Vegetables of all sorts go bad in my fridge with some regularity, though I think I am slowly winning the war. I've taken to experimenting with storage techniques to see if I can make things 1) last longer and 2) be more visible so I'm more likely to use them.
I've had success with putting asparagus stalks in a tall glass of water in the fridge, or broccoli heads in a the fridge in a big shallow bowl with water in the bottom. Carrots really do do better in the crisper drawer, especially wrapped in a DRY paper towel. Potatoes and onions I often leave out on the counter, though I have learned that garlic will go bad there with them.
What I simply can't keep edible is any sort of fresh head of greens. They do alright in a bowl of water on my counter, but the second I so much as think of putting them in the fridge, they wilt and get sludgy. I basically don't bother with them anymore, preferring the shame of buying salad-in-a-bag to the shame of salad-sludge-in-the-fridge.
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I've had success with putting asparagus stalks in a tall glass of water in the fridge, or broccoli heads in a the fridge in a big shallow bowl with water in the bottom. Carrots really do do better in the crisper drawer, especially wrapped in a DRY paper towel. Potatoes and onions I often leave out on the counter, though I have learned that garlic will go bad there with them.
What I simply can't keep edible is any sort of fresh head of greens. They do alright in a bowl of water on my counter, but the second I so much as think of putting them in the fridge, they wilt and get sludgy. I basically don't bother with them anymore, preferring the shame of buying salad-in-a-bag to the shame of salad-sludge-in-the-fridge.