So awhile ago, the kind peo­ple at Clearly Fresh con­tacted me to see if I was inter­ested in review­ing their pro­duce stor­age bags. I’m a long time user of Deb­bie Meyer Green Bags, so I was happy to put them to the test.

I have a seri­ous issue with being overly ambi­tious at the gro­cery store on Sun­days. Kale! Chard! Brus­sels sprouts! Zuc­chini! Bell pep­pers! We’ll eat them all! Then as we creep towards the next week­end, or even upwards of two weeks later, I find those pro­duce bags with ques­tion­able brown goo in them and shake my head at my naivete. Alas, I am slow to use my deli­cious veg­gies. It’s so sad to let them go to waste!

I’ve had good suc­cess with pro­duce bags extend­ing the shelf life long enough to min­i­mize my veg­gie waste, so I hap­pily swapped out the Green Bags for Clearly Fresh.

And what can I say– they work great! Not only do they help keep greens green and crisp, but they have a recloseable top that is price­less. You should see how many chip clips I’ve used to man­gle a Green Bag closed before. I like the fact that they are also clear, so it’s easy to sur­vey what you have in the fridge, plus there is an area to label the bag. And there are 10 bags in a bag of them, so you have plenty to go around.

Now it’s your turn to take Clearly Fresh for a test drive! Leave a com­ment with your favorite sim­ple way to pre­pare your favorite sum­mer veg­etable. Next Tues­day I will pick a ran­dom win­ner to receive their own 10 pack.

Also, don’t for­get that I still have a hand­ful of lin­ger­ing days left in my 20’s… leave a birth­day treat idea on this post and be entered to win a copy of one of my books!

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18 Responses to gimme your greens! (and a giveaway!)

  1. Jen says:

    GRILLED CORN!!! There is noth­ing like grilled corn… mmmmmm.….

  2. Amy says:

    I love, love spinach and I eat it in every­thing — eggs in the morn­ing, salad at lunch, and sauted with some corn at din­ner! These bags are inter­est­ing and I would love to try them out!

  3. MollyG says:

    Oh my! I would love to win this. I juice at least 5 days a week so I always have tons of pro­duce, includ­ing greens. When I have a lot of beau­ti­ful sum­mer toma­toes from my CSA, I love mak­ing tomato sauce. I then use it on every­thing!! So tasty!

  4. Nancy says:

    My favorite way to pre­pare sum­mer pro­duce is the sim­plest — toma­toes right off the vine, cut up and topped with basil and a light vinai­grette. I am with you — buy plenty of veg­eta­bles with good inten­tions, and then they get “lost” in the fridge and end up so sad that my com­post is the only beneficiary!

  5. Sarah W says:

    My favorite way to pre­pare veg­gies is usu­ally to just cut them up and eat them raw and I love swiss chard/rhubarb and spinach boiled/steamed.

  6. Lisa O. says:

    Ooh, what a great idea! I hate wast­ing veg­gies, too.

    My favorite way to pre­pare my favorite veg­gie is to make kale chips in the oven. YUMMO.

  7. LEE ANN says:

    This year I grew sweet peas — they’ve been so sweet I haven’t had to cook them.
    As for cook­ing veg­gies, noth­ing beats a grill.

  8. FoodFeud says:

    I always mean to pick a sort of these bags up..
    My favorite sum­mer veg­etable is prob­a­bly zuc­chini — I love it as raw pasta or in a raw hummus.

  9. Kate says:

    Last year my favorite was steamed corn, car­rots, and kale in gar­lic broth with a lit­tle sea salt. This year it has been braised green beans, braised with broth and a cut up tomato with a lit­tle gar­lic and oregano. I too love my veg­gies to bits, but am always overzeal­ous in pur­chas­ing them for the week.

  10. Amy says:

    Wow — these bags sound GREAT! I love to roast sum­mer squash (sliced thin, lightly sea­soned, maybe some nooch) and put it in a wrap with some of it’s other sum­mer veg­gie friends (let­tuce, avo­cado, tomato, and maybe hum­mus — yum!)

  11. Hope says:

    I’ve been on a Kale spree! I just saute it with a ton of gar­lic, olive oil and dried chili’s and salt. Yum!

  12. Marcia says:

    Our CSA has been sum­mer squash heavy this year, and our home-grown toma­toes also have been abun­dant. We’ve lightly sauteed them in a lit­tle olive oil with fresh basil, sea salt and ground pep­per and used that as a sauce over pasta.

    Last week I decided I needed to pump up my pro­tein con­sump­tion, so I cubed a block of tofu and mar­i­nated it in oil, tamari, and spices while I cut up all the veg­eta­bles in my crisper. Then I tossed it all together and roasted it to serve over brown rice as lunch this week.

  13. Courtney says:

    I have the same prob­lem at the farm­ers market…all the pro­duce looks so fresh and beau­ti­ful, I can’t resist it, and I end up WAY over­buy­ing. These would be a life­saver! My favorite sim­ple (and no heat!) way to pre­pare zuc­chini is to spi­ral­ize it into “noo­dles” and top with a raw tomato sauce made from toma­toes also from the farm­ers mar­ket, lol.

    Court­ney

  14. lana says:

    it is sum­mer vegetables.…so i GRILL every­thing!!! with a lit­tle gar­lic an olive oil!!! love it!!!

  15. Lori says:

    I might pos­si­bly be the Queen of the Zuc­chini Muffin :).

  16. Amanda D says:

    Hot Mick­ies. Well that’s what my mom calls them. Just Poke some holes in a few pota­toes, wrap them in tin­foil, and throw them into a fire. An hour or so later, they are ready to eat and top with any­thing. Noth­ing can beat a baked potato.

  17. I like to toss heir­loom cherry toma­toes with water­melon cubes and lime juice. Sprin­kle on some salt and pep­per and pre­pare for sum­mer nirvana.

  18. Lexi Rodrigo says:

    My favorite way to pre­pare sum­mer veg­gies is to lightly steam them then sprin­kle with a pinch of salt. They stay crunchy and their col­ors become vibrant. My kids love mak­ing crunchy sounds as they bite. My hubby can’t believe our kids are hap­pily eat­ing veg­gies :)

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