How to Keep It Fresh and Shop Less Often

I hate grocery shopping, which is why I have always done it as infrequently as possible. I could have it delivered, but then I would be giving up the quality control of inspecting everything before purchase. I believe in the importance of being prepared for an emergency, so I try to maintain a supply of necessities for at least a couple weeks. As far as food goes, what does that mean? Canned goods, dried beans and rice? Yes, but you can still eat fresh food for more than one week if you plan ahead and practice smart grocery shopping.

Shopping Fresh

Fresh fruits and vegetables are the foundation of our healthy diet. Eating a wide variety keeps things interesting. So I load up on all kinds at the market. I am that person you hate standing behind in line while the cashier has to look up all the codes for vegetables they are unfamiliar with. They sometimes have to stop and ask me to identify some of the items. Once an 18 year old cashier held up a vegetable and asked, “What’s this?” Raising my eyebrows, I smiled and answered, “Celery.” Really? He didn’t recognize celery? What’s he been eating his whole life? Potato chips and boxed cereal? Now, I would understand if it was something like jicama or chayote, but celery?!

Timing is Everything

How can you have fresh fruits and vegetables that will last for more than a week? By buying a variety and understanding which ones to eat first. So the first week I can have salad with lettuce, tomatoes and avocados. I can have dandelion greens and spinach. These are very tender and need to be used quickly. Hardier greens like Swiss chard, kale and collard greens will stay fresh a bit longer. Broccoli, cauliflower and bell peppers could probably go into the second week also.

Of course, use the spirit of a sound mind. If it didn’t seem very fresh to begin with, it’s not going to get any fresher, so use it before it goes bad. Keep an eye on how things are aging and act accordingly. You shouldn’t have to throw anything away if you use your produce in the right order. Of course this applies to fruit also. Fresh berries and bananas would be eaten first. Apples and citrus can wait a while if you keep them refrigerated.

Root Vegetables

Now let’s talk about the unsung heroes: root vegetables. There’s a reason why our grandparents kept root cellars. If you cut off the green tops, (and eat those first! Please don’t throw them away!) the root vegetable can sit around in a cool environment for a length of time, remaining fresh and nutritious. No doubt you are familiar with one of the most common: carrots.

A few weeks ago, a beautiful 5 pound bag of bright, crisp, organic carrots was on sale for a ridiculously low price, so I bought one. Would I usually buy 5 pounds? Probably not unless I had something special planned especially for them, but it was such a great deal and I have no doubt that I will use them. I haven’t used carrots as a major star in my meals yet, but I have been using one here and there for added color, flavor or texture in so many things. Eventually, I will finish them. Meanwhile, they happily sit at the bottom of my refrigerator, staying crisp and beautiful along with some turnips, beets and potatoes.

Other Superheroes

Among other vegetables that would have been kept in a root cellar are onions, squash and cabbage. I always keep some of those on hand. I rotate many different varieties to keep things interesting. So if I haven’t been shopping for a few weeks, I can still have salad in the form of cabbage. I wouldn’t have fresh tomatoes anymore, but I have them in sun-dried form. I could pull a few out of a can of diced tomatoes if I wanted. With the appropriate dressing, that works rather well. But who says you have to have tomatoes in a salad? What about some chickpeas (AKA garbanzo beans)? How about some raisins? I’m just getting started!

For one suggestion on using squash and legumes, please read Squash Your Prejudice next.