Freshness rarely announces itself with a label — it's in the weight, the smell, and the give when you press a thumb against the skin. A few seconds of checking at the shelf saves a lot of waste later in the week.
Heavier-than-expected produce is usually fresher; a light gourd or a hollow-feeling potato has already lost moisture. Bright, unbroken skin without soft spots is a better sign than the biggest item on the pile.
Leafy greens should look crisp, not glossy — a slightly damp cloth wrapped around them in the fridge more than doubles how long they last. Root vegetables, on the other hand, keep best somewhere cool and dark, not the fridge at all.
Buy only what a week of cooking can realistically use. Fewer trips with less waste beats one large trip that ends with half of it thrown out.
