Shopping Smarter at the Local Farmers' Markets
l Handle produce very gently to reduce bruising. Bacteria can survive and thrive in the bruised areas.
l Wash all fruits and vegetables with cool running tap water before eating. Don't use dish soap or detergent because the FDA hasn’t approved or labeled these products for use on foods.
l Look for produce that’s free from weird unusual odors or colors and signs of spoilage.
l Remember to cut away bruised parts before eating. Remove the outer leaves from lettuce and cabbage.
l Buy only the amount you can use in a short period of time, to prevent waste.
l When buying cut fresh produce, keep it cold during transport .
l Wash your hands for at least 30 seconds with soap and water before handling produce.
l Wash all fruits and vegetables with cold running tap water right before eating. Don't use dish soap or detergent because the FDA hasn’t approved or labeled these products for use on foods yet.
l Scrub melons with a brush and running water, so bacteria can't be transferred from the outside of the melon to the inside by a knife.
l Keep fresh cut produce cold by placing the serving containers on ice. Perishable food should never spend no more than 2 hours in the "danger zone" (40 to 140oF).
l Store produce in containers that are free from excess liquids and recently washed.
l Refrigerate cut produce and use within a few days to avoid spoilage.
Chris Seim Realtor Serving Gig Harbor, Port Orchard, Kitsap and Pierce County