KitchenModern Kitchen, Vancouver
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Photography: Bob Young (bobyoungphoto.com)
What Houzz contributors are saying:
5. Prep veggies and store with care. There’s a bit of a catch-22 here. You’re more likely to eat fresh veggies when they’ve already been washed and prepped — but this also makes them prone to spoil faster. Take care to buy only as much produce as you are realistically able to eat in a week, and handle it gently if you choose to prep in advance. Washed and dried lettuces can be stored wrapped in a clean tea towel or paper towel and tucked inside a zip-top bag. Cut veggies hold up well in airtight food storage containers kept in the fridge.
5. You still have to wash your vegetables. Even when your crops are pesticide-free, it’s important to wash them thoroughly to remove soil, bacteria and parasites like Toxoplasma gondii. A big salad spinner will be your best friend.
2. Use every drop. Learn to repurpose water. One easy way is to capture under your colander the potable water you use to rinse fruits and veggies, and deposit it in the garden. Do the same while you wait for your hot water to come in.
5. Make it easier to cook. Wansink admits that the science isn’t as strong here, but it’s based on a few trends he and his team have observed about what people say they do. Things like making it easy to prep food, especially vegetables, making sure your fridge door swings directly open to the sink and having bright halogen spotlights, music playing and a prep space for a helpful friend, spouse or kid — these things entice people to cook more fresh food at home. (He notes that the direction of a fridge door can be switched for $40 unless it’s a side-by-side model.)