You filled your shopping cart with broccoli, peppers, cucumbers, carrots, and romaine with every intention of eating your daily five servings. Instead, you've ignored them in your refrigerator's crisper bin for a week. Can you eat them up, or should you throw them out?

In some cases, withering vegetables have lost nutrients, along with eating appeal, and the compost heap should be their highest calling. But even if they're not at the peak of freshness, they may still be usable. Here's how to choose produce, keep it crisp and colorful, and resuscitate celery, carrots, and other vegetables that are a bit past their prime. Get out the peeler and the paring knife: With these easy use-it-or-lose-it tips, you can always be productive with your produce.

Broccoli
Look for: Tight dark green or blue-green buds, with no yellowing.

Keep it fresh: Store in an airtight container or a sealed plastic bag in the crisper for up to 4 days.

When it starts to go...: If any buds are yellow, the tops should be discarded, but you can still peel and use the stems.

Use-it-or-lose-it serving solutions: Peel and dice stalks, then use in place of celery in chicken or tuna salad. Or toss chopped stalks into your favorite stir-fry.

Carrots
Look for: Firm, bright orange carrots, preferably with the greens cut off and no sprouts in sight.

Keep it fresh: Cut off greens, if attached. Store in an airtight container or a sealed plastic bag in the crisper for 2 to 4 weeks.

When it starts to go...: Limp, shriveled carrots have lost vitamins and crunch; feed them to the garbage disposal.

Use-it-or-lose-it serving solutions: Toss 2 cups shredded carrots with 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon kosher salt. Enjoy cold as a refreshing salad or sauteed as a warm side dish.

Celery
Look for: Firm, bright green stalks. Avoid wilted stalks and leaves.
Keep it fresh: Store in an airtight container or a sealed plastic bag in the crisper for up to 1 week.

When it starts to go...: If slightly limp, it's still usable. Peel the stalks, which become stringy as they lose moisture.

Use-it-or-lose-it serving solutions: Slice and braise in chicken broth until tender; top with toasted sliced almonds. Drizzle with olive oil before serving.

Cucumbers
Look for: Skin that is dark green and firm to the touch; no soft spots or bruises.

Keep it fresh: Store in an airtight container or a sealed plastic bag in the crisper for up to 5 days.

When it starts to go...: Trim away wrinkly ends and use the rest.

Use-it-or-lose-it serving solutions: Peel, seed, slice, and saute 2 cucumbers in 2 tablespoons olive oil. Toss with 2 tablespoons fresh dill or parsley, add salt and pepper to taste, and serve as a side dish. Or chop and add to potato salad or salsa.