I know you’ve been there. You come home from a grocery store run with a bunch of fresh veggies to cook, only to find a disgusting mess at the bottom of your veggie drawer a couple weeks later. No fresh parsley on your aglio e olio, then.
Fear not. I’ve tested some solutions that I found on the internet to avoid food waste as much as possible. Take notes below:
- Cilantro and parsley: Just wrap these up in a damp paper towel and store in a gallon Ziploc baggie. Toss in your veggie drawer, should last for a couple of weeks (versus a couple of days).
- Celery: Wrap this staple veggie up in a damp paper towel and then aluminum foil. No limp celery around these here parts for weeks!
- Onions and bananas: Keep these away from other veggies, unless you want them to help the ripening process along!
- Jalapeños: Store these in a paper bag in the fridge.
- Mushrooms: DO NOT RINSE UNTIL READY TO COOK. I REPEAT. DO NOT RINSE UNTIL READY TO COOK. Unless you want to toss $3 mushroom goo down the drain.
Hope this helps! We can’t afford to waste food in these dog days of quarantine. Happy cooking, and stay safe.
-Mimi 🙂
