Condiments and ingredients with a permanent spot in the refrigerator are a big cause of the problem. Preserved lemons, sourdough starter, 3 kinds of olives, 10 kinds of hot sauce, mayonnaise, mustard, pickles, Asian sauces, capers, anchovies, jam, milk, cream, orange juice, eggs, and who knows what else; it all adds up.
Cheese and salumi are always available at our house. And since I buy them at Costco, the single best source of cheese in Anchorage, they come in big packages and take up too much space. There are also the cheeses we bring back from Greece; we freeze what we can, but some can’t be frozen. They’re squatting on valuable real estate in the back of the refrigerator.
Produce completes the trifecta of refrigerator hogs. We eat a lot of vegetables and they take up space. Make that lots of space. When our Full Circle Farm CSA box arrives every other week, I struggle to cram in everything that needs to be refrigerated. I don’t always succeed.
Don’t get me started on the leftovers. They live perpetually on the verge of hurling themselves on anyone who is so bold as to open the refrigerator door. It’s quite a thrill when a yogurt container full of soup jumps out, drenching you and spreading its liquid goodness far and wide on the kitchen floor.
I can’t take it anymore. I’m done. I’ve reached my limit. I need a second refrigerator and I need it soon. I’m officially in the market for a used refrigerator. If you know of anyone in Anchorage who wants to get rid of one, or anyone who knows of anyone who knows of anyone, please let me know. In the meantime, I’m working my way through the produce.
Next up, three bunches of carrots; it’s soup time. Although I make a great Moroccan Carrot and Chermoula Soup, I decided on Carrot Ginger Soup, a recipe from the website of Beth, my partner this month in Taste and Create. Taste and Create is an event created by Nicole from For the Love of Food in which food writers are paired with a randomly assigned partner, and asked to cook and review one recipe from their partner’s blog.
Although I loved the concept of Beth’s recipe, it included orange juice, a flavor I don’t care for in savory dishes. Instead, I used lemon peel and juice. It was a fortuitous substitution; lemon’s tartness pleasingly balanced the sweet carrots and cinnamon. I added sautéed onions to bring out the soup’s savory notes, and crystallized ginger for its multi-dimensional sweet heat.
Sweet-yet-tangy Carrot Ginger Soup was a delicious treat on a snowy winter evening, even though it made only the tiniest dent in my refrigerator problem. We enjoyed the soup with Celery and Olive Salad, and were impressed by how much flavor we found in a simple dinner of carrots and celery.
Lemony Carrot Ginger Soup (Σούπα με Καρότα, Λεμόνι και Τζίντζερ)Serves 2 as a main course or 4 as a starter
The yogurt or cream stirred in at the end helps smooth out lemon’s sharp edges, but isn’t at all necessary. The soup tastes great without the dairy.
2 cups diced onions, 1/2” dice
2 Tbsp. olive oil
Salt
Freshly ground black pepper
1 pound carrots, peeled and roughly chopped
4 cups vegetable or chicken stock
1 Tbsp. finely grated lemon peel
2 Tbsp. minced crystallized ginger
1 tsp. ground cinnamon
1/4 cup fresh lemon juice
1/4 cup plain yogurt or cream (optional)
In a Dutch oven, sauté the onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and begin to turn golden. Stir in the carrots and cook for 2 minutes. Stir in the stock, lemon peel, ginger, and cinnamon and bring to a boil. Turn down the heat and simmer, uncovered, for 40 minutes or until the carrots are soft.
Purée the soup with a stick blender (or in a blender or food processor) until it is very smooth. Return the soup to the pot, stir in the lemon juice, and cook for five minutes. Taste and add salt, freshly ground black pepper, or lemon juice, as needed. If using yogurt or cream, stir it into the soup. Serve immediately.
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