Do the contents of a gardener’s refrigerator differ from anyone else’s? This is for Michelle over at From Seed to Table, who was willing to bare her fridge and extended an open invitation to others to do the same. At the moment, our kitchen fridge is stuffed with jars of pickles and preserves that have accumulated while I’ve been attending the Master Food Preservers Program, and leftovers from a dinner party the night before.
Along with my giant pet zucchini that has taken up residence on the top shelf, there’s: a bin of carrots, parsnips and radishes; pickled cherry tomatoes; leftover sautéed summer squash, with fennel and corn; leftover tomato paella; Boothby blonde cucumbers and quick pickles; leftover sautéed red peppers with breadcrumbs; carrot hummus with too much garlic; scape pesto; green onion oil; a couple of dozen eggs from the farmers’ market; heavy cream; early season apples; and the lava beans I neglected to add to the paella last night. Most of the leftovers will be recombined for dinners in the coming week. I use glass storage containers, the better to see what’s going on in them; they also seem to keep the food fresher for longer.
The basement fridge: Lots of pickles, both quick and fermented; carrots, summer squash, broccoli and salad greens in the storage bins; beets, onions and peppers in the drawers; a jar of chicken stock that I need to can up; a drawer full of cheese, some milk, a jar of yogurt and more eggs complete the scene.
Visit From Seed to Table to find more glimpses of the interior life of other gardeners’ refrigerators. I’m glad to see I’m not the only one that hordes eggs, and has an inordinate amount of pickles, way more than two people could possibly eat.