As far as I know this is common knowledge, something you all already know and have been doing for years and years and are now thinking, “Why does she think we need someone to tell us this? Duh!”
However, I’m sure that somewhere there’s someone who always buys a ton of carrots on Sunday only to throw them all out by Monday because they’ve gone all mushy and brown and yucky (Excuse the vocabulary. I’ve been hanging out with my 3 year old nephews a little too much lately).
So for the sake of this one very pissed off carrot lover out there, I dedicate this post that will help them keep their favourite veggie almost-fresh for up to two- yes, TWO- weeks!
I admit I’ve kept them even longer than that 😉
At this point I’d like to give a shout out to my granny who told me about this little trick.
You will also need some fridge bags and a straw.
Here’s the thing. Carrots go bad so quickly when they’re not peeled. I have no idea why.
So to keep them hard and crunchy for longer, you just need to peel ‘em! How simple is that?
Wash them first though.
Now peel them.
And chop off the fronts and ends too.
Put every couple of carrots in a plastic bag.
I’m not sure if this makes a difference, but I’m sure that getting most of the air out of the bag before I close it is good for locking in the veggies’ freshness.
This is what I do (I heard this somewhere before but I don’t remember where). I stick a straw through the opening of the bag, suck the air out and then quickly twist it closed.
Now you’ll have crunchy carrots for a pretty long time.
It’s an added bonus that you can just grab and chop anytime you need them without having to go through the whole peeling thing over and over.
Wish it worked for other veggies 🙁