We all know the popular mantra, “When in doubt, throw it out,” but doesn’t that seem just a little wasteful? I know, I know, it’s probably better to toss it than to suffer a bout of food poisoning. But the fact remains that a lot of food which was once perfectly good is getting lost and forgotten in the back of the fridge.
It gets frustrating when you forget about something and discover it two weeks later. So many people these days have these massive refrigerators, and there is this sense that we need to keep them well stocked. But there’s no way you can eat all that food before it goes bad.
Here are a few tips for keeping your precious produce fresh:
- add moist paper towels to leafy greens
- cut off the tops of radishes, carrots, and beets
- don’t tear up lettuce for salads until the time of use
- keep veggies in crisper drawers, but not so cold they develop frost
- keep herbs in a cup of water (or other stemmed veggies)
- use see-through containers.