High-quality fresh food is in right now. First Lady Michelle Obama has planted a fruit-and-vegetable garden on the South Lawn of the White House; government incentives are luring supermarkets stocked with fresh produce to low-income neighborhoods; and Michael Pollan's In Defense of Food: An Eater's Manifesto—perhaps best summarized by its "Eat food. Not too much. Mostly plants." rules—is on best-seller lists.
And, of course, with summer here, your kitchen is likely to see a lot more fruits and vegetables as the bounty reaches supermarkets and farm stands. (Find a farmers market in your state.) Eating abundant amounts of fresh food can be more healthful but can also lead to a kitchen full of rotting perishables if you buy more than you can prepare and eat before all those locally grown fruits and vegetables head south. In fact, produce is the most thrown-out food in U.S. households.
People who follow a "Vegan Before 6"—VB6—regimen might be among those who face fresh-food-storage issues. Food writer Mark Bittman coined the term. He says he noshes on fruits, vegetables, whole grains, and legumes during the day (before 6 p.m.) and eats meat—or anything else he craves—for dinner.
To keep spoilage to a minimum and avoid wasting money, follow the food-storage advice here. Note that temperature patterns vary in refrigerators, so get to know the colder and warmer zones in yours to maximize freshness.
In the refrigerator, keep . . .
Apples in a cool zone away from strong-smelling foods, so they won't absorb odors. If the refrigerator is jammed, you can also store apples in a cool, dark place.
Beets in the crisper; lop off greens before refrigerating and use them in a salad or cook them as you would spinach and other greens.
Berries in a warmer zone of the refrigerator, unwashed, in a dry, covered container.
Broccoli in the crisper.
Celery in the crisper.
Cherries unwashed, in a plastic bag, in a warmer zone of the refrigerator.
Corn with husks on, in a warmer zone of the refrigerator.
Grapes unwashed in a plastic bag or their plastic clamshell container, in a cool zone; pick out any spoiled grapes, since one bad one can spoil the bunch.
Green beans in an airtight container in a moderate zone; don't snap off ends until they're ready to be used.
Leafy greens in a salad spinner (if you have one and have room in the fridge) after washing or in the crisper. Otherwise, keep washed greens in a plastic bag lined with a clean cloth or paper towels; loosely tie top of bag to maintain moisture.
Melons, once they've ripened, in a warmer zone of the refrigerator. Wash the outside of a melon before cutting to avoid the spread of bacteria.
Mushrooms unwashed, in a paper bag, in a warmer zone of the refrigerator. Never store them in plastic, which traps moisture and leads to slime.
Peppers in a plastic bag in a warmer zone of the refrigerator. Leave them whole, and unwashed.
Yellow squash/zucchini in a plastic bag in a warmer zone of the refrigerator. Leave them unwashed, and use within two or three days of purchase.
Outside of the refrigerator, keep . . .
Avocados in a brown-paper bag; add an apple or banana to the bag to accelerate ripening.
Bananas in a fruit bowl on the counter.
Onions in a dark, dry, well-ventilated place. Store them away from potatoes, since they can absorb the potatoes moisture and spoilage-inducing ethylene gas.
Stone fruits, including nectarines, peaches, and plums, in a brown-paper bag at room temperature to speed ripening. Refrigerate once ripe.
Potatoes in a cool place, away from light. Don't refrigerate, since the moisture will encourage sprouting.
Tomatoes always at room temperature but not in direct sunlight.—Daniel DiClerico | e-mail | Twitter | Forums | Facebook
Essential information: If you're shopping for a new refrigerator, read our free buying advice and check the ratings (available to subscribers) to find out which models are the most energy efficient and do the best job at controlling temperatures. Also, learn about the real capacity of refrigerators.
