I haven't seen these suggestions here before, so I apologize if I'm repeating someone else's ideas.
I buy a lot of onions, garlic, potato, and other produce that has a good amount of shelf life. I'm always able to use them up before they turn. Leafy greens have always been a tough one for me. I buy a bag of spinach and half of it goes bad. UNTIL.......
I started placing the greens in a gallon bag, with a paper towel or napkin saved from take-out, and using my mouth as a makeshift vacuum sealer. The paper towel/ napkin absorb moisture and sucking the air out keeps out the oxygen. Pretty simple. Just wanted to share.
April 30, 2017 at 06:23PM
