A trip to places such as Whole Foods or Central Market always intrigues my interests to take a trip down the produce isle and pile up on fresh greens, assorted veggies and fruits.  Healthy cooking is always a great idea but realistically how many days a week are you going to actually cook?  Nine times out of ten I always buy too much!  Here are some helpful storage tips to get the best life out of your finds:

Apples
Refrigerate for 3 weeks

Artichokes
Regrigerate fof 5 days.  To ripen, keep at room temperature in a paper bag until soft and fragrant.

Asparagus
Regrigerate for 3 days.  Trip the ends before wrapping the spears in a damp paper towel, then in a plastic bag.

Avocados
Refrigerate for 3 days.  To ripen, keep at room temperature in a paper bag until soft.

Bananas
Countertop for 5 days. 

Bell Peppers
Refrigerate green peppers for one week.  Red, yellow, and orange for 5 days.

Blueberries
Refrigerate for one week.  Then, put them in the freezer for a much longer life span.

Broccoli
Refrigerate for one week.

Carrots
Refrigerate for 2 weeks.

Garlic
Lasts in the pantry for 2 months. 

Grapes
Three days in the refrigerator.  One week is possible in a bowl or ventilated bag.  Or, freeze them!

Lettuce in a bag
No matter what follow the expiration date.

Mushrooms
Refrigerate for one week in a paper bag.

Onions
These last for 2 months.  If cut, only 4 days in the refrigerator.

Oranges
3 days on the countertop or 2 weeks in the refrigerator.

Potatoes
3 weeks in the pantry as long as air can circulate around them.

Rasberries
3 days on a paper towel-lined plate or I say freeze them!

Tomatoes
Countertop for 3 days. To ripen, keep at room temperature in a paper bag.

Zucchini
Refrigerate for 5 days.

Remember, leave refrigerated produce unwashed in its original packaging.  If your greens seem dirty, rinse and dry them well, then wrap in a paper towel before placing in a plastic bag. Fruits and veggies stored a room temperature should be removed from packaging and left loose.