It is the time of year where the food comes in almost faster than I can eat it or give it away. From the upper left: Clear liquid=hummingbird nectar, pickled golden beets, mayo, pickled beets #2 (why?), box of cleaned lettuce, salad spinner tub with cleaned lettuce, & spinach, one lone beer (I hope more are in the back!), asparagus, cheese bin, tub of spinach #2 with red lid, bolting pac choi from the hoophouse, more lettuce…. And the produce bins below hold the last of the farmer’s market carrots, and sadly, some supermarket cabbage, peppers and cukes.
Every summer I wonder why refrigerators are not designed better for storing produce. And then I remember I’m a freak. Sigh. Is the answer a larger fridge, or a second small fridge that runs only in the summer and fall?