3 Produce Pitfalls To Avoid This Winter If You Love Saving Money
Written by
Cynthia Measom
Edited by
Jenna Klaverweiden
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Buying produce during a grocery run for multiple winter meals, like stews, soups and sautés, can be smart.
However, how that produce is stored is important if you don’t want to waste money. Here are some common mistakes to avoid with your produce this winter if you love saving money.Â
Storing Root Vegetables on the Counter
Some people store root veggies, such as potatoes and onions, at room temperature. Unfortunately, warmer conditions and exposure to light can shorten their storage life and waste your money.
Most root vegetables maintain quality longest in cool, dark storage rather than at room temperature. Cooler temperatures slow respiration in stored produce, per the UAF Institute of Agriculture, Natural Resources and Extension.
Keeping Potatoes and Onions Together
Potatoes and onions are commonly grouped together because they prefer similar environments: cool, dark storage with plenty of ventilation. However, storing these root veggies side by side isn’t a good idea.Â
Onions release ethylene gas that can cause potatoes to ripen and spoil faster, per Allrecipes, while the higher moisture in potatoes can also cause onions to break down. To ensure you’re not wasting money and food, you should store the two separately.
Washing Greens Before Storing
People often wash leafy greens before storing them in the refrigerator. Unfortunately, residual moisture trapped on leaves can result in some unwelcome changes.
Excess moisture can promote bacterial growth and quicken spoilage, per Colorado State University Extension. To reduce food waste, wash greens before you’re ready to eat rather than ahead of storing them.
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