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Kids Can - Tomatoes!

Tomato Food Hero Monthly

When kids help make healthy food, they are more likely to try it. Show kids how to:

  • wash tomatoes by rubbing.
  • spread cheese mixture on bread.
  • open cans safely to avoid sharp lid edges.

Tomatoes - Store Well Waste Less

Store Well Waste Less Tomatoes
  • Keep ripe whole tomatoes at room temperature in a single layer in an open container; avoid direct sunlight. Try to use within 5 days. Short refridgerator storage (3 days) can help delay softening but may also reduce flavor. 

    Tomato - Shop and Save

    Tomato Food Hero Monthly
    • Tomatoes are in season between July and September, so they taste great and cost less.
    • Look for tomatoes that are bright in color and have no darkened areas or bruises under the skin. They should feel firm (not soft), but give slightly when you press on them. 

    Kids Can-Blueberries

    Blueberry Food Hero Monthly

    When kids help make healthy food, they are more likely to try it. Show kids how to:

    ❁ rinse blueberries under cool running water.

    ❁ lightly beat an egg.

    ❁ sprinkle toppings on crisps or sundaes.

    Cheese - Store Well Waste Less

    Store Well Waste Less Cheese

    ■ Store cheese in the refrigerator. Soft cheeses may only keep for a week. The harder the cheese, the longer it can be stored.

    More About Cheese

    Cheese

    ❁ Some cheeses are made with mold that is safe to eat (Brie, Camembert or blue cheese). Mold that is not part of the cheese-making process can cause illness. If you see mold on sliced, shredded, crumbled or soft cheese, throw away all of the cheese.

    Watermelon - Store Well Waste Less

    Store Well Waste Less Watermelon

    ■ Whole melons can be kept at room temperature for 7 to 10 days. They ripen only slightly after picking and begin to lose flavor and texture with longer storage. Refrigerate just before eating if desired.

    ■ Wash under cool running water before cutting.

    Watermelon - Shop and Save

    Watermelon Food Hero Monthly

    ❁ Choose a watermelon that is uniform in shape and heavy for its size. The dark green skin might have lighter green stripes.

    ❁ Look for a creamy yellow spot on the underside. It becomes more yellow as the melon ripens.

    ❁ Avoid melons with soft spots, dents or cracks.

    Asparagus - Shop and Save!

    Asparagus Food Hero Monthly

    ❁ Look for stalks that are firm with tightly closed tips. Color can be bright green, creamy white or even purple.

    ❁ Stalks with the same thickness will cook in the same amount of time.

    Leeks - Store Well Waste Less

    Store Well Waste Less Leeks

    ■ Leeks are best used soon after harvest. Refrigerate in a plastic bag for up to two weeks.

    ■ Wash just before use. Leeks need to be washed well because soil is pulled up around the stem as they grow. There is almost always grit caught between the layers.

    Kiwi - Store Well Waste Less

    Store Well Waste Less Kiwi

    ■ Unripe kiwi can be held in a plastic bag in the refrigerator for up to 6 weeks.

    ■ To ripen, put firm kiwifruit in a paper bag on the counter away from heat and light. To speed ripening, place an apple or banana in the bag with the kiwi.

    Shop and Save - Kiwi

    Kiwi Food Hero Monthly

    ❁ Choose slightly firm, unblemished fuzzy kiwifruit. Size of the fruit does not affect the taste.

    ❁ Press the outside of the fruit with your thumb. If it gives to a little pressure, it’s ripe. If the kiwi feels hard, it’s not ready to eat but could be ripened at home.

    Kids Can - Broccoli

    Broccoli Food Hero Monthly

    When kids help make healthy food, they are more likely to try it. Show kids how to:

    ❁ wash produce under cool running water.

    ❁ measure ingredients and stir them together.

    ❁ peel or cut vegetables.

    Types of Cranberries

    Cranberries

    Fresh cranberries are bland but tart. They are generally added to recipes, not eaten alone. They are also available as frozen berries.

    Red cranberries – deep red color is desirable; tartness develops as the color deepens.

    Kale - Store Well Waste Less

    Store Well Waste Less Kale

    ■ Refrigerate kale in an open or perforated plastic bag for 3-5 days. Flavor becomes stronger and more bitter as kale is stored.

    ■ Wash kale just before using. Storing it wet can speed spoilage. • Fill a large bowl with cool water and swish loose leaves around.

    Kale - Shop and Save

    Kale Food Hero Monthly

    ❁ Look for fresh kale with dark green, small to medium leaves.

    ❁ Avoid wilted or discolored brown or yellow leaves.

    ❁ Kale is available all year. Because it grows well in cooler months it is often available fresh when other produce is not.

    Peaches - Store Well Waste Less

    Store Well Waste Less Peaches

    ■ Keep peaches at room temperature until ripe for best flavor and texture. Ripen peaches in a loosely closed paper bag. Add an apple or banana to speed ripening. Check daily until soft, then eat or refrigerate.

    Peaches - Shop and Save

    Peaches Food Hero Monthly

    ❁ Choose peaches that have an even, creamy gold to yellow color. Some varieties have a red blush but it may not always be a sign of ripeness.

    Create a Compost Bin

    Create a Compost Bin

    A compost bin is a special container that allows you to turn your fruit and vegetable scraps into fertilizer for your garden.

    Make one out of:

    • an old garbage can
    • a plastic storage bin