Friday, June 20, 2014
Fridge cleaning and saving the food budget
The bottom shelf holds (from left to right): a pkg of pie crusts, a baggie of organic rhubarb, a pint blueberries,a large baggie with l/o salad, a large head of leaf lettuce with a huge cabbage behind it, in the back. To the right, a tub of fruit salad (see below) and 3, 8 ct pkgs of eggs. The one in the front, with the pink writing, holds the free range eggs from the organic farm. In back are the $1/8 ct medium sized eggs that I use in baking, cooking and to hard boil (another cost saving measure). The very bottom bins hold my fresh vegetables: savoy cabbage, mustard and turnip greens, arugula, carrots, 1 Vidalia onion (a huge one for burgers), 3 mushrooms in a baggie, 1/2 a head of organic leaf lettuce, a head of Romaine, Japanese salad turnips, 1 cuke, some French radishes, celery. Going into the new month, I feel good, food wise. Additionally, we will continue with Monday pick ups at the organic CSA.
Large jars of like items were decanted together, large jars with little remaining had their contents decanted into re-purposed food jars to open up real estate in the fridge. I did toss a tub of pumpkin spice cream cheese-I directly asked DD if she'd ever eat it; she replied, "No." so out it went. No use hanging on to it.