I’ll pass on another tip about dealing with produce to help keep it fresher and not spoil as quickly. On average people tend to waste or throw out over 65% of the produce they buy. It seems so obvious now. She also has a background in microbiology so we got a lot of stuff about food and food safety that I didn’t already know.

Anyways with produce, you may notice that spoilage will sometimes start in one or two spots and spread. This is from bacteria that gets on it when it’s picked and packed. Every time it’s touched there’s bacteria transfer and ‘cough cough’ stuff gets on it too. So when you get it home wash the sink out with baking soda and salt. Fill it to about half full and dump in about 1/2 a cup to a cup of salt. Basically creating a saline solution. Then put the veggies in and leave them for a minute or so. Then drain them in a collinder.

Either then put them in the fridge or go one step further and peel and chop them and put them in a plastic container. The containers do better to keep the bacteria out because no matter how clean you’re fridge is every time you go into it you’re transfering bacteria and other things that lead to spoilage. Also if they’re already pre-prepared it’s more likely that they’ll be used in a timely fashion. (They’ve even done studies on this).