Mission 2: Washing the Greens

Okay, mission one is going to take awhile to complete. I have to wait for my new knife to get here, I have to get new pots and pans, maybe a new blender/ food processor and all that takes time to find and money to buy. What the heck, I can continue on with what I have though, right? Especially with Mission 2 which is the basics of the basics starting with washing the food.

Now you would think that I would have had this down to a science already and I mostly did. I do know that you should remove any rotting leaves or vegetation from your bunch and to scrub your veggies (with a scrubber for roots and rinds). Here are a few things that I did not realize. . .
1)That I was supposed to dry everything after washing. Water is the enemy of flavor so basically my sauces have been sleeping with the enemy
2)Apples have wax coatings that don't wash off so I probably have a mini candle factory in my small intestine
3)That you don't just run greens under running water.

That third step is a bit one because I do love to use different greens in salads or casseroles or just on their own. What I did not realize is how much dirt and little bugs get into these things that just rinsing under water won't get rid of. Yeah, evidently the correct method is to fill a bowl with cold water (or basin or sink) and bathe your veggies and greens in it agitating the water to let the little bits of gunk come free. Then you lift the produce out of the water, dump out the unclean water and repeat until the bowl comes clean (like washing your hair: lather, rinse, repeat) like this:



Now you'll see that I poured something into the water. A little bit of vinegar helps to kill any insects that may be living in your future dinner. I guess I'm gonna have to apologize to Chris for letting some meat get into dinner then? But do insects really count as not being vegetarian? Hmmmmm. . .I think I would rather not dwell on that for now.

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