Directions For Use
1. Rinse the dish set.
2. Wash your vegetables.
3. Cut and trim the fresh vegetables.
4. Place them in the dish set, on the table.
They’ll last for days, ready to eat!
Best results are achieved with fresh, unpeeled whole vegetables.
Select as many favorite veggies as you would like to eat in the next few days, such as: celery, carrots, lettuce, kale, radishes, green beans, sugar pea pods, and more!
You can try fruit*, but the VeggiDome was designed for veggies.
Use a clean knife, clean colander for washing, and a clean surface to place and cut the fresh vegetables. A clean dish or stone is preferable to a wood or a commonly used cutting board. Do not use a cutting board that is used for meat.
Suggestion for your first time: Rinse and trim seven celery sticks, seven carrots, seven lettuce leaves (off the head). Then place them in the Dome with a few choice vegetables you like, and put the top on. It's better to start with the basics. Actively eat the vegetables whenever inspired.
~ Recommendations ~
To approach ZERO veggie waste, wash and pry off OUTER LEAVES to put in your VeggiDome to eat first and chop into salads or cook. Inner leaves, younger growth are bagged with twister and all, and placed back in the fridge for another time.
In a few days, or whenever you add new veggies, check the trimmed edges of the older veggies and slightly trim again if desired. This is NOT a SCIENCE EXPERIMENT - you can keep veggies in for a week and observe them, but this method works best when you eat veggies daily!
Caution: sliced bell peppers, raw corn, bruised green beans, zucchini, broccoli and veggies with a fuzzy exterior within 2 or 3 days, they should be eaten, chopped into salads or cooked within two days.
Fruit can sometimes attract little flies.
- Open up and wave them out.
- This happens especially with cut fruit and even cut tomato (which is a fruit.)
- Sometimes it does good to also change location in the room.
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, 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.