To Save on Shopping Time

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About
Learn these pointers on how to buy and store vegetables, and I guarantee you’ll get more flavor out of your cooked vegetables as well as cut down on spoilage and, thus, have to shop less frequently.
  • Fresh vegetables sold by the pound will taste far better than those that have been prepackaged.
  • Except for the long-lasting winter roots and tubers, vegetables don’t keep well in the refrigerator for more than 3 days, so don’t buy more than you’ll need within that time frame.
  • If you’re unsure of what your cooking schedule is going to be like during a given week, don’t buy anything that you know will spoil. Just load up on your seasoning or long-lasting varieties and rely also on your cache of frozen vegetables.