Even if produce is past its prime, it can still be put to good use.
- Be flexible at the supermarket. Notice what looks good, vibrant and alive; buy it and use it.
- Opt for spinach if the lettuce looks terrible. Or remove the outermost layers from lettuce and greens. The inside layers are usually much fresher.
- Try sun-dried tomatoes instead of fresh tomatoes in salads and pastas.
- Shift your recipe's focus. If the salad you want to make calls for fresh Roma tomatoes and the ones in the store look awful, but avocados look great, use avocados instead.
- Make a pureed soup. Imperfect root vegetables are perfect for purees. Cut away the blemishes, then puree with a little cream and butter. Or remove the blemishes, then slice potatoes or turnips thinly to create beautiful and tasty gratins. Also use older vegetables for tasty stocks.
- Crisp up limp carrots and celery by soaking them in ice-cold water.
- Research proper fruit and vegetable storage methods to ensure longer life.
- Compost vegetables that have truly passed their prime.