Avocados

FREEZE’ EM Go ahead, buy those on-sale avocados in bulk. Open them, puree the meat in a blender, then divide by the cupful into freezer-safe plastic bags. Use up to a year later in sauces, smoothies, or dressings.( Thaw first in the fridge.)

USE’ EM The brain-healthboosting polyphenols in avocados are what turns them brown, says Drew Ramsey, MD, author of Eat Complete. Don’ t forgo the benefits— a smoothie hides the spots. Mix avocado with plain yogurt, milk, spinach, chopped cashews, cocoa powder, and honey in a blender with ice, adding cold water if necessary.

TOSS’ EM If they are completely brown or soupy or smell funny.

Herbs

FREEZE’ EM Bought a giant bunch for a recipe that only calls for a couple of sprigs? Chop, then mix ¼ cup’ s worth with 1 stick room-temperature butter. Spoon into an ice-cube tray, then transfer cubes to a freezersafe plastic bag the next day. Pop a cube into soups or pastas, or thaw and spread on bread.

USE’ EM When herbs start to turn, make Silky Buttered Eggs from new cookbook Scratch, by Maria Rodale. Melt butter in a skillet over low heat, add lightly beaten eggs, and let set( about 20 seconds). Slowly drag across the pan with a spatula to form soft curds. Sprinkle with herbs.

TOSS’ EM If they are slimy or smelly or you can see mold.

Greens

FREEZE’ EM When you’ re buried under mountains of arugula / spinach / chard, wash, remove thick stems, then blanch. Squeeze out excess water, pat dry, then pack in freezer-safe bags. Later, partially thaw in the fridge, then steam, microwave, or sauté.

USE’ EM Wilted greens look sad in salad, but you won’ t miss the crispness in soup. In a large pot, brown 1 lb. sausage in olive oil over medium heat. Add diced onion; cook 2 minutes. Add diced veggies( like carrots, celery, or tomatoes); cook 5 minutes. Add 6 c. each canned cannellini beans and stock; simmer 15 minutes. Add greens. Cook 1 minute more.

TOSS’ EM If the greens are slimy or smell bad, it’ s too late.

ICE CUBE: GETTY IMAGES. GREENS: LEVI BROWN / TRUNK ARCHIVE.

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