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.
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 potable water. For vegetables where the possibility of contamination by food-bourne pathogens cannot be excluded, a vegetable wash may be used to reduce the risk of contamination (see suggestions below). .
Recommendations for washing your vegetables thoroughly, an excerpt from Rodale’s Organic Life:
Super-Simple Veggie Wash -
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and apply to your produce. Rinse with tap water before cooking or serving.
Leafy Green Wash -
1 cup distilled white vinegar
3 cups water
Mix the water and vinegar together in a bowl. Allow your greens to soak in the bowl for about 2 minutes, then rinse them well.
This wash, which researchers from the magazine Cook's Illustrated found killed 98 percent of bacteria on food, is good for leafy greens because greens are more likely than other forms of produce to be contaminated with E. coli bacteria, according to the CDC. If you want even more of the germ-killing boost, add a tablespoon or two of salt. A study in the Journal of Food Protection found that vinegar's ability to kill E. coli bacteria was "significantly enhanced" when salt was added to the mix.
All-Purpose Germ Killer -
1 spray bottleful of undiluted white vinegar
1 spray bottleful of undiluted hydrogen peroxide
Spray your food first with the vinegar and then with the hydrogen peroxide. Rinse thoroughly.
You can use this on produce or on raw meat to kill E. coli, Listeria, and salmonella bacteria, according to a study in Food Microbiology. You can also use the mixture to disinfect your countertops. Alternately, spray the vinegar and hydrogen peroxide on a surface, then let it dry. Don't rinse or wipe the surfaces down afterwards.