How to organize the fridge?

Today’s blog is about organizing our fridge and my top produces I always buy at the supermarket. I found interested to combine both topics since one is related to another.

Who hasn’t been excited to get back on track? 

We start doing our grocery shopping, we come home and we put everything in the fridge without even meditating if that product needs to be there.

For example, tomatoes will turn mealy and odorless in the fridge, while avocados and many other fruits are just fine being left on the counter to ripen, but also can go in the fridge to slow the process down, if needed.

The reasoning for reorganizing things in the fridge is both aesthetic and practical.

Like, did you know you really shouldn’t put fruit and vegetables close together?

Many fruits, including apples, peaches, plums, pears, and cantaloupes,  produce ethylene, a chemical that helps them to ripen. Unfortunately the ethylene produced can also promote ripening in other plants, causing vegetables to go yellow, limp, or even sprout. For this reason, keep veggies and fruits separated. Unless you’re trying to get some avocados or bananas ready for consuming for example.

But let’s start explaining what to put in each section of the fridge:

  • Top shelves of the fridge have the most consistent temperatures. Place foods that don’t need to be cooked near the top of the fridge including: leftovers, drinks, and ready-to-eat foods like tortillas, hummus, and deli meats.
  • The lower shelves are your best bet for raw meat, eggs, seafood, and other dairy to be stored at the coldest temperatures. To prevent raw meat’s bacteria from spreading to other areas, assign a particular section of the fridge as your meat locker. Keep meat in its original packaging, and place it on a plate or in and improvised bin that’s cleaned regularly.
  • The purpose of crisper drawers is to maintain moist conditions that help preserve fruits and vegetables. But don’t make the mistake of jumbling all your produce together in a fruit and veg free-for-all.
  • Doors are the warmest part of the fridge and should be reserved for foods that are most resistant to spoiling: condiments, juices, and other foods that can stand up to temperature fluctuations. Since fridge doors can get warm (particularly when they're opened often), eggs and dairy shouldn’t go here.
  • Other products such as nuts, nut flours, nut butters and seeds can be refrigerated to maintain maximum freshness and quality but don’t have to be refrigerated if you use them up relatively quickly. Refrigerate them will help to maintain the natural oils and prevent off flavors that can develop over time. But it is totally up to you.

Fruits and veggies should be washed before eating, but too much moisture can cause foods to flip from ripe to rotten before you can get your antioxidants on. The goal is to wash fruits and veggies when it’s convenient, but not so far in advance that they are likely to spoil before you eat them.

My favorite ways of cleaning veggies and fruits are combining cold water with a little bit of baking soda or apple cider vinegar. This, will also helps to remove some of the pesticides residues from food. Once washed, remove extra moisture by draining in a colander, blotting with paper towel, or using a salad spinner. Put greens and herbs in a plastic bag or container with a square of paper towel to soak up excess moisture and everything else in clean containers. Put the containers back in the crisper for longer-term storage or on the top shelf where you’re more likely to see them and eat them up quickly.

Nevertheless, don’t crowd your shelves too much. Unlike the freezer, the fridge shouldn’t be totally packed. Cold air need to flow here, and if it can’t, you’ll get inconsistent temps with pockets of heat and warmth.

Finally, I will share with you my top procedures for following a plant-based diet:

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