Over on her blog, Suzie suggests 'eating (from) the fridge' this week, as we prepare to load our plates (& fridges) over Thanksgiving. My fridge is bursting at the seams, as, though my daughter & I share veggies from our weekly CSA (Community Supported Agriculture) pick up, we are hard pressed to keep up with the abundance.
Fortunatly, much of the current 'share' are root veggies which keep a bit longer - like these lovely HUGE carrots!
As you can see, my fridge really needed a good clean out & scrubbing - so I began that process with the bottom shelf & veg. drawers!
I decided to switch my fridge storage from the ubiquitous plastic bags to non-reactive glass. My mom had a nice set of the rectangular containers, which are hard to find &/or expensive.
A trip to the Good Will yesterday garnered a bunch of large glass bowls ($1 - $4 each) which I washed up before starting on the fridge! Several of these are mixing bowls, & I got a couple of tall vases for the long stemmed kale or chard! Plus a glass salad bowl for lettuce.
I'll probably add some more, as I find the sizes & shapes that work best! I generally eat out of bowls or medium plates, so got down a stack of larger cobalt blue glass plates to use as covers. (I found a few domed covers as well)
I began with the bottom shelf & drawers - first step was to get everything out! That shelf also holds jars containing oils (some flower infused) for making salves & lotions.
I love the big stem of Brussels sprouts - (middle of the photo) they keep well on the stem (& save our farmers a lot of work!)
Ugg - seems like the shelves always need a good scrub! Fortunatly, hot water, some baking soda & 'elbow grease' took care of the shelf grunge pretty quickly, & the glass shelves are easy to remove & clean. Now to reload! . . .
But those brussles sprouts - I popped them off the stem, . . . hmm, maybe I should make Rattatoui with some of the sweet potatoes (which DON'T want to be refrigerated, so I store them in a shoebox!)
That means I need to get out the nice wok I picked up as well - & note the lovely wooden spoon (Yew) from my friend & spoonmaker Peter - like the little 'tea spoons' that I eat with, this is a favorite! Peter & Lorraine have been cooking with one for about 20 years.
The onions & garlic also come from the CSA, they try to provide aliums weekly in some form. I haven't had a wok for awhile - always enjoyed that large surface for stirfrying! (& am happy it's steel - didn't want aluminum, or 'non-stick' coating)
I simmered the onion & garlic skins while sauteing the veg (in coconut oil, natch!) & poured a little liquid over the veg, & added some Italian herbs before returning them to the cassarole & putting them in the oven for ~ 1/2 hour.
Now, back to that fridge! . . . . . . .
TA DA!! OK, so the photo's grainy - but I now have the veg in glass bowls, only a couple of bags (celery root & a romanesco cauliflower) in one cripser drawer! Now on to the shelf above (some eggs, more oil, a few veg that are being consolidated, & the rattatoui is almost done! (added cauliflower, beet & carrot & baked ~ 10 min more)
Here's my bowl with the last of the rice n lentils from Tue in the bottom, the rattatoui, some quickly sauted chard, & a dolop of pesto, & cherve from one of the Playschool moms. I used a sprinkle of raspberry vinegar on the chard, which I sauted in the wok as the rattatoui was finishing. The spoon & chopsticks are from Peter, the bowl from a local potter.