When you make everything from scratch, it's sometimes difficult to get groceries put away on the same night as produce. Produce not prepped before going in the fridge, usually spoils which is such a waste.
Over time I evolved to a system of having 2 stores that I visit mainly because of produce - the selection & prices are good, tho I don't do my other grocery shopping there.
This lends itself to having a "Produce Night", where I wash all lettuce leaves and make a salad; peel all carrots and shred some for the salad; wash celery, making bags of diced and sliced for cooking and yes put some in the salad; peel, slice, and dice onion for cooking, etc.
Pepper strips, cauliflower, broccoli, carrot and celery sticks, radishes, and grape tomatoes are all mixed in a big bowl and then bagged for ready-to-eat sides, soup, salad, stir-fry, etc.
Studies have shown prepped veggies put on a plate and visible when the fridge is opened, such as a crudité platter or even a regular dinner plate, will be eaten regularly and promptly (the power of eye appeal), while veggies put away in a drawer won't.
So set yourself up for success by putting an attractive vegetable plate with a clear cover front and center when the fridge door is opened. Gee would be nice but you don't have time to do this? Then plan one night a week to do a veggie run; be determined, persistent, and productive and make that night Produce Night.
This also sets up your special dinner night or your batchcooking night for success, as well. Cooking is sooooo much easier when the veggies are already prepped, sliced, diced, and ready to go.