Getting a bag of fresh vegetables each week can be both a blessing and a curse. On the plus side, you get amazing local produce delivered right to your door. But we are all familiar with the bell pepper all wilted in the very back of the refrigerator, or the squash that has sat in the produce basket a little too long. With proper planning and organization, all of those beautiful veggies won’t be wasted!
1. Prioritize which vegetables you eat first.
Some vegetables last longer than others. Plan on eating veggies like mushrooms, greens, cucumbers, and peppers first. These items are more perishable than winter squashes and potatoes, for example. By eating these veggies first, you are also getting the best flavor and nutrient content as possible.
2. Store them in the proper place.
Keep potatoes, onions, and winter squashes in a cool, dry place out of direct sunlight. Cabinets and pantries are best. Just don’t forget about them! Everything else should be refrigerated unless you plan on eating it within a day or so.
3. Freeze any vegetables you think might go bad.
Many vegetables you get in your weekly fig bag can be frozen with the proper prep. For example:
- Clean and trim green beans. Blanch them, then freeze.
- Peel and pre-slice carrots.
- Cut broccoli and cauliflower into florets.
- Dice peppers and onions to throw in soups or stir fries.
- Cut the corn kernels off of the cob.
4. Don’t be afraid to use “ugly” produce.
Bananas that seem too brown or wilted kale can still be used. Bake some banana bread or add them both to a smoothie. Sautéing or roasting wilted or bruised veggies is a good way to use them since you won’t be able to tell once they are cooked. You can also cut around a bruise or bad spot sometimes. Of course, if your produce develops a nasty smell or is visibly molded, just throw it out and don’t sweat it.
With a little bit of effort, you’ll be able to use up all of your Weekly Fig goodies, reduce what is thrown away, and get ready for the next delivery!
Weekly Fig is a private membership association for local sustainable foods.