February 21, 2020

Check out my latest in the Washington Post, about the sad day when our freezer stopped freezing and how you can avoid or mitigate your own soggy, defrosted disaster. Read it here

February 18, 2020

What you see: Rough, pockmarked plum skin with sunken areas

What it is: Poor storage probably caused dehydration and pitting; this plum may have also suffered a bruise that left it flattened

Eat or toss: The plum isn’t unsafe, but probably won’t taste very good

The s...

February 12, 2020

A chard stalk is a silly thing to waste. It’s so pretty! And so delicious, and not terribly fibrous, which makes it especially adaptable for recipes. If you invested in a bunch of chard for a recipe that only requires the leaves, I’d first suggest seeing if there’s a w...

February 5, 2020

What you see: Hard, sand-like bumps or a gritty texture on your egg’s shell
What it is: Calcium carbonate deposits.
Eat or toss: The egg is fine. Large deposits might make the shell more likely to crack if it's jostled, but as long as the shell is intact, the yolk and...

January 27, 2020

What you see: Water spilling out of your pepper when you slice it open
What it is: It’s hard to say for certain, but if the pepper otherwise looks fine, it could be water from washing after harvest
Eat or toss: If the pepper otherwise looks fine—no visible mold or...

January 14, 2020

What you see: An onion with a thick, white “core”
What it is: An especially prominent onion stem
Eat or toss: Cut around the stem area; it will be too thick and dense to eat. The rest is fine!

The story: 
While we don’t normally think of onion layers as leaves, that’s e...

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