I just checked these out and Consumer Reports wasn't enthralled. I'll stick to the old way and simply use up things like raspberries and strawberries FAST!

Nancy, don't mean to be a bubble burster and maybe you are more methodical than I am. My complaint with the DM green containers is they are opaque and you can't see what you've stored. No visual reminder of what you are trying to keep fresh but still incorporate into a meal within a reasonable amount of time.

I have a set. They've been at the back of a bottom panty shelf a few years now, lost their novelty and I haven't been using them.

agree w/ morz. they don't even go/sell well on a garage sale ...

I've never understood how those containers are supposed to work. They allegedly have some mineral in the plastic that does the job. That's all Debbie Meyer wants to tell you. Now, ripening fruit releases ethylene gas, and that gas accelerates ripening in other fruits. So if you can get rid of ethylene, produce will stay fresh for a lot longer. Potassium permanganate (KMnO4) does exactly that, by absorbing ethylene. It's well understood that having some potassium permanganate with bananas keeps them from ripening for a long time. So are these boxes supposed to be impregnated with that stuff? Now, potassium permanganate is quite water soluble, so if that's what's good about these boxes, I'd think you'd better not wash them! Seems to me that buying some potassium permanganate, and sticking a little envelope of the stuff in any veggie storage box or bag, would do the trick. It's pretty cheap.

Soft french bread? Ick. But soft bread will go stale and harden mainly by just drying out.

Well, I didn't buy the containers, but I have been using the bags for about 19 years since I started gardening and didn't have time to get things done during the week.

During this time I'm totally healthy!

Dan, when I say soft French bread, I mean that I can make a loaf of Bay Area French bread last for more than a day or 2! Do you even know what french bread from the Bay Area is? ;)

I'd be curious to know ....I'm guessing if it's called French bread then it's supposed to be...well...like French bread. But I know that a lot of things get altered by distance lol

Interesting about the water solubility because I found the green bags useless after washing them. I find the best way to preserve greens is to wrap in damp towels in a plastic bag or container. For herbs or asparagus or vegetables with stems, I stick in a glass of water with a bag over it for humdiity. For bread, I buy baguettes and cut into sections and freeze what I don't eat that day. All it takes is a few minutes on warm in a toaster oven to have a fresh baguette..

Yes, I used to live in Santa Cruz. Is that Bay Area enough for you? And I did encounter some pretty awful french bread there!

There are two things going on here. One is to cut down on the ethylene which, without added chemicals, you can do somewhat with proper ventilation. The other is preventing drying out, which you can do by wrapping. Unfortunately, those two actions work against each other. You can have one, but not the other.

Ah ha ha. I found this.

https://www.chowhound.com/post/french-style-baguette-peninsula-687272

Yep, Bay Area french bread is something else. It may be "french bread" in shape, but it ain't "french bread". "Soft exteriors and Wonder bread-like interiors". Gasp.

Just wondering if anyone remembers Saran's Disposable Cutting Sheets...? I think I still have some in the pantry.

Well, I'm just going to back out of here! I like keeping my veges fresh and my bread usable for more than a couple of days. These work for me! Nancy

Speaking of bread and storage. What is the best method of freezing bread. Doesn't matter how well I wrap it..it comes out of the freezer damp. I truly gag at wet bread. Thank you

When you take the bread out of the freezer and it is cold, water will condense on it. Freeze the bread in a sealed plastic bag, and DON'T REMOVE the plastic bag until it is warmed up to room temperature. It's not how you freeze it that makes it damp. It's how you thaw it.

Nancy Jane, don't go. Everyone here knows how snarky I get when things get called French that aren't....... I apologise if it made you feel bad.

Yes, apologies for the snark, but I bake a lot of bread, including French bread, and I am sensitive to how people define the stuff.

Chloebud, I remember the disposable cutting sheets. I think I may still have one. I was hoarding them for a while. Another example of a product I really liked being discontinued. I could be a reverse market-tester. If I really like a new product, it's going to fail.