In the time of quarantine, we find ourselves being more observant of small details (or at least, I am) in the kitchen. Being conscious of food waste, portioning, and even a bit of rationing. Should we probably be considering these things all the time? Yeah, probably, but that’s for a different day.
Being that the grocery stores are now war zones and just honestly terrifying, it’s important to make the most out of everything you purchase. Non-perishables are easy- just keep them in dry, cool places like a pantry or cabinet, and make sure they stay tightly wrapped so they don’t go stale.
The real challenge is using your dairy and produce at a reasonable pace without overeating or wasting, but also making sure it gets consumed before it goes bad. I’ve got some tips for you on how to maintain your refrigerator and freezer (and hopefully your sanity) during this weird time.
Dairy & Meat
- Make sure you’re paying attention to the dates on any dairy or meat products.
- Freeze your butter! If you bought it in large quantities, just freeze a few packs and when you’re down to your last stick, move it over to the fridge and it’ll be ready for use in about a day.
- If you aren’t cooking your meat within 24-36 hours of buying it, put it in the freezer. It can get frozen in the package it came in, or you can portion it out in freezer bags to easily pull out when ready. Write the date of purchase on the bag if you’re doing so.
- Use this opportunity to meal prep. Cook your meat right away and portion out ahead of time (if you have the room in the fridge) so that you know exactly what you’ll be using and eating for the week.
Produce
- Try not to buy produce in excessive quantities unless you have a large family. Because it goes south much faster than other foods, the likelihood of you using it before that is much smaller.
- Plan out how you want to use it when you buy it or when you get home. It doesn’t have to be anything super detailed but it helps to have an idea of what you’ll be eating and when.
- Warm temperatures encourage ripening and fermentation. Putting items like potatoes, avocados, bananas, onions, and garlic in the refrigerator will help extend their life, especially if you live in warm or humid climates.
- Citrus rind and peels can dry out and get moldy so squeeze the juice into containers when you bring them home. Roll the fruit on the counter or between your hands to break up the cells before you juice to get the most out if.
- Cut up fruits and vegetables and freeze them to use for smoothies or breakfast bowls.
- Save any ends and leaves of vegetables – especially, carrots, celery, onions, or leafy greens – to use for soup and stock. Just keep a big bag in the freezer and throw in the pieces and parts after cooking a meal.
General Tips
- Operate using restaurant policy of FIFO: First In, First Out. When you reload at the grocery store, put the newest stuff at the back so that you’re using it in chronological order. This will ensure you’re getting the most out of your items during their prime time.
- Keep an inventory. It’s disappointing to find that lone bell pepper in the bottom of the drawer that has gone moldy and sad because you forgot about it.
- Label everything! Keep things organized as much as possible. Make sure you’re cleaning out each time you put new items in the fridge and freezer, and that nothing has gone bad.
- Have a list that lives in the kitchen so you can write things down as soon as they’re out. If you keep track as you go, grocery day will be less stressful.
This is a great time to learn new cooking skills and hopefully instill some good habits for grocery shopping and meal planning. Everything seems stressful and I’m not going to tell you that feeding your people isn’t stressful right now, because it probably is. I do it for a living and I’m also getting overwhelmed by putting dinner on the table every night.
Some nights I just take a break and everyone is in charge of feeding themselves but most nights, I take the time to enjoy the opportunity to make something delicious. It makes me feel better to know I’m putting food in their bellies and we get to sit around the table and talk about funny, silly things.
Take a deep breath and remember that I am a resource! Reach out with any questions, concerns, or anything else you want to talk about. Stay strong, be safe.
