Day 9: Cleaning Out The Refrigerator and Freezer

“One cannot think well, love well, sleep well, if one has not dined well.” ~Virginia Woolf

On Day 3 we talked about meal plans and how to simplify dinner plans. This week, we’re going to work on streamlining and decluttering the kitchen so that it’s easier and more pleasurable to work in. A key habit for a useable kitchen is keeping the fridge and freezer clean and well-stocked with healthy food you actually like to eat. It’s far too easy to let food go by the wayside in the big box: forgotten produce rots in the bottom crisper drawer, leftovers get pushed to the back of the shelf, seldom used condiments get left in the door shelves “just in case” we need them later. A healthy kitchen that’s fun to cook in needs to have only the good stuff in it, and it’s hard to find something healthy for dinner when there’s an assortment of mystery meat crowding the fridge shelves. Cleaning out the fridge only takes about 10 minutes.

• Clean shelf-by-shelf, starting on the top shelf. Pull everything out, wipe down the shelf, then put back only the food and beverages that are still safe to eat and that you actually plan to consume before their expiration. Old ham-and-cheese science experiments and sour milk go straight to the trash or compost bin. Have a sink full of hot, soapy water to soak the dishes once you toss the food. Put all the keepers back on the top shelf, then repeat the process for the second shelf, all the way to the bottom of the fridge. Pay close attention to expiration dates, and discard anything with an “off” smell or mold growth.
• Repeat the process for all fridge door shelves, making note of any condiments that need to be replaced. 
• Pull out crisper drawers and wash them in hot, soapy water. Dry them thoroughly, then line them with paper towels or kitchen towels to make future clean-outs easier.
• Try organizing food and condiments by category. For instance, all beverage pitchers go on the top shelf, leftovers go on the second shelf (at eye level so you don’t forget to eat them), staples like butter and eggs on the third shelf, lunch meats and cheese in the meat drawer, fresh fruits and veggies in the crisper (preferably fruits in one drawer and veggies in another). Organize condiments as well: salad dressings together, mayo, ketchup and mustard together, etc. 
• Wipe down the walls and seal on the fridge to keep the cold air in.
• Repeat the whole process for the freezer, removing any old or unidentifiable foods and anything that’s freezer-burned. Organize contents with frozen veggies on one shelf, breads on another, meats together. Keep ice cream towards the front so it can be eaten quickly – ice cream can quickly grow ice crystals if forgotten in the freezer. 
• Keep your fridge and freezer clean by doing a maintenance clean-up once a week, removing old leftovers, wiping up spills with a warm, soapy washcloth, and arranging older items toward the front to use them up faster.

Tomorrow: The Pantry

This post is part of the Fresh Start Series, 31 days of tips and tricks to simplify in the new year.