According to General Electric, Americans throw away almost a fifth of the food in their fridges. That swampy slime in your crisper (that’s your vegetable drawer) is a nutritional and financial sinkhole. The problem partly lies in the fact that some produce is more than a week old by the time it hits the shelf. To make sure you get the freshest stuff there is, follow these tips from Aliza Green, author of Field Guide to Produce