Fridge Organizing + Zucchini with Croutons

WASTE NOT

It's August! Who needs a recipe when you have fruits and vegetables doing all the heavy lifting? Wash peach. Eat. Slice tomato. Add salt. Eat. Cooking could not be more simple this time of year.

As I head to the farmer's market and spend nearly my whole paycheck on lumpy heirloom tomatoes and strawberries, cucumbers and zucchini blossoms, it is really hard not to go overboard. I hate the idea of food going unused in my fridge because it was tucked away in a corner and I forgot to look. So, at the risk of creating the most boring Maggie's Market Guide to date, I thought I'd share my approach to fridge organization.

In the last couple of months, in an effort to reduce food waste, I have taken on a new approach to sorting my food and it's working! Leftovers are getting eaten, produce is not languishing and it's been easier to look and see what's for dinner.

The biggest shift I made is that one shelf in my fridge is dedicated entirely to leftovers and prepared foods - extra salad dressing, pesto, sauerkraut...things already cooked. This way I can easily look when I open the fridge to see what needs to be used up right away. Rather than my leftovers spread all over the place where they inevitably get buried, I have one place to look that tells me what needs to get eaten and quickly. It has also made figuring out dinner so much easier, since inevitably I already have some components to build around.

I have a shelf for meat, cheese and eggs, and have made it a skinny one, keeping things horizontal and from piling up. And my final shelf is for milk and yogurt, beverages, fresh herbs (stored liked flowers with their ends in small jars of water) and fruit. I also am checking my crisper drawers more - feeling always familiar with what's in them, less likely to let things languish.

I recognize fridge organization may not be revelatory or the most exciting thing to read about. But the USDA says that food waste is the single largest component of municipal landfills! I love the idea that a simple approach to categorizing means we can do our part to shrink that number, and make it easier on ourselves in the process.

Ok, and since I can't help myself here is a recipe idea for you this month. Slice small and tender summer squash on a mandolin. Toss with really good olive oil, salt and a squeeze of lemon in a bowl. Let sit 10 min then taste. More salt or acid? Adjust and add tarragon or basil. While your squash sits, tear old bread into small pieces. Head up a couple tablespoons of olive oil over medium-high heat. Once hot, fry the bread in oil, being sure to add a little salt. Pile the squash salad on a plate and sprinkle with breadcrumbs.