Top row from left: Pancetta for carbonara, clementines, jalapeno (my husband grew it from seed)
Bottom row from left: Broccoli, corn, potatoes, spinach, red pepper, garlic, avocado, carrots, apple, onions, green beans (from farmer’s market)
Very bottom: Little jars of our homemade concord grape jelly that we made last fall and still are trying to get through. We have grape vines in the backyard. It’s certainly not the best place to store.
I am a work in progress and so is my fridge. I took a picture of my “crisper” (I just love that word!) because I’m proud of how it looks. I have always worked hard to make sure that fresh food is in my fridge, but doing this project has made me even more aware of its importance. This is the best my crisper has ever looked.
In the past veggies used to spoil before I got a chance to use them. Now I’m more mindful about eating everything. The onion, red pepper, and two cloves of garlic went into a soup. I steamed the broccoli and half of the green beans. Today six potatoes, the rest of the green beans, all of the carrots, another onion and two cloves of garlic went into another soup. Since I don’t like spice, the jalapeno got sliced up by my husband and sprinkled onto his fish the other night (did you know that homegrown jalapenos can vary in spice level? he had one that had no spice and another that burned his mouth!). The avocado was sliced onto a spinach salad with walnuts and raspberries. And the apple and clementines were snacks. Still need to get through more of that darn jelly!
Now it’s your turn — take a picture of your refrigerator’s crisper, create a blog post on your blog, and post it below: