Tuesday tip day: Veggies

Asparagus--just add water.

Here's a quick run down of some of the best vegetable tips I've heard over the years:

Asparagus--Keep a bunch gorgeous for days after leaving Whole Foods by standing stalks upright in a glass and add enough water to cover the ends. Store in your refrigerator. (Obviously.)

Beets--Coat your cutting board with cooking spray BEFORE chopping. Stains stay away.

Carrots--If they have tops, cut 'em off. In fact, do this for any veggie that still has its greens. Then refrigerate in a plastic bag.

Celery--Store this stuff submerged in water, like asparagus, and you'll have crunchy stalks for a long time. How long? I won't confess how many weeks days I've stored the stuff this way, but let's say I can outlast the zombie apocalypse with this stuff in my fridge.

Garlic--If you've got green roots, the cloves aren't ruined. Just cut 'em out before you get to cooking. I've seen too many good nuggets of flavor tossed away by people who don't know. Consider yourself informed.

Potato (latkes)--Don't try to shred by hand. Your potato shards will end up grey. Go with the food processor. Bonus: Everyone will be impressed with the even consistency.

Zucchini--Salt. Anytime I cook this--and that's often--I cut it and salt it. That way the excess moisture is pulled out and you have tasty, firm veggies.