Once a month check your food stores. This not only helps to prevent spoilage and waste, but it also helps you to keep better tabs on what you have on stock to use for meals.
- Check your freezer. Discard what is freezer burned or what might be beyond use. Give it a good wipe down and refresh the baking soda box.
- Look in your fridge. Use any leftovers, the last of the olives, that last teaspoon of jelly, anything that might need eating to make way for fresh foods. Give everything a good wipe down and replace the baking soda box in there. Check the temperature and make sure it is at the proper level. Vacuum the coils so that it is running properly.
- What do you have in dry storage? Onions starting to sprout? Chop them and put them in a bag in the freezer. This will help to streamline your prep work for supper on busy nights. Potatoes starting to sprout? Consider planting them this year as part of your garden. Garlic getting tough? Roast or dehydrate it so that you can use it before it goes bad. With warmer and more humid temperatures, check for signs of molding. Also note that insect problems tend to worsen this time of the year. Watch for ants in your honey or sugar or moths in your flour.
- What about your pantry? Organize. I like to put the cans so that I can see the labels,
because I’m analbecause I like to see what is available with a quick scan. Make a habit of putting the new cans and jars in the back so that you can use them in a first in first out method. Check any food that you have preserved at home for spoilage and discard what is unsafe to use.
- Check your spices. If you can’t smell them, then they are probably too old to use. Most spices do best if stored for 1-2 years.
- Plan a meal or two using the odds and ends that you found in your kitchen quest.