Monday, December 19, 2016

CAN'T FIGURE THIS OUT

I'm struggling with where to store our quick-turnover room temperature produce like bananas, potatoes and onions. Tim cleared a bookcase but put I my cookery and bake books there, along with waters on the bottom. I just can't figure this one out.

Yet.

PS: My latest ferments. Oh my yum.

35 comments:

  1. No pantry or cupboard, huh? How about just displaying them on the counter?

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    1. We do, but my dry ingredients are housed there. I even tried moving the dry stuff to the fridge but I hate working with cold ingredients.

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  2. Good luck, hope you find a place for them.

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    1. Super duper pretty cookies on your G+ today. Happy Christmas.

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  3. No room in the fridge for these?
    How long do they keep outside the fridge?
    Would they keep for ages in a preserving jar?

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    1. That's my bad. The room temp produce is stuff like bananas, potatoes, lemons, onions garlic. But those ferments will stay out until they turn tangy to my taste. Last time I went with 3 days before I had to break in and eat them. This time, I'm shooting for longer.

      Once they get tangy, I'm told they can last a year in the fridge.

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    2. Thanks, Sheila. I went back to the post and added what produce I meant. Sorry about the confusion.

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  4. My bananas are on my kitchen counter with a cover.

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    1. Cool beaners. If I only bought one that could for sure work.

      But alas, I buy bunches, bunnches and bunches at once in all differnt stages.

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  5. We have a little wire rolling basket for food like that. 😉

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    1. Those are fun. I might be able to hang some for the little stuff. Thanks.

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  6. Potatoes and onions we put in the fridge. Bananas go in one of those magic green bags on the counter.

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  7. Rolling metal baskets do the trick!
    Happy holidays.

    Velva

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    1. I just Googled them. Those aren't bad. Thanks.

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  8. I have faith that you will find a way...

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    1. I seem to last about two weeks and then have to move things a bit more here and there in the kitchen.

      Come spring/summer the plan is to make our own shelves in that fit the lab but for now.... ACK!

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  9. This is always a problem with food. We hardly keep anything on the counter unless it's covered or in jars. Because while we sleep at night, I am absolutely sure that the cats investigate! In the daytime while we're around, they wouldn't dare but at night, I'd bet they break rules :)

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  10. Perhaps someday when I grow up I will have your knowledge and energy.

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  11. Looks a little dodgy to me?

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  12. I have a crock from a slow cooker that I use for fermenting sauerkraut, which I keep on top of the refrigerator. When it's done I put in jars and move it to the refrigerator.

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    1. What a great way to use a crock. The top of the fridge works well, I find too. Same here with moving to the fridge after. I've got a new batch nearly ready to eat and I cannot wait.

      What's the longest you've had to go before reaching your desired tang?

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    2. It definitely takes longer in the winter than in the summer, but I tend to get impatient and eat it after a week or so (no matter what the 'tang' factor is).

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    3. Thanks, Kathy!

      My first one, I didn't even make it past three days. I broke. But man alive, so yummy. I'm on day 4 of the big one now and oh my yum. Getting tangy. I love, love, love that flavour.

      What's your favorite thing to ferment?

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  13. Hopefully you'll have it sorted soon.

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  14. Have you figured it out yet?

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    1. One part of the problem is to change out the pantry. The other stuff, not fixed yet but getting there.

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  15. I'm sure you will get things sorted ...
    Those veggies look so yummy!

    All the best Jan

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    1. Thanks.

      I tried the broccoli, carrot and cabbage one today. Very, very nice.

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