Don't think of it as using up old food. Think of it as eating the "Greatest Hits of 2011."
Last night: burgers, aided by the buns I found way in the back of the freezer; with oranges off of our tree. Tonight: beef stew, in order to use up that huge tub of turkey broth that's been taking up all that space. Tomorrow, I'll use up leftovers and pull one of those pies out of the bottom shelf. By Friday, the now frozen-solid turkey should finally be thawed and sufficiently brined to stick in the oven where it will fill the house with luscious warmth and smells on an otherwise inhospitable January day. And I'll reheat some frozen stuffing to go with it. And pull out another pie. By the end of this month, I hope to have nothing left in the freezer.
As the calender resets every year, I'm beset with the urge to go "out with the old, in with the new." But there are more reasons than just the psychological ones to choose this month to use up what's left in cold storage:
- Freezing slows down spoilage but doesn't stop it altogether. One year is the longest safe storage period for most foods, so clearing out the freezer the first month of the year ensures that you've cycled through your stuff adequately.
- Much of the 'fresh food' in U.S. grocery stores this month was shipped from thousands of miles away, so you're not missing anything good.
- Much frozen food, especially veggie matter that thaws to mush, lends itself well to warm, filling cold-weather soups and stews.
- I tend to want to 'hiberate' under a blanket during the cold season anyway. Most of my freezer food is pre-prepared, so I don't have much work in the kitchen.
- There aren't usually any decent sales on meat, dairy or vegetables in January.
- Money I'm not spending to buy more groceries or go out to eat is going to pay off the dreaded Christmas/Hannukah credit card bill.
See? It's a win-win-win-win-win strategy! To sell it to the discriminating palettes of one's family, however, I offer a few tips:
- Figure out what's in there. Dig around and take inventory so you can plan meals accordingly.
- Everything goes better with bread: Soups and stews can get a little monotonous, but biscuits, rolls, garlic bread, bread sticks, crackers and the like will perk things up. Sides will too: fresh fruit, salad, canned fruit, carrot sticks...
- Variety is the spice of life. Okay, so you want to get through six batches of frozen chili in thirty days. This isn't going to fly with the family, and you know it. Ideas: Sloppy Joes, chili fries, chili potatoes, bean burritos, breakfast burritos and swapping with your friend who's trying to use up her eight lasagnas.
- Dinner isn't the only place to use it up. Serve ham-stuffed omelets for breakfast, pack soup in lunches, cut zucchini bread for snacks; if they're eating at all, get them to eat what was in that freezer.
- Think ahead. If it ain't thawed, it ain't usable, so get it out in time.
Enjoy the challenge!
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Elise Cooke writes books and articles on how to Live Large on Less. She's also trying to figure out what's in some of those frosty, unlabeled bags. Visit her website at SimpletonSolutions.com.
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