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REDUCING TRIPS TO THE GROCERY STORE DURING COVID-19

How can you limit your trips to the grocery store and still keep your fridge stocked with fresh fruits and vegetables?

Here is a quick list of the fruits and veggies that I buy that last for about two weeks in the fridge crisper or cold cellar. I’ve listed them from fastest to slowest in terms of spoilage.

VEGGIES
• Leafy greens/salad – do not buy the ones in containers; they spoil the fastest. Romaine hearts and the kale/coleslaw mix are best.
• Mushrooms – in a paper bag
• Tomatoes – leave on your countertop, do not refrigerate
• Bell peppers
• Cabbage
• Leek
• Celery
• Carrots – avoid baby carrots
• Squash – store in a dark, cool place like a cold cellar
• Onions – can be refrigerated
• Garlic – store in a dark, cool place, do not store in the fridge

FRUIT
• Bananas – do not refrigerate
• Avocado – ripen on counter and then refrigerate
• Grapes
• Berries – blueberries work best, raspberries not so much
• Oranges, grapefruits, lemons and limes
• Peaches, plums and apricots
• Apples

Of course, some of these you can buy frozen or preserve yourself. The goal is to limit your risk, reduce food waste and ultimately save money.