We've been eating more and more fruits and vegetables in the last few months, but my fridge has just two climate zones that I can change. I have plenty of space in the fridge itself! I tend to cook whole foods from scratch, so most of our other food is in the pantry or freezer. Really all we keep in there are condiments (we have a lot of those), dairy products, eggs and leftovers.
The problem is, all the fruits and vegetables I'm buying for the week don't fit in those drawers. My mushrooms end up getting dried out, the spinach gets soggy and if my kids put the jelly on the shelves, I'm getting sticky every time I pull out the celery. Also, my four-year old "put away" the juice last week, spilling it over everything in the fridge. So, I need additional options on where to put my produce in the fridge to keep it clean and fresh for the week.
So, is there another option I'm not seeing right now for produce storage? Right now the "fruits" drawer has bell peppers, a three pound bag of apples, jalapeños, limes and lemons in it. The "vegetable" drawer has six ears of corn, a head of Napa cabbage, green onions, and radishes. I have two Ball herb keepers with parsley and cilantro on the base shelf. Free-floating on that same shelf are a five pound bag of carrots, three bunches of celery, two heads of broccoli, three bunches of spinach and some bell peppers I had cut up and cooked for omelet/burrito fillings (that I couldn't fit in the drawer) in a Tupperware container, a box of arugula and two one pound cartons of mushrooms. On the counter are two mangos, four tomatoes and five avocados that will eventually be ripe and need to go into the fridge.
One option I don't have available is going grocery shopping multiple times a week. I'm a SAHM out in the country. I get one day a week to go into town to shop so what I get has to last me the week. We do have a country market much closer for (very overpriced) staples, but the produce there is either overripe and wilting (broccoli is always yellow and almost-blooming) or weeks-away from ripe (I once timed a cantaloupe at ten days before it was ripe enough to eat).
May 06, 2017 at 02:25PM
