On Saturday I bought veggies at my favorite natural foodie market, divying up the Persian cucumbers into three smaller bags. I also purchased four tubs of Del Cabo Organic sugar plum grape tomatoes and two heads of romaine lettuce.
When I chose the veggies to chop tonight, rather than using, four cucumbers from just one bag, for instance, I chose a few from each. Similarly, I used just a few tomatoes from each tub.
Why? As veggies are stored in the refrig (or in the pantry or counter in the case of onions, or sweet potatoes), naturally, some will ripen -- or overripen -- at a different rate from others. Let's say that you are a busy cook juggling the usual: job, family, fun, chores, bills, yard work -- you name it! As life isn't perfect, neither is your crisper! Inevitably, you wish you had noticed that withering cucumber, the tomato with the little black spot, or the lettuce starting to get uncomfortably icky -- sooner.
Simply remember to take a little from each bag -- obviously, using the most ripe first -- and you will be eating fresher veggies daily.