The One Thing You’re NOT Doing with Your Paper Towels (But Should Be)
Updated: May 10, 2021
Paper towels belong in your refrigerator. Surprised? Hear us out!
We’re used to reaching for these handy helpers for spills. But they’re more versatile than a person might think! Whether it’s patting chicken dry to get super crispy skin, or seasoning a cast-iron skillet, paper towels come to the rescue in different ways.
Now, as our gardens flood with produce, we’re looking for ways to keep all the leafy greens and plump zucchini from going bad. It turns out paper towels can even help you keep your vegetables fresh!
Psst! We found the best paper towel brand.
What Do I Have to Do?
It’s pretty simple—all you have to do is line your crisper drawer with paper towels before you tuck your produce in there. Then, replace the paper towel every time you put in a new batch of produce. This makes sure your vegetables stay fresher longer. It keeps the crisper drawer clean, too.
How Does This Work?
Lots of fruits and vegetables, including kale and zucchini, release water after they’re stored. This moisture has nowhere to go and stays in the crisper drawer, and you end up with sad, brown produce. The paper towels absorb the moisture, making sure you never have to deal with limp kale leaves again. Now, you’ll have plenty of fresh veg on hand to make all kinds of summer salads.
It’s important to remember to change out the paper towels frequently, otherwise they’ll go limp from the absorbed moisture and fall apart.
For more secrets about keeping things fresh, check out this guide for storing perishable ingredients. It explains the best way to store everything, from herbs to mushrooms.
Recipes You Can Make with Ingredients from the Garden
Crunchy Lemon-Pesto Garden SaladI love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah
Southern Fried BLTI’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia
Hasselback Tomato ClubsThis no-fuss, no-bread riff on a classic is perfect during tomato season. Make it for lunch or pair it with pasta salad for a light dinner. —Taste of Home Test Kitchen
Italian-Style Veggie WrapsYummy! There are so many great flavors and textures in these wraps. Feel free to experiment with the ingredients—use mozzarella, pepperoni or any combo you like. —Maria Simmons, Rio Rancho, New Mexico
Grilled Veggie PizzaI came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Ramen Noodle SaladWith added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd-pleaser! —Beverly Sprague, Baltimore, Maryland
Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Grilled Zucchini with OnionsWondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Grilled Veggie PizzaI came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Minty Peas and OnionsMother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida
Cod and Asparagus BakeThe lemon pulls this flavorful and healthy dish together. You can use grated Parmesan cheese instead of Romano if you'd like. —Thomas Faglon, Somerset, New Jersey
Shrimp GazpachoHere’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
Savory String BeansI love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. —Ina Reed, Kingman, Arizona
Pork Banh Mi WrapsCrunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious! —Nicole Hood, Leesville, Lousiana
Lemon-Parmesan Broiled AsparagusThese special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania
Festive Tomato WedgesSince I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". —Wilma Purcell, Alma, Illinois
Garden Pork Stir-FryFrom Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmers market. —Kenny Van Rheenen, Mendota, Illinois
Ginger Veggie Brown Rice PastaOnce I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York
Artichoke Caprese PlatterI dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
So-Sweet Squash PicklesThese crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation.
-Eleanor Sundman
Farmington, Connecticut
Parmesan Roasted BroccoliSure, 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
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Originally Published: May 10, 2021
