aislynn99
Well-known Member
Cavy Slave
- Joined
- Jan 17, 2012
- Messages
- 91
The fridge in my apartment isn't the best, and everyone once in a while you'll open it to find some things a bit frozen, and some things a bit spoiled. It's so sporadic that our landlord (who lives in California, the lucky guy) won't agree to replace it until it finally kicks the bucket, so I've been tinkering with methods on how to keep my veggies fresh as long as possible.
While the crisper drawer has no humidity controls, I do find that things tend to not freeze down there, so I use that for the majority of long term storage. For delicate greens (parsley, spring mix, lettuce heads) I usually leave them unwashed (fear not, all is washed before serving) and wrap them snugly in a few layers of paper towel (to wick away moisture), then wrap that in a gallon sized baggie and put it in the crisper bin. I've been able to keep lettuce and such feeling relatively crisp for up to a week or so with that method, but unwrapping/re-wrapping the paper towels, and replacing them as they get damp, tends to be a pain in the butt and a bit wasteful. I leave carrots and celery in their original packages, but usually cut the peppers into 1/8th sections for convenience (and to make it easier on my boyfriend if it's veggie time and I'm not home) and put them in gallon baggies as well, but don't find I need to wrap them in paper towels.
If I happen to accidentally leave unwrapped produce on the top shelf of the fridge, within 36-48 hrs it will either be frozen/spoiling, like the bag of spring mix purchased on Saturday that I forgot to prep, or turn rubbery, like the organic carrots with nice green tops (that are now wilted) that you can now bend completely in half w.out even snapping. Both are in the trash now
So, do any of you have fridge issues, and what methods do you use to keep your produce fresh?
While the crisper drawer has no humidity controls, I do find that things tend to not freeze down there, so I use that for the majority of long term storage. For delicate greens (parsley, spring mix, lettuce heads) I usually leave them unwashed (fear not, all is washed before serving) and wrap them snugly in a few layers of paper towel (to wick away moisture), then wrap that in a gallon sized baggie and put it in the crisper bin. I've been able to keep lettuce and such feeling relatively crisp for up to a week or so with that method, but unwrapping/re-wrapping the paper towels, and replacing them as they get damp, tends to be a pain in the butt and a bit wasteful. I leave carrots and celery in their original packages, but usually cut the peppers into 1/8th sections for convenience (and to make it easier on my boyfriend if it's veggie time and I'm not home) and put them in gallon baggies as well, but don't find I need to wrap them in paper towels.
If I happen to accidentally leave unwrapped produce on the top shelf of the fridge, within 36-48 hrs it will either be frozen/spoiling, like the bag of spring mix purchased on Saturday that I forgot to prep, or turn rubbery, like the organic carrots with nice green tops (that are now wilted) that you can now bend completely in half w.out even snapping. Both are in the trash now
So, do any of you have fridge issues, and what methods do you use to keep your produce fresh?
