J & J Ramos Farms fresh farm produce are pesticide free, so they are guaranteed fresh from the soil to your table.
Fruit care info:
Give your berries a hot bath
Once the weather gets hot we often find ourselves eating berries by the basketful. But even with a healthy appetite and refrigeration, uneaten berries can go moldy overnight. One way to stop the onset of the fuzzy fungus is not with pesticides, but by giving your berries a hot bath before storing them. Called ‘thermotherapy’ the process simply involves immersing and swishing berries in their plastic basket in a pot of hot water. The hot water kills off mold spores and keeps them fresher longer. Strawberries, blueberries and raspberries fare best at 125 degrees for 30 seconds. After bathing the berries spread them out on a towel to allow them to breathe and then store.
Keep tomatoes OUT of the refrigerator
Tomatoes are a staple for most of us year round, but keeping them from rotting in the summer can be difficult. Putting tomatoes in the fridge may seem like a sure-fire way to keep them fresher, longer, but think again. One of the most common food storage mistakes is keeping tomatoes in the refrigerator, when in fact keeping them in cold temperatures rids them of their flavor and transforms their texture in just a couple of days. Instead, put them in a bowl that you have lined with a paper towel with the stems at the top. The most tender part of the fruit is directly around the stem, making this part most likely to bruise, which leads to rotting. Temperature is another important factor when storing tomatoes and room temperature is preferable — keep them away from heat sources and direct sunlight. And if you’re still not consuming them as quickly as you hope, do move them around in the bowl to avoid bruising. For the less attentive, you can also purchase a special container with controlled ventilation and ridges to keep moisture away. Your tomatoes should keep for at least a week.
Wrap your leafy greens
Leafy greens should be consumed within 1-2 days of purchase to ensure both freshness and that you are getting all the nutrients out of them you can. But if you are going to store these greens, the best way to extend their life is to wrap the unwashed leaves in a paper towel so that the towel can absorb any excess moisture — if the leaves retain excess moisture, they will rot quickly. After wrapping in the paper towel put them in plastic bags and keep them in your fridge. Remember to toss any rotten leaves from the bunch before storing, and keep different varieties in separate bags.
Freeze your fruits and veggies
If you overestimated how quickly you could consume your purchases, don’t get down on their eventual demise – and waste. Instead, chop those ripened fruits and veggies up and freeze them for use on a future occasion. You can freeze items such as bell peppers, green beans, broccoli, brussel sprouts, cabbage, celery, cucumbers, onions, eggplant, mushrooms, strawberries, blueberries, bananas… and the list goes on! Just make sure you blanch them in hot water before sticking them in below freezing temperatures.
From a nutrient perspective, there’s mixed research on whether produce is more nutritious. Case in point: a 2009 review published in the American Journal of Clinical Nutrition reported that there is no sufficient evidence of a difference in nutrient quality. But a 2007 study by Newcastle University in the United Kingdom found organic produce had 40 percent higher levels of some nutrients (including vitamin C, zinc and iron) and a 2003 study in the Journal of Agricultural and Food Chemistry found that organically grown berries and corn had 58 percent more polyphenols—compounds that give fruits and vegetables their disease-fighting benefits—and up to 52 percent higher levels of vitamin C than those conventionally grown.