I have no system. I toss things into whichever drawer has room at the moment. I'd like some sort of system. DH said he thought there was some way to organize it by veggie and make the settings (ours have little control things?) ideal for those veggies, but he wasn't sure exactly what and how.
I keep fruit in the top drawer (no controls, which means higher humidity than rest of fridge; eye level so it gets eaten). Technically, this drawer is meant for deli meats and cheese. We use a pull-out shelf for cheese and eggs. They both get eaten pretty fast in our house, so long-term storage isn't a concern.
I keep veggies in the middle drawer with the humidity control about halfway, unless it is mostly leafy greens -- then I put it lower humidity if the greens are in plastic bags and higher humidity if they are not. Leafy greens get slimy easily in plastic bags in high humidity. Leafy greens also wilt quickly if the humidity is too low (out of plastic bag or in plastic bag in regular part of fridge). We have a CSA and receive quite a bit of leafy greens every other week. They require the most "upkeep" for us!
DH tosses meat in the bottom drawer and the humidity control is open/low/same as rest of fridge. Any deli meat ends up down here along with bacon, sausage, thawed meat, etc. This is the naturally coldest part of most side-by-side fridges, so it works well for meat.
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Teresa
We put bags of milk in one of the bottom crispers. The other one is used for carrots & such (stuff that lasts a long time). The rest of our fruit/veggies go on the bottom shelf. The top crisper we use for meats/cheeses.
Doula mama to dd (Oct '11) & ds (Oct '08) and expecting (Apr '17)
Mom of one child (2008), wife of one husband, tender of dogs, cats and chickens. Household interests: ocean life (kid), bitcoins (husband), simplifying (me).
Here is a guide to storing food in the fridge.
Honestly I just put the veggies in one drawer, some stay on the counter.
- a meat/cheese drawer
- 1 veggie drawer I use for tender-leaved items - lettuces, spinach etc., and any fresh herbs that don't need to be placed in water (rosemary, thyme, oregano etc.)
- 1 veggie drawer I use for the tougher stuff - carrots, broccoli, cauliflower, bell peppers, zucchini etc.
Asparagus and some herbs (basil, parsley etc.) are stored in the fridge individually in a glass jar with about an inch of water.
Most fruit I keep in a bowl on the table, in the hope that it will get eaten. If we have berries, they are kept in covered bowls on a shelf in the refrigerator. We also have a pyrex container full of sliced watermelon on a shelf in the fridge right now.
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