, and steak seem like they would all benefit from it.