Try some of the green bags, they really do prolong the life of veggies/fruits inside the fridge and out. I was skeptical, but finally caved in and bought some and did my own test. They work. Obviously, nothing is going to make them keep forever, but if extends the life, it's better.

Some things like peppers, onions can be frozen to use in cooked dishes.

You can bake your potatoes, then freeze them.
I freeze milk, bread, cooked dishes & casseroles all the time.
Think about planning your menus around the things that will spoil first. For example, use up lettuce before peppers, use peppers before cauliflower. For me, it helps me decide what to make for dinner too! What needs to be used up?

And there's nothing wrong with frozen and canned fruits & veggies! Better than not eating them at all.

Deanna

RE: Green Bags. I buy the green bags from the health food store (I don't know how Debbie Meyers brand stacks up to them). They really do prolong the life of my fruits and vegetables. I have been trying to discipline myself to processing fruits and vegetables as soon as I get home. For example, I will wash tomatoes let them dry then put them in a green bag along with a folded paper towel--the towel really helps give more longevity to the tomatoes as it absorbs the moisture that adds to the degradation of the tomatoes. Of course I leave the tomatoes on the counter.

I bought cauliflower last week. I cut it into pieces, put it in a bag, took the air out of the bag and put a clip on it. I will take out what I need then reseal the bag.

BTW: I've heard that the Debbie Meyers bread bags don't work.

For me, it's all about being disciplined.

I do store things like sour cream, cottage cheese, applesauce, yogurt, salsa, etc. upside down in the
refrigerator. Do make sure the lids are on tight! (Don't ask me how I know.)

I don't wash any fruits/vegetables until I'm ready to use them.

If you buy spices in bulk, keep the majority of your stock in the refrigerator and have small containers out for everyday use. Heat, light, and moisture really speed the loss of flavor and color.

I never use a whole can of tomato paste or chipotle peppers at once. Put tablespoon size dollops on a flat pan and freeze. Pack frozen dollops in a freezer bag or a freezer container.

I keep sweet onions in the refrigerator. They are loaded with sugar and donÂt keep well on a pantry shelf.

Store romaine or leaf lettuce head down (let the stem end stick up into the air) in a container of water in the fridge. A 2 quart Rubbermaid pitcher works well. My lettuce will stay crispy for weeks this way (and if your lettuce gets a bit wilted, this will crisp it back up again, too).

I store potatoes, winter squash, and root vegetables in a cardboard box or a crate separated with styrofoam packing peanuts (keeps the vegetables off the box surface and air can circulate). We keep them in our back bedroom, which is cool and dark.

And definitely cruise the veggie/meat keeper drawers for menu planning. I get so mad at myself for finding something that I left in the fridge too long without using it, and ending up throwing it into the compost bucket.

Get yourself some Green bags! I bought mine from HSN, 50 bags of various sizes for about $20. Each can be reused for 10 times, but mine seem to hold longer.

I bought a head of cauliflower and put it in a bag and the bag went into my basement fridge. Two weeks later it was still snow white and crunchy. Lettuce holds very well,even the soft leaf varities, as do the carrots, sugar snaps, brussel sprouts and cukes.

Wrap celery in aluminum foil very well, no air holes and it keeps for weeks.

For meats, use a foodsaver vac pack machine. It is worththe investment, even better if you can grab a machine on sale.

To keep track of the number of uses/washes, I am just putting a tick mark on the bag with a Sharpie.

Freeze your bread and pull out slices as you need them, the defrost fast.