The Covid-19 pandemic sent grocery sales soaring early this year. Reports say that peak has leveled off in more recent months, but sales are still up significantly year-over-year in the supermarket business.
And because we’re buying more, I thought this would be a good time to review how to keep the items we buy fresher longer, especially when it comes to perishable produce.
So here are two articles from Myrecipes.com that give tips on storing mushrooms and grapes.
I love mushrooms with Mrs. Dash salt-free teriyaki sauce. We normally have them with lean fillet mignon as a special treat.
They tend not to last very long in the fridge, though. The article advises storing them in the fridge instead of at room temperature and letting them breathe — air-tight containers can destroy them apparently. A week is about what you can expect them to last, so if you buy mushrooms, have a plan to use them fairly soon.
I don;t eat grapes much these days because I’m watching my sugar level which is higher than normal (although not yet at the diabetic level).
But if you like grapes, store them unwashed and keep them away from water until you’re ready to eat them, the site directs.
Keep them cold as well, let them breathe and don’t put them near smelly foods or they will absorb those odors (yikes).
The No Salt, No Fat, No Sugar Journal 
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