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tips & tricks

Storing fruit and vegetables

Most fruit and vegetables can simply be placed in the produce pouch and stored in the fridge but here are a few that in our experience stay fresher with a little more attention.

Asparagus: 
place in a glass jar with a few millimetres of water in the base, place the whole jar into a produce pouch and refrigerate.

Avocado:
once ripe, keep whole avocados in a produce pouch in the fridge. For cut avocados place cut side down on a saucer, place saucer in a produce pouch and refrigerate.

Berries: 
place berries in a glass/ceramic bowl, place the whole bowl in a produce pouch and refrigerate.

Broccoli:
cut into florets, place in produce pouch, rinse and refrigerate.

Carrots: 
place in produce pouch, rinse and refrigerate. Rinse again every four or five days to prevent them drying out.

Cauliflower: 
cut into florets, place in produce pouch, rinse and refrigerate.

 

Celery: 
cut into stalks, place in a glass jar with a few millimetres of water in the base, place the whole jar into a produce pouch and refrigerate.

Lettuce: 
rinse, place in a glass/ceramic bowl, place the whole bowl in a produce pouch and refrigerate.

 

Pumpkin:
remove seeds from cut pumpkin but leave skin on, place in produce pouch and refrigerate.

Tomatoes: 
place in a produce pouch and store on the bench to ripen, once ripe store in the fridge.

Rhubarb: 
place stalks in a glass jar with a few millimetres of water in the base, place the whole jar into a produce pouch and refrigerate.

Other uses

Almond milk

Soak one cup of almonds overnight (or minimum 8 hours). Drain and rinse the almonds and place in a blender with 2 to 4 cups of water. Blend for 2-3 minutes. Line a sieve with a produce pouch and place over a bowl or jug. Pour the nut mix into the produce pouch and strain, you can speed this up by holding the top of the produce pouch and twisting it closed then squeeze and press to extract milk. Sweetener and extra water can be added if desired, mix well. Store in the fridge for up to 3 days.

Drying herbs

Harvest herbs in mid-morning after the dew has dried. Remove old, dead, diseased or wilted leaves. Tie stems in bundles and place inside a produce pouch with stem tops at the top of the pouch. If you have short stems or loose leaves simply place inside a produce pouch. Hang the produce pouch in a warm dry spot. Herbs can take a few hours to several days to dry fully.

Labna (yoghurt cheese)

Mix 1/2 teaspoon of fine sea salt into 500ml of Greek yoghurt. Place in produce pouch, sit in a sieve/colander over a bowl and allow to drain for six hours in the fridge. For thicker consistency drain longer. Drizzle with olive oil and serve with fresh herbs, tomato and cucumber alongside bread and crackers. 

Ripening fruit

Place fruit to be ripened in a produce pouch and hang in a warm, dry place out of direct sunlight. Adding an apple or banana to the bag can speed up the ripening process. 

Sprouting beans

Place 2–3 tablespoons of seed in a produce pouch, place pouch in a bowl of water and soak for 10 minutes (or longer for larger seeds). Drain. Place in a cool place out of direct sunlight, rinse twice a day and drain well (the seeds should remain moist but not sitting in a puddle). When your sprouts are ready (4-6 days) place them on a paper towel to absorb any excess moisture then transfer them into a clean dry produce pouch and store in the fridge.