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Store fresh greens in small bunches loosely wrapped in paper towels to absorb excess moisture. Place in bags and gently press excess air out before sealing.

Green bean casseroles are a traditional side dish for most holiday tables but can be enjoyed year round.

When washing greens, do not let them soak. Swish them in cold water several times, allow water to drain off, and then gently dry them thoroughly with paper towels before storing.

For bright green fresh peas, do not overcook. Boil peas for only one minute or steam them for just two minutes to produce bright green cooked peas with a crisp-tender texture.

Before sautéing, frying, or stir-frying green beans, blanch them to brighten and set their color. Blanch by immersing the green beans in boiling water for only 2 minutes and then immerse in cold water immediately to stop the cooking process.

Dry lettuce and other salad greens before adding dressing by tossing a couple of paper towels with the greens in a large bowl.

If you are not going to eat fresh green beans shortly after they are harvested, you can store them in a perforated bag in the refrigerator for up to 5 days. Do not wash before storing.