How I Store and Stretch Fresh Produce to Last a Week

As a mom, nothing makes me sadder than spoiled gulay na hindi nagamit on time—sayang pera, sayang pagkain! That’s why over the years, I’ve learned a few simple tricks to store and stretch fresh produce so they stay fresh and budget-friendly for at least a week (sometimes even longer!).

Here’s how I make sure our veggies and fruits stay crisp, clean, and ready to cook—even when I only go grocery shopping once a week.

1. Wash, Dry, and Store Right Away

Right after coming home from the palengke or grocery, I wash leafy greens like pechay, lettuce, and kangkong, then dry them thoroughly. I wrap them in paper towels and store them in airtight containers or resealable bags to prevent moisture buildup (which causes wilting!).

2. Separate Ethylene-Producing Fruits

Fruits like bananas, apples, and tomatoes release ethylene gas that speeds up ripening. I store them separately from other veggies, especially leafy greens, to keep everything fresher longer.

3. Prep Some Veggies Ahead

Chop carrots, bell peppers, or kalabasa in advance and store them in containers with a bit of water (changed daily) in the fridge. Ready-to-cook veggies = less temptation to order out.

4. Freeze the Extras

May nabili kang sobra? I freeze kalabasa, spinach, or even sliced tomatoes for future soups or stews. For example, frozen ginger and garlic cubes save me a lot of time when cooking!

5. Plan Around What Will Spoil First

I always cook the most sensitive produce (like lettuce, tomatoes, or fresh herbs) early in the week. Harsher veggies like kalabasa, carrots, or sayote last longer, so I save those for later.

With a little prep and planning, stretching fresh produce can mean less food waste and more savings—two things we busy moms always love! 💚