When writing about longevity on the AgingWithPizzazz site, I often use the phrase ‘avoid the landmines.’ Jokingly (maybe) I refer to that as the #1 rule to quality aging. Who knew that, in the time of Covid, avoiding the landmines would include the grocery store?

Trying to avoid extra trips to the supermarket these days, my husband and I set a goal of every 3 weeks. Mentioning this to people, undoubtedly we hear “but I like fresh foods.” I suspect they are aghast at our notion of 3-weeks being feasible. Understandable. We all like fresh food, and admittedly there are compromises.

Still, there are tricks to make it work. Perhaps, you even push it to 4 weeks for all we know. I am certain many readers have their own clever approaches, and one of my friends suggested I share my ideas. Always looking for different blog subjects, I figured I would follow her recommendation.

We know nothing lasts forever, but I strive to make certain that our household wastes as little food as possible. My parents – older than some – grew up in the depression, and I think some of those ‘careful’ attitudes became instilled in generations that followed. Or maybe it is a left-over (ha) of being told to “clean your plate, little children across the world are starving.” Whatever the reason, I don’t like to waste food. Combining the aim of no-waste with reduced trips to the grocery market may take a bit of planning. Luckily however, it IS just a “bit.”

As a reading tip: if you don’t like an item being discussed, skip it. I want to share possibilities only for the foods you eat and wish to keep longer.

3-Week Grocery Shopping Plan

1.  Expiration dates

Taking advice from comedian Wanda Sykes, generally I ignore expiration dates. The big exception? Anything dairy. So if you are buying dairy items, that’s the time (hopefully only time) to be an obnoxious shopper and look at the back of the stack for the date farthest in the future. [Hint: most big stores which move product fast don’t have different dates from which to choose.]

2.  Jot Down a Meal Plan Draft

Lots of people develop a shopping list based on meals they wish to prepare. That’s admirable and useful. Generally, I simply think ‘on the run’ in the store. However, what I do suggest, especially if sticking to a 3-week goal, is to jot down ideas when you get home, based on your purchases. Make a list of meals that use your fresh food first. They need not be in order of use, but when you are thinking about dinner on Tuesday night, look at your options. Dishes that use foods that perish more quickly should be given priority. Something like PB&J would not be first– except if you really want to use up bread.

“I have never written anything in one draft,
not even a grocery list,
although I have heard from friends that this is actually possible.”
—- Connie Willis (Sci-fi writer)

3.  Bananas

If you don’t like bananas, skip this; there’s lots to say on this temperamental produce.  One of the more difficult fruits to ‘time’ correctly is one of my favorite mainstays.
Not true. Online you’ll see several ‘tips’ that are basically debunked. First of those is that if you separate bananas they will ripen more slowly. Apparently, not true. Some reports show they might ripen more quickly. There is a specious argument for this – that bananas release ethylene gas through the stems and if you separate the bunch it restricts the gas, slowing the ripening. Sounds reasonable, but just doesn’t work in a practical manner. Another claim (based in part on the same concept) is that putting plastic wrap around the stem will slow the ripening process. Take the time if you want, but it doesn’t really make a difference.

True. I want to share this one because I found it circuitously while changing my approach to food storage. Keeping bananas in the dark (and away from sunlight) will keep them fresher. Generally, we put bananas out in a bowl and they last maybe 4-5 days. I like hard bananas and can barely stand to touch the squishy kind. A couple months ago, we left our bananas in the garage (space issue) and noticed how well they were holding up. 10 days later, still great. Wow. Then, 2 weeks and 6 days later (one day before our next grocery outing), we had two bananas left and they were still acceptable. I almost couldn’t believe it. So of course, I had to try it again. Again it worked. I tried to determine why this would be so. I found some explanations, but all sounded bogus to me. Thus, who knows? Yet, there is agreement that bananas rot faster in light, so my results may not be that astonishing. If this turns out to be a regular occurrence, I’ll be thrilled. After decades of living with bananas that had to be consumed quickly to avoid mush, this would be a surprising treat.

Bananas fare better in cool. So why not in the refrigerator? Actually they DO fare well in the refrig – once the ripening process has gotten to a good point. Cold inhibits the fruit from ripening, but once they are ‘perfect’, they stay hard and fresh and tasty in the cooler – it’s just that the yucky look of the black skin is disgusting and uninviting to most of us. Still, if someone else would peel it for you, it’d be fine. [For background on the darkening, this happens because the cold causes the skin’s cell walls to break down prematurely, allowing for melanin production and resulting in black bananas. Counterintuitively, the banana hidden inside can still be in perfect eating condition.] Another trick may be worthwhile to those with lots of time on their hands. While you never want to put bananas in a paper bag (ripen really quickly) or even a plastic bag, some findings show that if you wrap EACH banana tightly in plastic wrap it will ripen most slowly due to the absence of oxygen. Then again, that’s a lot more plastic wrap in the world, and who wants to do this every time you buy bananas.

Finally, banana hangers do help protect the fruit from being bruised. So the ultimate, reasonable answer might be a banana hanger in a cool-ish, dark place.

4.  Other Less-Difficult Fresh Fruits

Apples can last a few weeks even unrefrigerated, but up to 6 weeks (still in good condition) if in the fridge. If you cook with them (I like them in oatmeal) you can push the time frame, but if the insides are soft and skin wrinkled, dump or cook them soon. Even if they are not dangerous, they don’t taste good.

Citrus fruits – whether small varieties (lemons, limes, cuties) or oranges, they can (perhaps) go a couple weeks on the counter and still longer in the refrigerator (just shy of apple-endurance). Keep citrus in the crisper drawer and NOT in plastic bags where they tend to go moldy sooner. If you cut a citrus fruit (and plan to keep remains), you only have a couple days. If any piece gets soft, discolored, or of course moldy, there’s only one place for it – the compost heap. (Yes, you CAN put citrus in most composts.)

Kiwi fruit is actually not considered citrus, but these little guys will last weeks in the bowl and longer in the fridge. If peeling seems too much work, just cut them in half and eat with a spoon.

Pomegranates are usually listed as one of the longest lasting fruits (along with apples). I like them well enough, but don’t tend to use them often. They seem a bit fiddly to me, but again if you’ve lots of time, these are a terrific long-lived fruit.

5.  Dried Fruit

I’m assigning this its own number as a noteworthy reminder. We need not put our nose up at dried fruit, especially if we are trying to avoid extra trips to the grocery market. Not to mention that they are good for the ‘shelter-in-place’ emergency packets. For non-emergency uses, they are always splendid for compote and sauces or rehydrating as baking ingredients. Dried fruit also increases our fiber intake – necessary for the ‘necessary.’

“The grocery store is the great equalizer
where mankind comes to grips with the facts of life — like toilet tissue.”
—- Joseph Goldberg

6.  Tomatoes

For a moment, let’s consider that tomatoes are not a fruit. Okay, yes they are, but I trust that most of us don’t think that way (except for the mini grape tomatoes that sit in a cut-glass bowl on my counter and act as a great snack). Tomatoes seem special, in their own class, but don’t have a terrific shelf life. Here is my approach. I will buy beef-steak to use in next couple days. Roma tomatoes (while not my favorite) last long enough to fit the needs of salads. On-the-vine tomatoes, which I prefer, last longer IF you keep them on the vine. [Discourage the grocery clerk from pushing them around, pulling them off the stems.] Tomatoes should be allowed to ripen outside the refrigerator, but if they appear to have reached their ripening peak, then placing them in the cooler will keep them longer. No one I know would prefer canned tomatoes over fresh, but the canned variety are still worthy of many cooking dishes. Further, I really suggest having sun-dried tomatoes around for salads, soups and cooking. Sun-dried variety can add a nice zing sometimes even more than fresh tomatoes.

7.  Dairy

Even those who avoid dairy and use almond/soy/oat/cashew milks may extend their shopping intervals by buying half of their choices in non-perishable boxes and the other half in perishable (cooler-type) containers. For those who haven’t tried any of these, I suggest both for extending your regular dairy storehouse. I use non-perishable for dishes like oatmeal, and the perishable type for cereal. Admittedly, I am picky when it comes to taste and texture, so I can’t stand alternative milks in my coffee or tea….. or perish the thought, with a chocolate chip cookie. Still, they are useful for many types of cooking and last longer than most dairy. We need to be sensitive to expiration dates on ‘cow’s milk’ as my friend likes to call it. (She grew up on a dairy farm, so I figure she finds that name more respectful to the creature than ‘regular’ milk). Horrified as some people are about those who ‘still do dairy,’ I use both cow’s milk and half and half. Most of my readers no longer have large households. Considering that, one small trick is to buy 2 half-gallons of whatever it is you plan to use. While pennies more expensive than bigger containers, I am convinced that you have fresh product longer this way. Keep the 2^nd containers in the coldest part of the fridge. No hints on other dairy, except to check out the dates and, as with the milk, buy smaller containers if you think you will use them at different times far apart.

8.  Flour along with Breads

Obvious perhaps, but don’t forget to have flour in the house, whatever variety: whole wheat, oat, almond, pastry, rye or refined. Making bread just once in the 3-week period can extend any bread use, especially for those who are bread-lovers, (despite how many times they’re discouraged from their love). Bread and pastry goods (while not optimal) DO freeze. [In case you’re not sure; butter also freezes fine.] Another freezer idea is to purchase frozen breads like Nan; Trader Joe’s has a great one.

9.  Rice

Always keep some type of rice around (like my favorite, Basmati). It is another supportive addition to emergency kits, last for a very long time and creates a hearty feel for many meals.

10.  Eggs

I know some readers shy away from eggs. It’s a choice, but not mine. For our discussion, I have a couple tips. Have “egg replacers” on-hand (whether that brand or similar) for baking activities. If a recipe calls for 3 eggs, I might use 2 real eggs and 2 egg replacers (yes, I acknowledge that doesn’t add up to 3). They can serve as egg whites alone by following the directions (basically half the amount used for a whole egg). Another similar product is dried eggs. [Coscto sells a nice one at a fraction the cost of camping stores.] These are real eggs (dehydrated) and can be used the same way. However, I strongly warn not to expect them to make your favorite soufflé, scramble or quiche taste any better (not even close), but there are many uses for them. They too are a handy addition to that emergency kit in times of need when we are less fussy than any other times.

Now I will risk causing one more horror-struck reaction and share another last egg point. If you don’t have room in your fridge for extra eggs with all the fresh veggies you have gotten, the eggs can be left out for days. [Guess this is where I need to say “consult your physician about the safety of this suggestion.”] In years past, the eggs we purchased were a bit easier to leave out than now, and you may see some advice that you can do this if you coat them (with something like Vaseline). Still, I guess I would rather spend 15 more minutes rearranging the fridge as opposed to coating them each all the time. Personally, I have left eggs in a cool, dark place for a few days before they made it into the refrigerator. I don’t have the largest fridge on the market (nor the room for one) thus storage space becomes an issue.

11.  Dried Mushrooms

It’s obvious that mushrooms have a short shelf existence (even if placed in a paper bag). But dried mushrooms can be hydrated at a moment’s notice with a bit of warm liquid. There are wonderful suppliers these days of oyster, porcini, shitake and more. Aside from following the directions, it may take a while to experiment with use in your favorite recipes, but they are terrific to have around and very healthy.

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[So was this before or after ‘senior hour’ at the market?]
Needing last minute eggs and mushrooms….
“I went down the street to the 24-hour grocery.
When I got there, the guy was locking the front door.
I said, “Hey, the sign says you’re open 24 hours.”
He said, “Yes, but not in a row.”
          —- Steven Wright

12.  Root Veggies and Friends

[See related Brassica veggies below]

Not surprisingly, few of us have root cellars in 2020. Luckily, it isn’t necessary. BUT root vegetables are best stored in a cool, dark place. If you store them in the fridge, and if they have attached roots, keep the roots in a paper (or less preferable) plastic bag before putting them in the crisper. Some experts say that storing them uncovered causes them to rot faster, or go soft. While I don’t follow this advice entirely, a common tip is not to store root vegetables with each other. This category is another mainstay for those of us cooking on a 3-week shopping schedule.

Onions. These glorious creatures have an admirable shelf-life. You can easily keep them for 6 weeks or more in a dark, dry place with good air circulation, even without refrigeration. In the fridge they can last a couple months and if you freeze them (if you think of it), they can last many months. If you use only half an onion (something I rarely do) try not to remove the skin of the unused portion. Place it in a container in the fridge and you may get a week more of goodness (maybe). Obviously we never want to use brown parts of an onion, or those gone soft.

Potatoes. If you are on a 2:5 food plan, or try to limit moderate-high glycemic foods, you may avoid potatoes. I can’t. I love them in most forms. And best of all, for my extended shopping intervals, they have a hefty lifespan, lasting more than a month in a cool pantry, and many months in the refrigerator. Conversely, once peeled or prepared, you probably need to act fast. I admit I don’t remember ever freezing potatoes in any form, but I am told it’s feasible. Correction: I occasionally buy TJ’s breakfast potato pancakes.

Sweet Potatoes and Yams. Neither are actually potatoes at all, but they are comparable to potatoes in their staying power. [I love roasting sweet potatoes.] If you are cooking more these days, it might be a good time to try these substitutes.

Carrots. Another champ in the long-lived world is the beta-carotene-rich carrot. Mini, peeled, bagged versions do okay, but will start to dry and whiten quicker than those of regular size. The mini(s) can be peeled again, but who wants to risk nipping your fingers peeling tiny little carrots down to nubs. Fresh, whole carrots can last for over a month. Unlike the pantry suggestions, it is best to use the fridge; keep them unpeeled and in the crisper drawer (with or without the plastic bag). I don’t bother, but they can be frozen (I’m told they should be blanched first). Tiny white (drying) spots should be no big deal, same for little ‘hairs’ that might develop; just peel them off. Only if carrots get soft, spongy and springy must they find their way to the compost bin.

Squash. Real champions on the long-lasting front can mean goodness up to months, even if you don’t refrigerate them. Regardless of the variety (acorn, winter, butternut or spaghetti squash – which I actually use as a pasta substitute for spaghetti) all last exceptionally well, and even better in a cool, dark place. Check them occasionally; if there is any softness, smell or leaking you may have little time left. Squash is easily frozen, but I generally just want to use it within a day or two of cooking. Surprisingly, while I never refrigerate mine, evidently it can change the texture and taste a bit.

13.  Step up the Brassica Veggies

They may not be everyone’s favorite, but brassica veggies (also called Brassicaceae) tend to stay ‘fresh’ a long while, are a healthy part of a diet, and have multiple, easy ways to cook. Unfortunately, a favorite of mine, Arugula, does not keep especially well compared to others, but as one of the healthiest in the group, it could be on the ‘use-it-sooner’ list. The rest of the Brassica(s) have incredible lasting power to accommodate those who want fresh foods.

Brussels sprouts. Why don’t people like Brussels sprouts? I’m a fan. They are reported to have more vitamin C than oranges, contain twice as much vitamin K as red cabbage, and be one of the best sources of glucosinolates (strong antioxidant and anti-inflammatory compounds). Trader Joe’s has them frozen and can be used for cooking, but even fresh you can store them refrigerated for weeks without a problem. I put them in mixed veggie dishes, fried rice, and roast them (see roasting elsewhere). If you purchase them on the stalk, leave them that way and only pick the ones you plan to use immediately.  Don’t wash them until ready to cook (a good instruction for most Brassica veggies).

Cabbage. There are many varieties of cabbage, from Napa or Green, Savoy, Chinese, or Purple. They can be eaten raw or cooked, although Savoy is probably best for those who aren’t thrilled with the stronger tastes of brassica veggies. Cabbage can be used as a basis for many dishes, soups, and mixed veggies. Or even in a simple dish I learned from a former employee of cabbage and pasta (seasoned in many ways). I have recently tried grilling / roasting) cabbage (as seen on TV) for those who don’t want to waste their Kale making chips. Honest, it is terrific, and a super replacement for commercial ‘chips.’ While some cabbage varieties last better than others, its shelf-life is significant. You can even store it outside the refrigerator for days if room is an issue. But either way, don’t wash it until you are ready to use it. The refrig hydrator drawer is the best place for it in most homes. A root cellar has the optimum condition, which tells you that the cool and dark combo is the key. You can manage to keep cabbage up to a couple months, let alone a couple weeks. And just because it is a round ball, don’t toss it around like one. Bruises will shorten its best life.

Kale. Since Kale became trendy in the 2000s for its antioxidant and vitamin/mineral properties, it’s no longer for decoration only. It can go in many dishes from pesto (instead of basil), cakes, home-made chips, smoothies or my favorite ‘lemon-greens pasta.’ There are loads of recipes but the point here is that it lasts better than some of my favorite greens (like escarole or spinach). Greens can go limp, even if they are still usable, but we would like to avoid that. Kale can last longer in the refrig than you might expect. Basically there are two options: use it within the week or take extra steps. Either way, keep the leaves DRY. Don’t wash kale until using. The extra steps involve putting DRY leaves in a container under a damp paper towel (replacing it every few days). Store the container in coldest part of the refrigerator. While these extra steps ensure that the kale will last about 2 weeks, I am too lazy to attend to the extra work. Without doing this, but just keeping leaves DRY I can still maintain the fresh (enough) bunch for up to 2 weeks (almost). Collard Greens, Turnip Greens and Mustard Greens? We can basically say “ditto.”

The Cruciferous duo: Cauliflower and Broccoli. Both of these offer good nutrition and versatility if we keep an open-mind. For instance, I recently made Cauliflower tabouli (as seen on one of the PBS cooking shows); it was alright, although I think I will stick to bulgur or quinoa. And hearing of a possible broccoli dahl, and without looking up the recipe, I made a creamed broccoli sauce (good over veggies, rice, fish or other choices). Again, the objective is extending their peak time. Both do well. I find the cauliflower can manage for at least a week even simply in the dark cool garage with no other attention. However, it will last much better if you remove any outer leaves that have brown spots and wrap it (unwashed) in a damp paper towel. If you have a perforated plastic bag, you can keep it in the refrig crisper drawer for almost a month. BTW, if you don’t think you have a ‘perforated’ plastic bag – I bet you can come up with a solution for that.

Broccoli may need to be on the dinner menu sooner than the cauliflower, as it does wilt more quickly. But food blogger, Jerry James Stone has proposed an innovative way of enhancing the shelf-life of the green bunch. He suggests trimming off the bottom (about a quarter inch from the stem or so) and put the flowery-looking remains in a Mason jar or even vase (with at least an inch of water). It looks pretty and can last 3 weeks this way. Admittedly, I haven’t tried this yet, mostly out of forgetfulness, but I do plan on it since I like fresh ‘flowers’ around the house.

Beets. Long, long lasting. If you like them (as I do) this is an added plus. With little work they can last ages (months), but extra work will help. Take the green tops off, as this will keep them firmer longer. [Those tops are edible for a couple days, great to add in a stir fry.] Don’t wash the beets themselves, but place them in a bag and set them in the crisper drawer. Too much moisture in that bag speeds spoilage. These are another candidate for roasting. Of course you could pickle them – but then that’s not exactly in the ‘fresh’ realm.

Radish. I couldn’t resist listing radish due to my new-found love of roasting them. I never would have considered it, but saw it on American Test Kitchen. They roast faster than some things but are really tasty. In salads fresh radishes have a peppery taste. It seems to me, they last better when I remove their greens and store them unwashed. Radish shoots don’t last as well, but are sprout-alternatives in salad.

Others in the Brassica Family. These too last well and have numerous health benefits: Turnip, and its cousins rutabaga (also called swede) and Kohlrabi (aka German cabbage). If prepared no other way (and there are plenty of ways), mashed like potatoes with butter and salt are terrific. Don’t peel them before use. Best to place them in the crisper and stored unwashed. With those conditions these items can last months.

Special Note – Roasting Veggies. Roasting all these Brassica (and root) veggies is so easy. Cut-wash-shake with oil-salt lightly-bake in 375 degree oven, although times do vary. Experiment with this, you’ll love it. If a particular vegetable seems headed toward demise, this may be its last possible use.

 FINAL THOUGHT

For now, I will choose avoiding the extra landmines of too many grocery shopping trips.  I still prefer not to order my groceries (another decent option). While physically shopping, we can continue to wear our masks, keep our distance, wipe down foods and packaging upon returning home, but limiting our trips is an additional safeguard.

Limited trips may seem sad, especially if marketing is also a social outlet. So all I can offer is to choose your places to compromise – and realize anything can change with our perception. Your choice.

Forget about being world-famous,
it’s hard enough just getting the automatic doors at the supermarket
to acknowledge our existence.”
—- Doug Coupland (Candian novelist and artist)

or

“Supermarket automatic doors open for me; therefore, I am.”
—- Craig Bruce

—–

Of Interest:

Getting started with Healthy Eating.com – Brassica Vegetables

Food Inflammation Connection: https://www.ideafit.com/personal-training/the-food-inflammation-connection/

Picture credit:

Social Distancing Sign Photo by Kelly Sikkema on Unsplash

Grocery store masked woman-in-yellow-tshirt-and-beige-jacket-holding-a-fruit-3962285.jpg Photo by Anna Shvets from Pexels

 

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