Leafy greens last longer when you wash and dry them well, then store them with paper towels to absorb moisture. Most refrigerated produce lasts longer in sealed bags or containers, while items like potatoes, onions, and bananas usually do better in a cool, dark spot with airflow instead of the fridge. Separate produce that gives off ethylene gas, like apples, bananas, and tomatoes, from more sensitive foods such as leafy greens and some vegetables. Clean your fridge regularly and remove spoiled food quickly so bacteria and odors do not spread. Use paper towels in produce containers, breathable storage for vegetables, and airtight containers for items that dry out easily. If food is nearing the end of its life, freeze it or turn it into soup, stew, or sauce instead of tossing it. Keep your fridge cold, around 32-39 F. Store produce by type, not all together. Don’t wash berries and greens too early unless you dry them well afterward. Keep potatoes, onions, and bananas out of the fridge unless a specific recipe or storage method says otherwise.
%20New%20Logo_4.jpg){kind=small}