Savvy shoppers waste less food...and save money, too!
     

Stretch your produce dollars with tips on how to choose, store, and prepare different fruits and veggies!

Purple Cabbage 

Choose:
Find firm, dense heads with shiny, crisp, colorful leaves. Avoid cabbages with bruises and blemishes.

Store:
Store in plastic and refrigerate in the crisper drawer for up to 2 weeks.

Try it now:
Add raw purple cabbage to salads or make a colorful coleslaw by mixing it with green cabbage, onion, shredded carrots, rice vinegar, and a little extra-virgin olive oil. Enjoy it steamed or sauteed too.

Cauliflower 

Choose:
Opt for compact, creamy white, clean heads. Leaves should be green.

Store:
Refrigerate in a paper or plastic bag for up to 1 week.

Try it now:
A good way to make cauliflower is to mash it! Steam small pieces until tender. Then blend with low-fat milk or yogurt and prepare like mashed potatoes (find recipe in our PowerUp recipes). Try roasting or sauteing cauliflower, or add to a stir-fry, soup, or salad.

Eggplant 

Choose:
Select eggplants that are heavy for their size and without cracks or discolorations.

Store:
Both cold and warm temperatures can damage an eggplant. Store in a cool, dark place for up to 4 days.

Try it now:
One good way to prepare eggplant is to grill it. Cut into 1/4 inch thick rounds. Brush with one tablespoon extra-virgin olive oil. Grill on medium-high, turning occasionally until lightly charred and tender, about 2-3 minutes.

Pumpkin 

Choose:
Smaller pumpkins (4-8 pounds) are best for cooking. Look for sugar or cheese pumpkin varieties.

Store:
Store at room temperature for up to 1 month or in a cool, dark place for 2-3 months. Once cut, wrap pieces tightly and refrigerate for up to 5 days.

Try the seeds:
Toss seeds with extra-virgin olive oil and a seasoning of choice. Put a single layer on a baking sheet and toast at 400 degrees for 10-20 minutes until golden brown. Flip seeds every 10 minutes.

Stock up on canned:
It's packed with fiber and is incredibly versatile. Add it to smoothies, soups, pasta dishes, or layered in a yogurt parfait.

Plum 

 Choose:
Select richly colored plums that are slightly soft at the tip. Avoid those with bruises or cuts in them.

Store:
Store unripe plums at room temperature for 1-3 days. Refrigerate ripe plums in a plastic bag for up to 2 weeks.

Try it now:
Remove the pit and enjoy whole, or slice and cube to add to yogurt, smoothies, or even a chicken salad.