4 Easy Ways to Wash Vegetables from Your Farmers Market Haul
Updated: Dec. 20, 2021Rinsing away pesky bugs is only one reason we should wash fresh vegetables.
When the better part of your Saturday morning is spent happily comparing fresh leafy greens and rainbow-colored bell peppers at a local farmers market, it’s safe to say that hunting for veggies is more than just a routine part of grocery shopping–it’s an experience, and a fun one at that. Before you start whipping up that veggie casserole, though, it’s crucial to properly wash and prep your produce. Trust us! The 10 minutes it’ll take is definitely worth your health and safety. Here are my four favorite methods for quickly washing produce:
1. Rinse in cold running water
Best for: Delicate produce
It’s wise to first get rid of any germs on your hands so they don’t transfer to the freshly picked veggies. After washing your hands with warm water and soap, gather the vegetables and cut off any visibly damaged areas with a sharp knife. We know it’s tempting, but don’t peel the veggies just yet–simply rinse them under cold water in a sink, rubbing each section gently. Once you’ve patted the vegetables dry with a paper towel, you’re free to peel and prepare them any way you’d like. If the veggies are tightly packed, like those delicious cherry tomatoes you couldn’t resist snatching up, be sure to separate them to rinse each one.
2. Soak
Best for: Tightly packed, unevenly textured vegetables
Reaching every nook and cranny can seem next to impossible with broccoli, cauliflower and any other farmers market finds that sport a rough, bumpy texture. Since simply rinsing these types of vegetables won’t guarantee complete cleanliness, it’s best to soak them, too. Fill a large pot with cool water. Add the vegetables and turn each one so that every inch gets wet. Allow them to collectively soak for about two minutes, then rinse each one thoroughly; this ensures that any lingering dirt particles and contaminants hiding in the veggies’ raised exteriors are washed away completely. Never soak porous vegetables like mushrooms.
3. Scrub with a vegetable brush
Best for: Firm vegetables
The sturdier the veggie, the easier it is to scrape away leftover residue from pesticides. Using a produce brush, scrub cucumbers, squash and other types of firm vegetables while simultaneously rinsing them in cold water. Once they’re all clean, blot dry with a cloth. The bristles of a vegetable brush also work hard to remove any small garden bugs that are clinging for dear life–most definitely an incentive to get them squeaky clean.
4. Wash vegetables with a white vinegar solution
Best for: Any veggie begging for a deep clean
Vegetables are pretty low-maintenance, and can be disinfected with just water–most of the time. In fact, the Food and Drug Administration advises against the use of detergents, soap or any other commercial product altogether while cleaning them. However, for those of you who are extra wary of getting a foodborne illness from a contaminated veggie, a homemade white vinegar solution can be used to sterilize them. Combine 1½ cups water with ½ cup white vinegar and add a teaspoon of lemon juice. Soak or spray veggies with the mixture, and dry with a clean towel. The acidic cleaner is completely safe, and let’s be real-if there’s a chance to use white vinegar, we’re the first to jump on it.
The moral of the story: Just because your veggies are farm fresh does not mean they’re free of dirt, bugs, pesticide elements or bacteria that could potentially cause food poisoning. These four quick steps will keep produce cleaner and fresher and make them taste that much better–so you can enjoy every bite without having to worry.
Once you’re finished cleaning the veggies, use them up with our favorite recipes for roasted vegetables!
Oven-Roasted Asparagus
Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
Cumin-Roasted Carrots
Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida
Roasted Vegetables with Sage
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
Smoky Cauliflower
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Pomegranate-Hazelnut Roasted Brussels Sprouts
I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania
Roasted Cabbage & Onions
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Garlic-Herb Pattypan Squash
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Rosemary Roasted Baby Carrots
Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
Roasted Curried Chickpeas and Cauliflower
When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania
Roasted Butternut Squash Panzanella
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Lemon Pepper Roasted Broccoli
Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina
Browned Butter Roasted Cauliflower
When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington
Roasted Fresh Okra
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Spiced Carrots & Butternut Squash
When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas
Roasted Squash, Carrots & Walnuts
After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
Pasta with Roasted Garlic & Tomatoes
Here’s a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. — Aysha Schurman, Ammon, Idaho
Roasted Acorn Squash & Brussels Sprouts
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
Roasted Green Beans with Lemon & Walnuts
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Winter Squash, Sausage & Feta Bake
This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. —Craig Simpson, Savannah, Georgia
Garlic-Roasted Brussels Sprouts with Mustard Sauce
Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Roasted Vegetable Dip
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
Savory Roasted Carrots with Mushrooms
You’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana
Lemon Roasted Fingerlings and Brussels Sprouts
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
Roasted Asparagus & Tomatoes
I have a habit of buying too much asparagus when it’s in season, but it doesn't go to waste! I toss the spears with cherry tomatoes and goat cheese for this side. Be sure to use good quality goat cheese—it makes all the difference. —Holly Battiste, Barrington, New Jersey
Roasted Cauliflower & Brussels Sprouts with Bacon
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida
Roasted Green Bean Salad
This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
Oven-Roasted Spiced Carrots
I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri
Roasted Pumpkin and Brussels Sprouts
While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Roasted Herb & Lemon Cauliflower
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Roasted Brussels Sprouts with Cranberries & Almonds
If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Herb-Roasted Mushrooms
My husband grows herbs, and we use whatever’s in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. — Jennifer Larison, Tucson, Arizona
Garlic Roasted Winter Vegetables
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. —Donna Lamano, Olathe, Kansas
Roasted Red Pepper Tapenade
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Parmesan Roasted Broccoli
Sure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
Roasted Carrots & Fennel
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
Roasted Butternut Squash & Rice Salad
We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois
Roasted Beet Salad with Orange Vinaigrette
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
Lemon-Roasted Asparagus
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Roasted Red Pepper Bread
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. —Cheryl Perry, Hertford, North Carolina
