How to Stock Your Pantry and Fridge for Two Weeks or More
Original image by Anna Shvets on Pexels.
Note: As long as the food supply chain remains intact, there is no need to expect shortages—this advice is meant to allow you to stock you to reduce the number of times you need leave to buy food. Stockpiling more groceries than you reasonably need may result in shortages for those who cannot afford to do so. Take the following steps, and be judicious in your buying.
1. Buy fresh food and eat it first, as available.
2. Stock up on dried foods such as beans, grains, and lentils.
Dried foods are cheap, nutritious, and keep indefinitely. Canned versions of these items will also keep, but are more expensive, heavier, create more waste, and take up more shelf space. Dried beans can be soaked overnight to reduce cooking time; grains need not be soaked. Consider any of the following items:
• Black, kidney, white, pinto, garbanzo beans (also known as chickpeas)
• French, yellow, red lentils
• Split peas
• Pearl barley
• Brown rice (more nutritious than white)
• Couscous, faro, quiñoa
• Oats
3. Choose other shelf-stable foods.
Dried pastas, canned fish and chicken, and canned tomatoes are versatile ingredients that can be used in any number of dishes (and various international cuisines). For variety, consider other canned items like coconut milk and pre-made sauces as “bases” to spice up any of the dried grains listed above. Powdered or cubed bullion can be used in place of canned or pre-made stocks; mix with hot water before using.
4. Keep plenty of oil on hand.
Virtually all dishes require the addition of some kind of fat. Olive and other vegetable oils will keep for months, don’t require refrigeration, and are cheaper than butter. Peanut butter is also shelf-stable and high in protein.
5. Use salt and acid.
Soy sauce (salt) and plain white vinegar (acid) can be used for marinades and dips, for cooking, and for salad dressings. White vinegar, diluted with water, can also be used to clean surfaces. Flavored or wine vinegars are also shelf stable and versatile.
6. Snack wisely.
Highly processed snack foods (bagged chips, crackers, cookies) are expensive, rarely nutritious, and take up loads of shelf space. Consider snacking on dried fruits, nuts, and granola, which are healthier options.
7. Use the refrigerator wisely.
When possible, keep perishables frozen and thaw in the fridge a day before cooking. In general, reserve refrigerator space for vegetables that require chilling, leftovers, and dairy. (Both butter and eggs can be left unrefrigerated in a pinch.) Apples will keep indefinitely when refrigerated, and bananas can be frozen.
Pro Tip
Onions, potatoes, mushrooms, and garlic can be stored indefinitely in closed paper bags in a cool basement.
Beer can be purchased at room temperature and stored that way. Chill for a few hours before drinking (unless you’re British).