Taming the Freezer

A well timed power outage put the nail in the coffin of our second refrigerator and after some deliberation, we decided to replace it with a stand-up freezer. I'm so glad we did. Despite a schizophrenic summer of hot, dry, soaking, cool weather, our CSA has been pumping out produce as though our very lives depended on it.

Knowing that we needed a way to organize the freezer contents for the long haul, I employed some standard design principles and I think I've got this puppy into shape. Here's what I did:

• Label everything - All containers are clearly labeled.
• Stack Like with Like - All the sauce is in one place, all the chili is in another.
• Make it Easy to Find - All shelves have labels, so even if you can't see what's in the back, you have a reference of what's there.
• Use Standard Sizes - For the most part, I have banished non-matching plastic containers. Standardizing sizes and shapes means better use of storage.
• Keep the Ice Cream easily accessible - Ok, this is not actually a design principle. But we sure do like our ice cream!

Here's what the fridge looks like today...and we're only halfway through CSA season!!

• Top Shelf: tomato sauce, lobster sauce, and pesto (4 rows deep)
• Next Shelf: Single Serving Entrees including chili, spicy chick peas, corn pie, ratatouille, stir fry, roasted vegetables, butternut squash quiche...and more (3 rows deep)
• Next Shelf: Soups of various types
• Bottom Drawer: Sweet Potato and Apricot Hand pies, Fruit pies
• On the Door: Ice Cream