This is my freezer inventory. It's really helpful to me and now that I'm used to having it on here, I've decided to just keep having it on here. I'm not embarrassed by what's in my freezer!
- The two items added before December 1, 2010 are marked with a note after them because I ran out of colors!!! It is my mission to use these things ASAP!!!
- Nothing left that was added between December 1, 2010 and May 31, 2011
- June 2011: written in (parentheses)
- Purple: added in July 2011
- Aqua: added in August 2011
- Yellow: added in September 2011
- Green: added in October 2011
- Pink: added in November 2011
- Maroon: added in December 2011
- Blue: added in January 2012
- Lime green: added in February 2012
- Light purple: added in March 2012
- Red: added in April 2012
- Black: added in May 2012 (uncreative, but I ran out of colors!!!)
- Orange: added in June 2012
- Light blue: added in July 2012
- Mustard: added in August 2012
- Blue: added in January 2012
- Lime green: added in February 2012
- Light purple: added in March 2012
- Red: added in April 2012
- Black: added in May 2012 (uncreative, but I ran out of colors!!!)
- Orange: added in June 2012
- Light blue: added in July 2012
- Mustard: added in August 2012
- Things that are used up will be removed from the list.
- Things in italics are things I'm questioning - I can't find them in the freezer but I'm not totally sure whether they should be removed from the list.
- Things in italics are things I'm questioning - I can't find them in the freezer but I'm not totally sure whether they should be removed from the list.
Entrees/Ready-to-Eat
- (1) individual serving of Black Bean Chili (Deborah Madison recipe)
- 1 package sweet potato gnocchi
- 2 (2-cup) portions in quart bags of Slow-Cooker Black Bean and Mushroom Chili
- 2 (3-cup) portions of slow-cooker pinto and veggie chili (local; w/ ground beef)
- 1 quart and 1 pint of Pork and Okra Stew
- 1 quart and 1 pint of Pork and Okra Stew
- 3 Turkey Couscous Meatloaves
- 4 stuffed poblano peppers
Soups
- 2 cups (individual portions) of Soup au Pistou base (vegetables only)
- 3 cups (individual portions) of Red Lentil and Chard Soup
- (1) 12-oz portion of Tomato Soup with Cumin and Figs
- 2 pints chicken stock
- 2 pints chicken stock
Grains/Beans
- 1 pint cranberry beans
- 3/4 quart Indian-spiced lentils, Melissa Clark recipe
- 1 pint cooked Great Northern beans
- 1 quart bag wild rice
Nuts
- (1) 8-oz bag of medium shred coconut
- 1 7oz bag of unsweetened large flake coconut
- 1 large (1.5 lb) bag flax seeds
- 1 large (1.5 lb) bag flax seeds
Sauces
- One 8-ounce jar of Peach Rum Sauce (pre 12/10)
- Two 4-oz containers of garlic scape pesto (June 2011)
- 1 quart bag of basil puree cubes (basil, oil, garlic, salt)
- 1 quart bag of basil pesto cubes with pine nuts
Desserts/Baked Goods
- 1 Banana Espresso Muffin
Vegetables
- 4 quart bags CSA green beans (blanched ~2 min)
- 1 quart bag local corn (~3 ears, fully cooked ~7 min)
- 1/2 cup sliced chard stems
- Jalapeno and serrano peppers (local, organic)
- 8-oz jar dry roasted cherry tomatoes
- 1 quart bag of acorn squash cubes
- 1 container sliced chard stems
- 1 quart bag local corn (~3 ears, fully cooked ~7 min)
- 1/2 cup sliced chard stems
- Jalapeno and serrano peppers (local, organic)
- 8-oz jar dry roasted cherry tomatoes
- 1 quart bag of acorn squash cubes
- 1 container sliced chard stems
- Fennel tops
Fruits
- 1 bag of cranberries (pre 12/10)
- (1) 1-gallon bag of local transitional organic strawberries (June 2011)
- 1 bag of mango chunks
- 1 bag of raspberries- 1 bag of strawberries
- 1 bag of mixed berries
- Acai smoothie packs
- 3 organic bananas
Meat/Fish
- 1 package Kentucky Bourbon flavor sausage
- 1/2 package Cherry Grove breakfast sausage (local, organic)
- 1 bag shrimp
- 2 salmon fillets
- 1/2 package Cherry Grove breakfast sausage (local, organic)
- 2 salmon burgers
- 3 tuna burgers
- 1 lb pork tenderloin
- 1 salmon fillets - 1 bag shrimp
- 2 salmon fillets
- 4 bone-in chicken breasts
- 6 lbs (individually wrapped) grass-fed ground beef
- 6 lbs (individually wrapped) grass-fed ground beef
Miscellaneous
- 1 stick basil garlic compound butter
- Whole sage leaves (local, organic)
- Whole sage leaves (local, organic)
- Lemongrass (local, organic)
- 1 batch chile verde base
- Chipotles in adobo
- 1 batch chile verde base
- 1 tsp chopped fresh rosemary
- 1? stick unsalted butter
- 12 cubes lite coconut milk
- 1 batch chile verde base
- Chipotles in adobo
- 1 batch chile verde base
- 1 tsp chopped fresh rosemary
- 1? stick unsalted butter
- 12 cubes lite coconut milk
- 1 recipe Dill Butter
- 2 containers chopped dill
