GREEN BELL PEPPERS:
STORE: Proper storage can extend their useful life, preserve their nutritional value and help retain their flavor. Store green bell peppers for short-term use by refrigerating them in the produce drawer of your refrigerator. With proper refrigeration, a healthy bell pepper should last from three to five days in the refrigerator.
USE: Whether you eat them raw, roasted, or cooked, green peppers add a flavorful punch to any dish. Enjoy crunchy strips of raw bell peppers in your next vegetable platter, add soft pieces of roasted pepper to salads or sandwiches, or add them to stir-fries, soups and stews. Cooking green peppers in any form will be sure to bring out their sweetness.
PREP: When it comes to preparing bell peppers, first wash and dry them. Then, remove the stem by cutting around it in a circle. This gets rid of most of the seeds. When you look inside, you’ll see the white “ribs”; slice down the ribs, so that you have three or four pieces of pepper.
YELLOW SUMMER SQUASH:
STORE: It can be kept in the fridge for up to one week. When you’re ready to use it, wash the squash, then slice both ends off.
USE: Whether creating a delicious salad, grilling vegetables, or sautéing them for an extra touch, summer squash is a beautiful, simple, and easy addition to any summer dish.
PREP: To prepare squash, start by washing it off and drying it. Then, when you’re ready to use it, slice both ends off and cut it into the size pieces you need for whatever dish you are preparing.
STORE: Place beets unwashed in a cool place, like the refrigerator crisper, in a plastic bag where they will keep for two to four weeks. To increase storage life, remove the greens, but be sure to leave at least an inch of the stem. Use gloves to prevent staining if that’s a concern.
USE: Beets make a great addition to sweeter summertime dishes. Whether you make them in a glaze, roast them for a refreshing salad, slow cook with a delicious roast, or sauté them with greens, beets add a beautiful color and flavor to almost any meal.
PREP: Wash the beets whole, and trim to one inch from the stem to minimize bleeding before placing on a baking sheet. After cooking, trim off about 1/4 inch of the beet roots. Then rub off the skins, which should slip off easily after cooking.