I get so frustrated when fresh veggies go bad faster than they should. Here's some tips to help keep them fresher, longer:
*First of all, make sure your refrigerator is set to the correct temperature, and the seal is working properly. To check the seal, place a dollar bill against the edge and close the door on it. If you can pull the dollar out easily, the seal is having issues. Don't panic, this is usually easily fixable. Simply wipe down the seal AND the edge of the door with lightly soapy water (just mix a bit of dish detergent with water). Wipe dry, and the problem should be solved.
*Don't wash any of the vegetables before storing them, wait until you are ready to prepare them.
*Wrap your celery in aluminum foil. It will keep fresh for several weeks instead of just days!
*Keep corn on the cob unshucked and stored in a ziploc bag. Wet it slightly before placing it in the bag, and it will last a few days more.
*Keep your potatoes in a wooden box off the ground. Add an apple or two in there to keep them from rotting quickly. It really works - my grandmother would keep a bag of potatoes for weeks by doing this.
*Wrap unbagged lettuce in paper towels before placing in the fridge.
*Keep your mushrooms in a slightly opened paper bag. Take that plastic wrap off them so they can breathe!
*Cauliflower and asparagus should always go in the crisper drawer immediately. Keep this closed completely, and don't open unless necessary.
*Take carrots out of the bag and place them in a paper bag, then put them back in a plastic bag. (those brown lunch bags you've had hidden in your drawers for several years are perfect for this)
*If you notice something is starting to rot, but didn't plan to use it for a few days, cut and prepare the vegetable as you would for the recipe, and freeze it in an airtight plastic container or plastic freezer bag so you don't have to throw it away.