2. A cantaloupe is ripe when it has a more golden color and when it starts to smell more like a cantaloupe. Plus a cantaloupe with tighter weaving will be sweeter than one that has a more spread out weaving.
3. You can tell that a watermelon is ripe by placing a hand flat on one side and gently tapping the watermelon on the other side. The more vibrations you can feel, the riper the watermelon.
4. Applesauce is best made with a variety of apples. My favorite combination: McIntosh + Cortland + Empires. McIntosh apples provide a smooth consistency to your applesauce, and Empires provide the pink color for your applesauce. (Hint within a hint: to get the pinkest applesauce....leave the skins on when you cook your apples)
5. To keep your potatoes from turning green, store them in a dark place. Light, especially florescent lights, cause potatoes to turn green.
6. You can store apples, potatoes, squash, and several root vegetables all winter long. The secret? Store them in a cool dry place. Emphasis on dry. Be sure to check through your (insert vegetable/fruit here) to pick out any bad ones. The saying is true, one rotten apple turns the whole bunch!
7. Cheese will keep for a long time. But, whenever you take your cheese out to cut some for a party, or to shred some into your macaroni and cheese, don't handle the cheese with your bare hands. One not very well known fact...the oils on your fingers cause cheese to mold faster.
If anyone else has some produce tips, for storage or cleaning etc....let me know. =)
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