Every Wednesday I shop for groceries, mostly produce. While I try to use all of these up in a week, I want them to last beautifully until I use them.
Certain produce simply lasts longer if stored in certain conditions.
I knew this a little, but it wasn’t until I read The Waste Free Kitchen Handbook that I learned that I needed to store things in my refrigerator right (the know on a crisper drawer does what?!?) or that tomatoes should be on the counter unless cut. I can’t recommend this book enough, and mostly for the “How to Store” section in the back.
The unloaded produce…
My new counter companions…
I put my peaches in a paper bag to soften. This is great for avocados too. Just put avocados in the fridge after they’re ripe.
Then I put garlic, onions, and sweet potatoes in the pantry. Onions make potatoes sprout, so they’re on opposite sides. I use metal magazine holders from IKEA. I saw that on Pinterest.
Then my fruit for the fridge drawer on low humidity (that slide thing means something!) with all of this, don’t wash anything until you’re ready to use it and it will last longer.
Then it’s time for the vegetables. This takes the most effort, but you can really make a “lasting” difference.
I separate radishes from their tops and placed them in a bag, actually cooking the greens in a crockpot with bacon grease for dinner. So tasty.
Lettuce gets stored in an airtight bag (the one it came in works if I squeeze out the air and tie it. It keeps longer with a paper towel on the core to keep it moist. This is all after I remove the twist tie that’s strangling the head.
Herbs can last like cut flowers on the counter, but I fail when I try this. I like the method of storing them in their bag, but keep it open and breathable. I put a dry paper towel with parsley and cilantro and wrap the roots of my green onions with a wet paper towel.
Storing my heavy things at the bottom with herbs on top, my vegetable drawer is packed to the brim, but not crushed.
There’s something so satisfying about caring for everything in your home, including the things you’ll eat soon.