Getting It All Into the Fridge
Before you get to break out your fancy chef moves + most mouth-watering recipes, there's something else you've got to do first.
I'm talking about cramming it all into the fridge.
If you're serious about eating whole foods, you've got way more bulky ingredients to manage than your average American does. Good news is, there's a knack to making everything fit.
You've got to get everything to be smaller, and right away
Blenders and food processers are your friend. Don’t have those things? Sharp knives and cooking pots are your friend, too. You can reduce the size of leafy things by prepping them right away.
Know what goes where at what temperature so nothing gets wilted
Most vegetables want to be pretty well covered in a plastic bag. My fridge drawers never seem to do the trick. Plus, they’re way too small for all this fresh food. To cut down on plastic waste, I hang a clothesline over my dish drainer and wash and air-dry ziploc bags for reuse.
It's time to be proactive about fruit flies (see link #2 on that)
Setting a couple fruit fly traps now will help you stay ahead of tomato and melon season, which is fast approaching.
Try to find the time to do a bunch of food prep as soon as you can
You’re going to have to prepare the food anyway, why not get it out of the way at the beginning of your CSA week? This way, it A) it fits in the fridge better and B) when anybody's hungry, there's something good to eat