The easiest way to keep vegetables from spoiling is to purchase only what you'll use over the course of a few days. While it may be easier to do a week's worth of shopping on a Sunday afternoon, you may have some inedible produce by the end of the week. To ensure that your home always has the freshest vegetables, shop every few days for them.
When you do buy lots of vegetables, be strategic in your shopping, transporting and eating. Though many grocery stores have you wander through the produce section first, save this department for last so that your broccoli and lettuce don't wilt while you decide what breakfast cereal you'll be eating this week. It's best to go straight home after you buy vegetables so that you can store them, but if you must run lots of errands, consider bringing a cooler where you can stash your new goodies. Lastly, when you're planning your weekly menus, eat the foods that spoil quickly first. Fast-spoiling vegetables include asparagus, broccoli, corn and mushrooms, while beets, carrots and onions last much longer. Vegetables like cucumbers, zucchini, peppers and spinach should fall somewhere in the middle of that spectrum.