Are you on utility water? How do you feel about chlorine or chloramine and flouride in your water from the tap? Look up the evaporation rate of chlorine.
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My husband helped convince me to get a counter depth refrigerator inside ( with the workhorse refrigerator in the garage) bethis? Of things like compressors and things that are supposed to extend shelf life with filters like this
I have yet to add that part . Any thoughts about things like, this?
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We have little porous packets of ethylene absorbent in our crisper drawers.
https://www.amazon.com/gp/product/B000QA8Q0K
Not magic by they do extend shelf life. Something built into the fridge would be nice. I suspect you’ll still have some element that has to be replaced every 60 to 90 days.
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Are you talking about the same stuff packed with cameras to absorb moisture?
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Fixed that. The tag came with the Google search for the product.
I don’t think the product in the packet for absorbing ethylene is the same as the hydroscopic dessicant packets used for cameras, electronics, and tools. The latter I used to get in bulk from Harbor Freight, now they’re cheaper from Amazon if you watch the prices. I use CamelCamelCamel to automatically track prices and send me an alert when there is a good deal on dessicant, Triscuit Minis, kitty litter, and other First World critical items.
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30 hours, washed, spun, layered with damp paper towels in the spinner.
Definitely made it more likely it was on the menu tonight.
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Looks like a 72 hour keeper. grin
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9 days! Damp paper towel on top is dry, uppermost leaves limp, but several looking good enough to eat. But I havent eaten them, and got some more in. Y every two week csa box.
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I read somewhere to soak berries in acidulated water, then drain/dry and store - to slow spoilage.
The real issue I have is that organic berries have such a fleeting moment of ripeness before they start spoiling.
@shrinkrap have you tried refreshing limp greens in cold water? Have always read about it but I don’t eat enough lettuce to know if it works.
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Last year we had a special order of wild mushrooms - it arrived in a cardboard box, and they said to leave the mushrooms in there till use, and they would last a few weeks. I was skeptical, but even a few weeks down the last of them had dried up a bit but were still usable.
The packaged ones from the grocery store are done a disservice by the tight plastic wrap. When I buy them loose, they always seem to last longer.
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Same, but I put them back in the thin bag, loosely wrapped. They last a while longer for me that way.
Salsa verde, chutney, charmoula, or “pesto” (non-basil) are my attempt at reducing herb waste - when I am not being lazy.
There was a side discussion on storing herbs a while back.
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I do, and it does. Some types of lettuce more than others.
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I love it- I’m going to post this on the fridge door right after I pull the basil that my husband put in there yesterday out and put it in a jar of water
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I’ve had cut basil last 3 wks on my kitchen counter. After you put the stems in water, also put a plastic bag loosely around the whole bouquet. It creates a warmer/humid atmosphere that they like.
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Speaking of stop food waste, we had a somewhat small dinner yesterday and I thought I’d bulk it up with smoothies. We should have called these the no-one-wants-this-fruit-anymore smoothies There were 3 languishing pluots in the crisper drawer that were wrinkled and soft. There were 2 tiny honeydew melons that I grew but that did not have ideal flavor. They had been in the fridge a week. Add to that a whole large nectarine whose texture was mealy. A little juice, a few froz blueberries (nothing wrong with those) and voila, saving the fruit. I’ve been known to use this trick before. And if I have sad looking veg, they usually go unnoticed when thrown into a veg soup, or sauteed and put into a meatloaf. I am a big proponent of stop the waste.
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My mother did that, and would wrap any tomatoes or cucumbers,etc. that had been partially used in plastic wrap and put them in the fridge. Ruined a lot of partly used produce. Although why you’d have half a leftover tomato I have no idea. Put some salt on it and eat the darn thing.
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if anyone in the food supply chain wants to reduce food waste, they could start by making less than 20 people/serving packages available.
we’re a two person household - the “family pack” is not appealing - things go bad/stale before they get used. I’m not about to eat the same thing for five days simply to used it up…
demographics are shifting - the food chain is not.
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I’ll put in a plug for Tamar Adler’s An Everlasting Meal. It’s one of my favorite books, and it literally changed the way I both cook and manage our resources.
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