Now I know after you get home from the supermarket with your crumpled up list in your pocket, the very last thing you want to think about is more prep work, but trust me, this is reasonably painless and well worth the extra effort. Plus, your turkey should not even be in your refrigerator yet, so all you have to deal with are vegetables, herbs and a little pork.
The easiest to store are your potatoes. If you followed the list I provided, grade A russets are sold individually and they make the best mashed potatoes. To store them for the next few days – or weeks – simply put them in a dark and cool space. Just make sure they are not hanging out with your onions or your garlic because each of these vegetables gives off ethylene gas which causes the other to spoil. Remember, good fences make good neighbors in the vegetable world too.
Another easy vegetable is mushrooms. If you are using your mushrooms within a few days simply leave them in the container the supermarket provides and put them in the fridge where ever there is a spot. It’s really very easy.
Your sprouts will be packaged in mesh bags or plastic depending on where you shop. Either way, store your sprouts in the refrigerator with your carrots and celery. Seriously, Thanksgiving is easy!
Your lettuce, whether it’s Boston, leaf, bib or butter, should be stored the same way and it’s simple. I used paper towel because I’m having an eczema crisis, so tea towels would be better, but you can use what ever absorbs water that is clean and you are okay being without until Friday. You will also need a large resealable bag. Gently break off all the lettuce leaves from the head and rinse each one under cold water. I used a clean kitchen towel to dry the leaves and then I rolled the leaves up like a lettuce burrito in a sheet of paper towel. The lettuce will stay crisp and green for up to two weeks as long as the bag stays sealed and the lettuce is dry.
With your fresh herbs you will want to take a jar or small glass and fill it 1/4 full of water. Cut the very bottom of the stems of your herbs off and make sure the leaves are completely dry. You can dry the leaves with a tea towel or paper towel. Be gentle, you don’t want to squish your herbs yet. Place the entire bunch in the jar and cover it with a loose bag. Place the whole shebang in the fridge. If your herbs are going to be hanging out for longer than three days check the water and change it if it starts turning green. Herbs should keep for up to two weeks in the refrigerator.
For now, store your organic meats in the freezer. You won’t need your bacon until Friday when you’re reading for those leftovers and the sausage can be taken out and put in the fridge on Wednesday. If you have a loaf of Udi’s bread, you can store it in the freezer until Wednesday too. Don’t worry I’ll remind you of everything.
If you were able to buy tomatoes and avocados that were mostly ripe then put them in the refrigerator along with everything else and the ripening process will stop. If your avocados are like rocks, however, don’t panic. You have a few options. We eat a lot of avocados – about 10 every week – so I’m speaking from experience when I say putting them in a paper bag will not work. If you have a ripe banana or a pear that will do the trick. I usually stick our avocados on the window above the kitchen sink next to the ripening applepears and in a couple days they are ready to eat. To stop them from getting too soft, put them in the fridge. If you are really in a hurry, put everything in a paper bag.
Now that everything is processed and put away you can put on a happy Thanksgiving face, relax turn on your Roku and enjoy two free movies with their new M-Go service. Even Frankenstein approves. Don’t worry though, I’ll be back tomorrow to talk turkey!