Freezers are usually small and awkward so organising one is never easy. We have a four door French, upside down fridge/freezer, where the compartment on the right has temperature control abilities, meaning we can switch it from a freezer to a fridge at our convenience. I have always loved this feature and since it has only been the two of us, we usually used that side as an extra fridge for drinks.
Realising that we’re severely under-utilising freezer capabilities, we decided to make the entire bottom half a freezer and did a massive cook up for lunches, snacks, etc.
If you read my other post on ‘Fridge Organisation‘, you would know how much I rave about these OXO containers. The removable drainage baskets make it so easy to wash produce as you bring it home and the containers themselves have superpowers and keep everything fresh for so much longer than I ever believed! They work by trapping the ethylene gas that leads to spoilage using an activated carbon filter tucked into the lid. Vents in the lid and the suspended basket design also keep air flowing around produce and prevent moisture from building up. Have a google on how they work if you want to find out more! It’s quite fascinating.
I had a gift card for Howards Storage World that was about to expire, so I decided to give these Zak containers a go in the freezer because they fit well. They’re designed for pantries, so I tested one for two weeks in the freezer before I put the rest in there just in case they didn’t hold up. It’s been over a month and I’ve seen no freezer burn of any kind, so I will hold on to these.
I use the small ones to hold excess stock (usually frozen for Delilah on hot days) as well as extra hollandaise, garlic butter etc. I first freeze the contents in individual ice cube trays for portion size purposes and when ready, I empty them into the containers to free up the trays. The larger ones I use for prepped potatoes (think wedges but in weirder shapes because I’m lazy) for a quick and easy dinner side, as well as my corn and peas, mixed berries, hash browns etc. I’ve labeled them with vinyl stickers made by Pretty.Little.Designs to turn them into a permanent storage container for refills.
The top two drawers have basket dividers for fruits, ice cream, frozen yogurt etc. The bottom drawers have thermoglass decor storage containers where I freeze meat and left overs. They’re freezer safe and can go straight into the oven so a lot of the time I use them in lieu of baking trays.
The right hand side door of our fridge is where I store all of our smoothie mixes. When this photo was taken, I was re-using the zip lock bags, however it was so counter-productive, I have since ordered silicone ones but they are yet to arrive. Our smoothie mixes usually consist of mixed berries, bananas and spinach. They can go straight in the blender for a quick, refreshing and healthy breakfast.
The left hand side door is where I store excess snacks and ice packs.
I’ve had numerous comments asking if the herbs keep longer in the fridge and to be honest, I wouldn’t have a clue. My parents and in laws grow their own herbs so we always have a decent supply. They’ve always kept theirs in the fridge and we do the same without issues.
Numerous stores sell these containers and I usually hunt around for a store which has introductory offers with generally good sales. I picked up all of my Decor Real Seal Glass containers from Harris Scarfe for half price and I purchased my OXO Greensavers at Peter’s of Kensington. They sell out super quick there because they are significantly cheaper than general retail so you must get in quick!