Having your produce last longer has a lot to do with how you shop, wash and store.
If you have a plan for everything you put into your fridge (like using my system for weekly menu planning) there is an intention for everything you buy therefore having less waste or things going bad.
When you wash (almost) everything from the get-go before storing it, it removes any bacteria, bugs, larva, mold and fungus. It also seems to last longer but it’s also because of how you store it after that. Remove all stickers, labels and bags and submerge them into a water bath mixed with approximately 2 cups of vinegar. (I use white vinegar) Leave them in for approximately 10 mins and thinner skinned items like pears, apricots, grapes, etc, 5 minutes while putting other groceries away. Then leave to air dry onto kitchen towels.
(Idea from @alittlelesstoxic on instagram)
Don’t put this in: (anything that has nooks and crannies that can hold water or moisture)
Onions and garlic
Peppers (liquid gets inside and can get moldy)
Berries (some get good results, but it’s just as easy to wash in the moment)
Two things to keep in mind:
1.Moisture in the fridge is like an invitation to get slimy! So do what you can to prevent it. (airtight containers, kitchen towels, etc) I also really like these mesh bags to store things in. I use them for carrots, broccoli, green beans, even onions (pantry)
Leafy greens especially do well in a bowl or container with kitchen (or paper) towels to absorb excess moisture. Check out this post on food that can be prepped ahead.
2. Ethylene gas is a naturally occurring plant hormone that some produce emits and can cause others to ripen faster. This happens in the fridge, and also at room temperature.
Don’t store produce that emits ethylene next to produce that is sensitive to it
Produce that emits ethylene:
Produce Sensitive to Ethylene: