grandma was right: fresh food storage
May 24, 2010 
It just seems like I'm re-learning the ways of Grandmas across the country. By that I do not mean MY grandmother -- who lived in Wisconsin like a New Yorker and ate her meals at a restaurant table, or out of a "doggie bag." (She was a businesswoman.)
Anyway, I've been revisiting the ways of our ancestors in terms of fresh food storage and it's BETTER. Did you know that carrots stay crisp for two weeks if you wrap them in a damp cloth and then put them in your refrigerator? They do. (Carrots last two or three days in my fridge, and I usually end up throwing them out because who wants to eat a rubbery, drooping carrot?) Or that if you put lettuce in an airtight container it also lasts WEEKS, and does not develop those black spots where it sort of rotted/melted in the plastic bag. 
The Berkeley Farmer's Market has a storage guide to fresh vegetables here.
Follow it religiously. Do not stray. You will be rewarded.
I thought you'd like to see photos of my fridge because it looks weird. Let's not deny it.
I do sort of like the look of asparagus in water on the counter. Asparagus on the counter is as close as I come to allowing plants in the house. In my home, house plants leave their little potty footprints all over everything. I like eating them before they get the chance.
food storage in farmer's market, green
Reader Comments (3)
This is great! I have some asparagus in the fridge right now and I'm off to find a nice glass of water for it. Thanks!
So happy it's helpful! I love this because everything lasts longer. I hate when vegetables go bad quickly. Feel guilty!
I HATE those little brown spots on lettuce. Will follow your advice!