Spring is here and it’s time to cut back on the winter comfort foods, clean up the refrigerator and stock it with more nutritious options. Get off to a fresh start by tossing out any moldy fruits and vegetables, expired preserves, etc., that have surpassed their “fresh” state. Next, clean the shelves and crisper drawers in the sink using an all natural dish soap, rinse and let dry. You can also use the dish soap mixed with water or a non-toxic all-purpose cleaner to wipe down the interior of the refrigerator. Once the shelves and drawers are dry, put them back in and you’re ready to re-stock.

Storing Fruits and Vegetables
You can store whole fruits and vegetables at room temperature for a day, however chopped produce needs to be refrigerated within at least two hours after cutting. Cooked veggies will last about 4 days in the refrigerator. Something that a lot of people don’t know is that that apples should be stored separately because they release ethylene gas which, even is the small amounts, will damage fragile produce like bananas and lettuce.