Organizing Your Fridge Like a Pro

If you can recall from a few months back, I wrote a blog post on Re-Setting Your Pantry.  And, in that post, I promised I would follow it up with a post on organizing your fridge like a pro…in June. We are already in the middle of July and I am finally getting around to cranking this bitch out for you all.  Aren’t you just oozing with excitement?  I know I am!

So…what constitutes a pro?

In my book, it’s failing multiple times before you get it right.  There is absolutely a right and wrong way to store your food in the fridge.  You know those busy weeks I speak of…when you’re in such a rush, you just throw everything where ever it will fit.  By weeks end, something is stinking and you cringe at the thought of trying to find the source.

Re-setting your fridge will not only create space for food that isn’t all jumbled together, it will inspire you to replace junk and processed foods with foods that will improve your cooking and health.  Having a cluttered fridge makes it more difficult to stay organized and maintain focus.

A great rule to go by for optimal organization is placing foods that don’t need cooking on the top shelf and those that DO are stored further down.  This is generally true for restaurant walk-in fridges but, we can’t always go by this method at home.  I mean, our home fridges are designed to have fruit and veggie drawers at the bottom.  Also, you may have a household (like mine) in which there are various dietary needs to be met.  Trying to keep dairy separated from non-dairy and meats from meat alternatives can be a pain in the ass.  Alas…let me break this shit down for ya…

First thing is first…

Remove all items, place them on the counter and give your fridge a really good wipe down!  A great formula I like to use is a mixture of two parts hot water, one part vinegar, and a few drops of lemon essential oil.  Pour mixture into a spray bottle and get to cleaning!  Waiting a few minutes after spraying the mixture will help release any stuck-on food.  Take a potty break or text your creep friends back while you wait before wiping the shelves clean with a damp cloth.

Fridge Re-set

Once you have gotten your fridge squeaky clean, you can go over what you removed and throw away anything that is expired or no longer brings you joy.  You know I had to throw in a “konmari” quote in here to annoy the hell out of you.  You are now ready to reorganize!

TOP SHELF

This shelf is great for prepared foods like jarred condiments; salsas, hummus, and other items preserved in vinegar that you won’t use as often such as pickles, capers, sauerkraut, kimchi etc.

MIDDLE SHELF

This is where you want to store eggs in their carton or any leftovers you may have; take-out, prepared salads.  Keeping an opened box of baking soda stored at the back to absorb any funk is also a great idea to place in your fridge.  If you have that cute little drawer connected to this shelf, you can store all of your cheese.  Keep your eggs separated from your cheese or they will begin to smell like gorgonzola…uhhh no thanks.

BOTTOM SHELF

This is usually the coldest part of the fridge so naturally, you will want to place any raw meats or seafood on a platter or inside a glass container to catch any leakage.  Deli meats, milk, and yogurt can be placed on this shelf as well.  And, if you’re vegan, this is a nonissue for you!

FRUIT AND VEGGIE CRISPER/HUMIDITY DRAWERS

Most drawers have settings you can slide back and forth to control humidity.  These settings simply open or close a window in the drawer. For the low humidity setting, the window is completely open.  For the high humidity setting, it is completely closed.  You don’t necessarily need to keep fruits apart from veggies.  However, you should separate produce that emits ethylene gas from produce that is sensitive to it.

The high humidity drawer can be used for cauliflower, broccoli, dark green leafy veggies, herbs, carrots, cucumbers, strawberries, and squashes.  These are sensitive to moisture loss and ethylene gas.  So keep these babies on lock-down!

The low humidity drawer can store apples, avocados, bananas, figs, melons, pears, and stone fruits; anything that releases ethylene gas and is NOT sensitive to moisture loss.  These are the items you want to let breathe.

FRIDGE DOOR

This is where I store all of my commonly used condiments, jellies and jams, and our favorite sparkling water sips.  Convenience is key here.  You don’t want to store any dairy or eggs in the door as these types of ingredients need to stay a constant cold AF temperature so they won’t spoil.

REFRIGERATE OR TO NOT REFRIGERATE

Keep onions and potatoes (separate from each other), tomatoes, under-ripened avocados and bottled hot sauces in pantry.  While it’s important to keep your coffee grounds or beans in a cool place, the fridge can create too much moisture in the package.  What you DO want to store in the fridge are things like quality maple syrup, avocados and bananas that are ripened but not ready to be eaten, and nuts to keep them fresh.

Nut and whole wheat flours should be stored in the refrigerator after opening, as the wheat germ will spoil much faster than other types of flour.  Nut butters, if not used within a few weeks can separate and go rancid.  And lastly, some of your more delicate cooking oils should be stored in the fridge to prevent them from going rancid as well.  Remember, if in doubt, keep ingredients in a dark cool place if not in the fridge.

My Fridge

I have a vegan, a mostly plant-based eater (that’s me, yo), two omnivores and one carnivore under my roof.  For this reason, shit can get wild with my fridge.  The kids joke about how there’s nothing in the fridge to eat because of all the “mom” things in the way.  Their idea of “mom bread” and “mom milk” have nothing to do with my demands of keeping their hands off of my food.  It has everything to do with healthier and organic alternatives most moms try to shove down their kids’ throats.  They appreciate cheap white bread and real milk.  My joking comes right back to them by storing all of their animal products in that cute little drawer and label it as the “drawer of death.”  This actually works out well for everyone.  They know exactly where to find their protein options when it’s time to make meals.

Create new healthy habits…

So there you have it!  I could go deeper into so much more about storage solutions and what not but, I will leave that for another post.  For now, try organizing your fridge to fit you and your family’s needs.  And, get in the habit of KEEPING it organized. Once you remove all the junk and processed foods and replace them with more nutrient dense whole foods, you will WANT to get in the kitchen and cook more often.

Until next time, my loves!