Ready for a Healthy Change?
With VeggiDome™ your vegetables will stay fresh, hydrated and delicious – vital and alive – for up to six days. That means no more wilted, wasted vegetables buried in your refrigerator. And it means your family will eat a lot more vegetables. In this way, VeggiDome is keeping veggies alive, in more ways than one.
Operating the VeggiDome ~ Eat your vegetables!
1. Wash and trim an assortment of the whole vegetables, not peeled. Make sure your cutting surface and knife are clean.
2. Let them drip, and place them into the VeggiDome
3. Place the lid, unless you feel like snacking right away!
4. Veggies stay fresh and crisp on your table, outside of the fridge for 4 to 6 days. Eat them!
Best results - are achieved with fresh, unprocessed, unpeeled whole vegetables. Select as many favorite veggies as you would like to eat in the next few days and include a sample from every type of veggie you buy!
Best lasting - Whole celery, carrots, unsliced tomatoes, radishes, sugar pea pods, brussel sprouts, lettuce (whole or half leaf, not chopped,) bok choi, sunflower sprouts, and cucumber can be cut (not peeled).
Eat within two days – Broccoli (buds start to flower in several days), Kale (large leaves can start to turn yellow after 3 days, like leaves growing older on the living plant), older green beans and other rough skinned vegetables can grow tough or show brown at bruises after 3 to 5 days.
Eat tomorrow - Tomatoes that are cut, bell peppers that are cut, may get slick at the cut, trim this 1/8 inch off before eating and eat soon.
THE SCIENCE BEHIND THE SHAPE OF THE VEGGIDOME
Normally, cut veggies emit a natural gas (ethylene) that can cause them, or other veggies nearby to ripen quickly when they are stored. However, with the VeggiDome this gas slips away between the dome and lid. It also escapes every time you open the lid to eat veggies; you refresh the air. This process helps vegetables last longer.
Most importantly, the VeggiDome maintains a humid environment that helps keep produce fresh. The life supporting moisture is supplied by the vegetables themselves. In the VeggiDome the plants can actually "drink" water from the air! This is quite different from a refrigerator where air is quite dry and dehydrates anything that is exposed.
As time goes by, vegetables left inside, or outside the fridge will degrade. But with the VeggiDome on your table, veggies are no longer out-of-sight and out-of-mind. These are vegetables that you're soon to eat, cook with, or chop in a salad. You see the veggies every day and eat them, creating a new, healthy daily habit. This also saves money from less waste of produce formerly forgotten in the fridge.
Food Safety in Your Home
Whenever you are bringing fresh produce into your home or preparing food in your kitchen it is best to remember that food can become contaminated with bacteria, viruses, and parasites, which can cause food-bourne illness in humans. Contamination with food-bourne pathogens can occur at any point during the farm-to-table journey, including in the home.
Steps to decrease risk of food-bourne illness:
1) Wash hands with soap immediately prior to handling fresh produce
2) Use clean tools: clean surfaces on which vegetables are placed, clean cutting boards, and clean knives. A common bacterial cross-contamination occurs if a cutting board has been previously used to cut raw meat, and is then used to cut vegetables, without being cleaned in between.
3) Wash vegetables in clean water