Sad, but true: Organic produce spoils faster than the chemical-covered conventional stuff. So when the farmer’s market explodes with fresh, delicious produce and you buy a pound of everything in sight, here are four easy tips to prevent those best intentions from rotting away at the bottom of your crisper drawer:

  1. Buy ingredients as you need them. Easier said than done, I know, but if you are able to make shopping a more-than-once-a-week habit, you’ll be far less likely to over-buy foods that are prone to early wilting. It’s worth the extra effort if fresh food is important to you.
  2. Shop strategically. This is my true secret to keeping food fresh: Pick a mix of both highly perishable vegetables and heartier items. Then, use the more delicate produce earlier in the week, and you’ll still have great-looking sides for Thursday and Friday. For the heartier options, look for broccoli, cauliflower, beets, carrots, and fennel, which can last weeks in the fridge when stored properly (more on that in a minute). More delicate items like lettuces and dark, leafy greens can wilt within a few days. MORE: Cheat Sheet: Increase the Nutrition of Seven Vegetables (Almost) Instantly
  3. Store properly. When it comes to vegetables, the biggest spoilage issue we all face is wilting. I still remember the day I discovered that even a carrot can wilt. Since then, I’ve experimented with countless storage methods for different kinds of vegetables, and this is what I have found works: • Store vegetables in sturdy plastic bags or glass containers with lids. Produce likes humidity, and these containers tend to lock it in. • Got asparagus or fresh herbs? Submerge the ends in a small amount of water, and place in a glass container with a lid. • Be vigilant about the state of your produce. Remove any damaged leaves or rotting parts as soon as you notice them to keep them from contaminating the rest of the batch. For fruits, I try to keep them out of the fridge for as long as possible to protect the flavor. But if you won’t eat them in more than two days’ time, I typically use the same approach I do with vegetables. Extra delicate fruits like ripe berries are best stored in a single layer rather than stacked. And try not to touch them with your fingers, which spreads contamination. MORE: Three Surprising Ways to Trick Yourself into Eating Less
  4. Bring wilted produce back to life. If your veggies still manage to go past their prime, you can revive with a simple water bath. Just take greens or carrots, and submerge them in cold water for 30 to 60 minutes. You’ll be surprised how effective this method is for perking up sad greens.