Ann Sundermeyer

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 5.

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

I will try a new method of food preservation, such as canning, pickling, drying or making jam. I will try 1 preservation techniques.

will sign up for Fridge Check Friday emails, sent by Hennepin County but open to everyone, to prompt me to check my fridge for food that needs to be used up and for hacks on storing food to keep it fresh.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

When life gives me lemons (or other citrus peels), I will use the rinds to make a nontoxic cleaner.

When I restock my fridge or pantry, I will put new items in the back and bring older items to the front to be used first.

I will organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.

I will properly store apples by keeping them on the counter for up to 7 days and then moving them to the refrigerator.I will keep them away from bananas and avocados, since those speed ripening. I will properly store 20 apples.