Making the most out of your veggies

Hate giving up on your vegetables only a few days after purchase? You don't have to! From carrots to asparagus, prevent your veggies from going bad and revive them once they have with these helpful tips:

1. Munchable Fresh-Cut Veggies

If you’ll have crudités at your outdoor party, keep those cut veggies fresh and crunchy by storing them properly: Place damp paper towels over the vegetables and wrap everything in plastic wrap. Stick the wrapped veggies in the fridge until it’s time to serve. Carrots, broccoli, and peppers will stay bright and crisp for 12 hours.

2. Crisp Up Your Carrots

Limp carrots putting a crimp in your crudités tray? Get the crunch back by soaking them in a bowl of ice water for 20 minutes. They’ll be as good as new!

3. Make Use of Newspaper

It is always a good idea to line the crisper bins of your refrigerator with newspaper or a few paper towels to absorb excess moisture. Mold spores love moisture, but the paper will keep it away.

4. Lettuce Abuse?

To make sure iceberg lettuce lasts as long as possible, you should remove the innermost core before you store it. An easy (and admittedly fun) way to do this is to hit the lettuce against a hard surface and then twist the core out.

5. This Lettuce Is Toast

Your lettuce will last longer if you store it in a bag with a piece of nearly burnt toast. Yes, really! The toast will absorb moisture from the lettuce, making it last a long time. Check the toast daily, and replace it once it gets soggy.