When you bring produce home, especially from the Food Bank where, at least in San Francisco, it is generally dripping wet, you need to dry it carefully before refrigerating it. Lettuce and other greens, including celery, will last longer if you wrap them in absorbent cloth or paper towelling before placing them in bags. Cloth bags–made of dense cheesecloth–are the type of containers that maximise produce life.
Don’t refrigerate potatoes. Store them in a cupboard in a cloth bag. Using separate bags for Russets and for boiling potatoes (red, white, Yukon Gold) is helpful to make inspection easier. (You do, I’m sure, remember to inspect your potatoes about once a week since a rotten one, etc.)
Parsley and other herbs, scallions, and celery will all stay fresh for a long time if stored in water. The herbs and scallions can be placed in glasses or jars filled with water nearly to the brim. Change the water in all of these weekly.
(C) Copyright Deborahmichelle Sanders 2018. All rights reserved.
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