We’re counting down the days till spring and the official re-opening of our neighborhood farmers market. When I read about Kim O’Donnel’s “Eating Down the Fridge” challenge — a week-long endeavor to be frugal and prevent waste by eating up the food stashed in our fridge, freezer and pantry — it seemed like a great excuse to do a little spring cleaning. We don’t eat a lot of canned goods, but I do have quite the assortment of canned beans and half-used boxes of grains and pastas. And the freezer contains a stash of frozen local fruits and vegetables from last summer that I’ve been remiss in not using up already.
Eating Down the Fridge starts today, so I’ve taken inventory to prepare. My goal is to use up at least 10 of these items this week. And I hope to find some recipe inspiration from the other participants as well. Stay tuned!
- chipotle peppers
- dried cherries
- navy, aduki and cranberry beans
- crushed tomatoes
- quinoa, buckwheat and purple prairie barley
- Spanish sardines
- chicken and beef broth
- shredded zucchini
- assorted steaks/chops/chicken parts
- 1/2 bottles of cream and buttermilk
- many, many slivers and ends of cheeses
- sweet potato, red pepper, carrots, celery, onions