If you have a surplus of avocados (perhaps from picking up a bunch at the store on sale), there is one simple thing you can do to help slow down their ripening process. First, choose avocados that are not fully ripe, which means green, firm and definitely not soft to the touch. Place them in the refrigerator, where the cool temperatures significantly slow down the ripening process and give the fruit a few extra days of shelf life. When you know you're going to want an avocado, take it out of the fridge and leave it at room temperature for a full day, then enjoy!

ANDREWS MCMEEL SYNDICATION

When you have a whole head of cauliflower or broccoli, don't just eat the florets and then throw the stalk and leaves into the trash. The whole head of both vegetables is totally edible. While it's a bit more tough, the stalk is nutritious, and if prepared properly, delicious! The stems can be chopped finely and added to a pesto or stew; they can be sliced thin and steamed or pan-fried or even grated to be used in salads or a coleslaw. And, of course, you can use cut-up stalks and other vegetable trimmings to make homemade stock, too.

ANDREWS MCMEEL SYNDICATION

Fresh produce left on the counter ripens so quickly because of a natural ripening agent called ethylene gas. If you have produce that can't be refrigerated, like onions, tomatoes, bananas, avocados and other fruits and vegetables, do one thing to help extend their freshness: Wrap them in small sheets of newspaper. Newspaper is designed to absorb ink, which makes it great at absorbing other things, including excess ethylene gas. And the newspaper also cushions produce, preventing bruising that can accelerate ripening, too.

ANDREWS MCMEEL SYNDICATION