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[quote=Anonymous][quote=Anonymous][quote=Anonymous]OP, can you tell us, in excruciating detail, HOW to store these cut up vegetables so they don't get limp or lose their crunch? No detail is too small. Thank you in advance.[/quote]

Not the OP but I use tupperware fridgesmart containers and they work really really well.[/quote]

OP here, let's see.
Yesterday I did food prep, and in my fridge right now are

1) 2 celery bunches chopped up
2) 5 pound bag of carrots chopped up
3) 1 small white cabbage chopped
4) 1 small red cabbage chopped
5) 2 16 oz trays of mushrooms chopped
6) 2 yellow onions chopped
7) 4 large beets, cooked and chopped
8) 2 bunches of Tuscan kale, shredded
9) 3-4 large peppers chopped
10) 1 head of cauliflower chopped into florets
11) 3 bunches of broccoli chopped into florets

I don't do a lot of "salad" ingredients (like spring mix) because they wilt. I try to have a lot of vegetables that easily last a week.

To give you an idea what I do all week: I basically start with a pan with a little vegetable broth. Then I just start throwing things in. I add different spices for flavoring, and usually finish whatever I'm making off with something fatty, like hummus or avocado or some dressing.
I also use the veggies for any recipes I'm making (tacos, veggie burgers, etc.)

I use both tupperware type containers and plastic bags -- again because the vegetables are a little more crispy, they last pretty long.
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