Refrigerator Space Disappears In Summer
I was talking to a jar of mayonnaise the other day, begging it to stay put. Balanced on the mayo and a jar of pickles was a pan of leftover cake, squeezed into a tight space because strawberries had overtaken the refrigerator.
The mayo did not cooperate. An hour later, my teenage daughter opened the refrigerator to get some juice and the cake sprang out, dropping on her toes. Ouch!
Starting with strawberries, cruising through a delicate peach season and ending on a high note with robust tomatoes and ears of sweet corn, summer foods require serious space considerations in your refrigerator.
Those fresh fruits and vegetables from farmer’s markets and U-pick patches need to be stored in a cool spot if they’re not eaten right away. That means shifting foods around in the fridge, throwing out old containers and using your imagination when all else fails.
Beverages get top priority for easy access; lemonade and filtered water are quick coolers when the weather is hot.
Condiments jockey for space, too. Ketchup, mustard, pickle relish and barbecue sauce need to be front and center or there are protests from those who can’t find them.
Freezer space is also at a premium, with ice cream filling it fast. You make room for packages of extra-lean hamburger (and buns) and chicken parts for summer grilling. Those bags of ice, so necessary when temperatures soar, find a home in your freezer, too.
So here’s a reminder to put your organizational skills to use in your summer kitchen. And by the way, does anyone know where we can put that huge watermelon?
Sweet-and-Sour Pasta Salad
From “Great! Pasta” (Betty Crocker, 1998).
1 cup (6 ounces) orzo pasta
1 (16-ounce) package frozen stir-fry vegetables
1 (14-ounce) can baby corn, drained
1-1/2 cups cubed fully cooked ham
3/4 cup prepared sweet-and-sour sauce
Cook pasta as directed on package, adding stir-fry vegetables during last 2 minutes. Drain and place vegetables and pasta in bowl. Add corn, ham and sweet-and-sour sauce; toss to combine.
Yield: 6 servings.
Nutrition information per serving: 195 calories, 4 grams fat (18 percent fat calories), 32 grams carbohydrate, 13 grams protein, 20 milligrams cholesterol, 4 grams dietary fiber, 620 milligrams sodium.