Reader Suzanne is quite the freezer diva, but she shares none of my problems with frozen foodstuffs taking up residence in her freezer. She described her system in a useful comment this week:
I label and rotate my stock. I have a top freezer with my refrigerator in the kitchen. This is where I keep items I will be likely to use within the next 2-3 weeks. I have a chest freezer that stores items bought in bulk and on sale at good prices. These are dated/labeled. This is where the stock for the kitchen freezer comes from. I have learned to only purchase the items we use on a regular basis so that I do not have “tenants.”
This is a great idea that I’d like to implement. But Suzanne, what do you do with leftovers? Do you immediately incorporate them into future meals or make yourself use them before you can replenish from your chest freezer? Do tell!
PS. This picture is not of Suzanne’s freezer, but I imagine hers is just as well organized!