the drawer. The key is to maximize it, up to just below the
point that moisture would start beading up on the
vegetables’ surfaces.To give you an idea of good refrigerator storage
organization, allow me to take you on a little tour of my
fridge. Here’s what you’ll usually find there:
The Main Compartment
The Top Shelf
- Ready-to-eat prepared foods. Roasted red peppers,
jarred tomatoes, a can of white asparagus, sun-dried
tomatoes. - Ready-to-eat condiments that I don’t use too often. A
variety of Chinese bean and chile pastes, curry paste, a
half can of coconut milk, cans or jars of tahini, harissa,
tomato paste, chipotles in adobo, olive tapenade,
anchovies. - Pickled products. Dill spears and chips, bread-and-butter
pickles, ramps, jalapeños, capers, olives. - Fridge-friendly fruits like apples, oranges, berries,
melons, and grapes.
The Middle Shelf
- Leftovers in sealed containers. Leftover mac and cheese,
a few pieces of roasted chicken, my dog’s food, braised
asparagus, pizza sauce, salsa. - Cheese (in its original packaging or wrapped in