Make room in your Fridge and Leftover Food facts
How many days after Thanksgiving can you eat leftover turkey?
The Answer is simple:
Thanksgiving leftovers can be kept in the refrigerator for three to four days. This means you have until the Monday after Thanksgiving (that’s today!) to safely eat all those delicious leftovers, or place them in the freezer to enjoy later. If you store leftovers in the freezer, they will be best if used within two to six months.
That being said, I hope you enjoyed your Thanksgiving with friends and family; and possibly got some needed time off from work. Lots of you have shared that my tips on how to approach the week of Thanksgiving were super helpful. If you missed it, there is a good “re-boot” regime if you overindulged too much, or are feeling a bit sluggish. Scroll towards the end using this link, here.
So, today I’d like to share some interesting info. Do you know which foods you should not refrigerate? Sorry I didn’t get these to you before you went nuts trying to find room in the refrigerator for all your Thanksgiving creations and leftovers, but now you will know for the future, and can definitely have enough room in the fridge for your Christmas feast 💗
Okay, let’s learn about cold storage and why the chilly air of the fridge can have a negative effect on some of your favorite fresh foods. Keep these foods at their best by keeping them out of the refrigerator.
FRUITS
Melons:
Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp might even help keep the antioxidants more intact. Once they're cut, store them in the refrigerator for three to four days max.
Tomatoes:
The chill of the icebox makes tomatoes dull and mealy. Store on the counter (under-ripe ones can go on the windowsill). If they begin to get too ripe, it's time to make salsa or roasted-tomato sauce. If you are short on time, refrigerate any unconsumed fully ripe tomatoes, but allow them to come to room temperature before serving them. (To speed up this process, slice them while still cold - slices will warm up much more quickly than an intact fruit.) One study, suggests that refrigerating for no longer than three days is optimal.
Avocados:
The creamy goodness of this fruit is best enjoyed at room temp. If they’re very soft, you can get a few extra days by putting them in the fridge, but you’ll pay for it in flavor. It’s better just to enjoy them right away. Don’t buy more than you can use.
Stone Fruit:
Allow peaches, apricots, nectarines and plums to ripen at room temperature. If you can't gobble 'em up right away, place them in the fruit bin of the refrigerator for a few extra days. Be sure to follow the “wash as you eat” rule.
Citrus Fruits:
Citrus is grown in hot environments and the juicy goodness of lemons, limes, oranges and grapefruit thrive in the warmth. Keep close tabs on them, though, as one moldy fruit will infect the others. Cold citrus may be easier to zest but if you choose to go this route, gently press and roll your citrus fruit on the countertop prior to eating. This will help to get the juices flowing again.
Apples:
Freshly picked apples will do well (and look pretty) on your counter.Apples should be stored unrefrigerated for about 7 days after purchase, and don’t need refrigeration until they began to soften slightly. You can make them last a little bit longer by then chilling them in the fridge. The cold air inside the refrigerator tends to break down their crisp texture, and keep in mind, that apples refrigerated too soon will lose flavor and sweetness.
Bananas:
You knew this but it’s worth explaining why this occurs: The cold temps of the fridge breakdown the cell walls of the banana peel, quickly turning it brown and increasing the rate of ripening. If you are looking to make banana bread ASAP this hack can help, but for snacking, keep those bananas on the countertop.
VEGETABLES
Sweet Potatoes and Yuca (cassava, manioc):
These should not be refrigerated. Keep these starchy tubers in a cool, dark, airy space, loosely stacked in a bowl or bins, but not in plastic bags (or moisture will accumulate and will encourage mold and deterioration).
Carrots:
Carrots are great for storing at room temperature! Carrots are a root vegetable that decompose more slowly than other high-water vegetables like squash or even other root vegetables like radishes.
Cut the carrot greens from the carrot root (save them to cook with!)
Do not wash the carrots before storing – washing will remove some of their outer skin and the dirt that prevents spoiling
Store in a cool, dry place on your countertop or in your pantry (don’t let temperatures get above about 70 degrees F)
You can keep carrots stored in the open or put them into a bag and squeeze out excess air
Check on carrots from time to time to check for spoilage. If you see a carrot that have started to get soft or grow mold, remove it from the area with the others (compost it!) so that the growth doesn’t spread to your other stored carrots.
Winter squash:
Squash with hard shells such as butternut, spaghetti, kabocha, and acorn can stay out on or under the counter. What you may not know about winter squash is that they are actually harvested in the summertime. They get their name based on how long they keep. Winter squash have tough exteriors, helping them to last well into the winter months even without refrigeration. When selecting fall and winter squash, choose firm squash with no visible blemishes or soft spots. A ripe squash will have a tan, dry stem and matte exterior. Store winter squash in a dry, cool spot (but not the refrigerator) and use within a month or so.
Peppers:
Store peppers in a paper bag. The refrigerator will soften their crisp texture.
Pickles:
Pickles have enough sodium - a natural preservative - to keep them safe for a long time. The only reason to refrigerate them is if you prefer to enjoy them cold.
COOKING STAPLES
Dried Spices:
It is not recommended to keep spices in a refrigerator. A refrigerator has a higher level of humidity, which can alter the taste and freshness of your spices. The best place to keep your seasonings and spices is in a pantry or cabinet that maintains a cool temperature and is protected from direct sunlight and moisture. All seasonings should always be stored in airtight containers. With proper storage, ground spices can retain freshness for at least one year. If you have large amounts of whole herbs and spices and want to keep them preserved, storing them in the freezer is an option.
Fresh Basil:
Do not refrigerate basil. Unlike cilantro, parsley, mint, and other soft herbs, basil leaves are very delicate and will bruise and turn black if refrigerated. If you follow the steps below, your basil should last fresh for 1 to 2 weeks:
Trim the basil stems. Grab a pair of scissors and snip a little bit off the end of the stems at a 45-degree angle just as you would a flower bouquet.
Fill a jar, a vase, or a glass half-way or so with water and put the basil bouquet (trimmed-stems down) in the water. Make sure no leaves are in the water or they will turn dark and slimy.
Cover the leaves and the entire jar of basil loosely with a plastic bag.
Leave the covered jar of basil on your kitchen counter. I don't recommend storing basil in the fridge as the leaves can easily turn dark, even if covered.
Don't abandon your basil bouquet! Change the water every few days and give the stems a fresh little trim.
Onions:
With the exception of spring onions and scallions, alliums shouldn't be stored in the fridge. These bulbs benefit from being kept in a cool, dry, dark place. And make sure to avoid wrapping them in plastic bags. Your shallots, onions, and garlic want to breathe! The humidity of the refrigerator makes them moldy and mushy. Avoid direct sunlight, but once they are peeled or cut, keep them in your fridge vegetable drawer away from potatoes, as potatoes emit some ethylene that can cause the onions to sprout.
Garlic:
Preserve the powerful flavor of garlic by storing it in a cool, dry and ventilated container. Once the head has been broken open, use the cloves within 10 days.
Olive, Coconut and Avocado Oils:
Olive oil will solidify in the fridge requiring ample time on the counter after removal. Impatient folks may attempt to run under hot water to achieve an oil state again more quickly. The constant changes in temp will alter the delicate flavor of your beloved EVOO; so for best results, keep your oils in a cool, dark place, away from your stove. Even with proper care, oil still has an expiration date, which should be observed. In general, one should throw it out after about six months. Before using suspected rancid oil, take a quick taste to be sure there is no bitterness.
Vinegar:
No need to clog up the fridge with bottles of vinegar. The high acidity levels means it’s perfectly safe at room temp.
Hot Sauce:
There's no need to stash this spicy sauce in the fridge. There's plenty of vinegar to prevent bacterial growth, plus the heat of the peppers is more potent at room temp.
Honey:
Honey can crystallize and seize up in cold temps. Room temperature is ideal to keep this natural sweetener perfectly gooey.
Apple Cider Vinegar:
You don't have to refrigerate apple cider vinegar once it's opened. Instead, store it in a pantry or cabinet, away from direct sunlight. Apple cider vinegar is highly acidic. Because of this, it's unlikely to be contaminated with pathogens.
Almond & Coconut Flour:
Oil-rich flours such as almonds or coconut don’t like light and heat. That means you should keep it in a cool and dark place. As long as the package remains unopened, feel free to store it in a cabinet in the pantry or kitchen. The shelf life of these flours is usually about a year. And obviously, there’s a best-by date on the label. When it comes to an opened package, it’s all about how long you expect to keep it around. If you know you will finish it way before the date on the label, storing the product at room temperature is alright. But if you need to keep it around for longer, possibly even past the date on the label, refrigeration or freezing is in order.
SNACKS
Nuts:
Colder temps help prevent the natural oils in nuts from going rancid, but the cool environment can stifle the nutty flavor; shelled nuts can also absorb other odors lurking in the fridge. Store nuts in an airtight container in the pantry. If you do have a large amount stashed in the fridge, toast the nuts in a dry pan before using.
Coffee:
Humidity in the fridge can cause a buildup of watery condensation, which is no good for the flavor of ground or whole bean coffee. Plus, the fridge isn't cold enough to keep your coffee fresh, and because coffee works as a deodorizer, it will absorb all the aromas in your fridge. Store yours in an airtight container in the pantry instead.
Peanut Butter:
An open jar of peanut butter stays fresh up to three months in the pantry. After that, it's recommended to store the peanut butter in the fridge (where it can maintain its quality for another 3-4 months).
THE BOTTOM LINE
I hope you learned something new, or at least confirmed that what you were doing was right, when it comes to refrigeration storage for some of your favorite fresh foods. I know that I was surprised by a few of these!
As a tomato aficionado, if you take nothing else away from this article, please heed this. Never, ever, under any circumstances, store tomatoes in the refrigerator. Tomatoes begin to lose their flavor and texture when put in the fridge, turning mealy, mushy, and flavorless. Leave them right out on the counter, and get new ones when you run out.
And, now you know how to store those ever difficult sprigs of basil that we always love to put on top of our tomatoes! Hey, have you ever used a salt block to serve tomatoes on? It’s seriously fantastic 🤩
Well, I hope that today’s newsletter has given you some helpful tips to make more room in your refrigerator, especially during the holidays when space is at such a premium. Watch our social posts this week for tips that you can share with your family and friends, and happy eating 💗🍽
Remember, that the Functional Medicine approach we use here in our offices can offer you clear insight as to your health, nutrition, and healing options.
Feel free to come talk to us if you are having doubts or questions about your family’s health. We will give you the honest truth, and the clinical research that supports it.
Remember, the (5) Essentials we talk about at Ferguson Life Health Centers are…
Mindset
Nerve Supply
Nutrition
Exercise
Minimizing Toxins
There are NO LIMITS of what you can create, you are POWERFUL and there is nothing that you can not have or achieve! Believe in your power, believe in yourself and let go of what no longer serves you! ♡ Design your life, Create your reality…
This is life changing!
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