Lettuce Keeper and Cutting Board Stains

I have both wood and plastic boards, but find myself using the plastic more often. I use lemons for a lot of things, so always have those handy, and white vinegar. Next time you use your board (plastic or wood) take half a lemon and capful of vinegar and rub...kinda like you are polishing. Do this as soon as you are finished, do not let food stains sit for any amount of time on your boards. Vinegar and lemons are natural bleach (not harmful if ingested) they are also antibacterial. You can choose to wash with soap and water afterwards, but this is all I do, and I give it a good rinse.

As far as lettuce, only wash what you are immediately using. I have never cleaned an entire head to let it sit in the fridge for future use. Moisture is not your friend in this case.

HTH

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I have several of those white plastic cutting boards, I just use a scrubber on them, then toss them in the dishwasher after every use. even when it has stains going into the dishwasher, it comes out white and clean!

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If you are cutting the lettuce with a knife, try tearing instead sometimes the knife will cause this problem.
As to the cutting board put some lemon juice on it and set it in the sun for the day.

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I use the colored plastic cutting boards from IKEA, but after awhile they get so scratched up. I just throw it out and buy a new one because germs can get trapped in the scratches. I usually send them through the dishwasher to get really clean, but maybe bleach or scrubbing with baking soda would work?

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Place the washed lettuce in a large zip-lock baggie with a paper towel. The paper towel absorbs moisture and helps it stay crisp and fresh longer.

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after washing dry lettuce completely and place in a ziplock bag with a paper towel to absorb the extra moisture and try to keep leaves whole. If your still having an issue it could be your grocer isn't supplying you with fresh produce.

The cutting board you can spray clorox clean up or just put some bleach on it. if you are using a dishwasher just put some bleach in the basin of the dishwasher. But I don't have any recommendations for cutting boards. I mostly use plastic.

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Sounds like other people have more experience with this than I do, since I always use wood--it's true that plastic just doesn't have the antibacterial properties that standard wood and bamboo have, but have you considered glass or stainless steel?

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After washing the lettuce, drain well and wrap in a paper towel before you put it in your lettuce bowl. Also, it's best to tear the lettuce, not cut it, but if you prefer cutting buy a plastic knife designed to cut lettuce at the grocery store or dollar stores.
I haven't had problems with my cutting board staining, but I would think bleach would help.

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After washing and cutting lettuce, put it in a container (with lid) and fill with water covering the lettuce and keep in the fridge. It'll last a lot longer without getting that rusting brown on the lettuce. Mine keeps a week or more this way. I learned that tip working in a restaurant. Most restaurants keep their lettuce in water to keep it fresh longer. Just take out the lettuce you need, drain the water, and return the rest to the fridge.

As for the cutting board, lemon and vinegar do an excellent job of cleaning. If you have stains that are set in try rubbing with a generous amount of baking soda and water (kinda of pasty), then pour vinegar across it. It helps bubble out the stains. Just wash regular afterwards to remove the baking soda and vinegar.

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