Be prepared to STAYHOME! April 8th, 2020
It is crazy how much life has changed in just a few short weeks. According to the health officials the next two weeks are going to be brutal as the virus spreads in the New England states especially New Hampshire and Maine. Let us all do our part to help slow the curve.
With everyone sequestered to STAY HOME to help slow the spread of Covid-19 it is important to have a well-stocked pantry and a plan for how to use everything you have so you don’t waste food. For those that do most of the cooking divide some of the preparation into activities that your family members can help with. As a chef and father I know that time in the kitchen with family can be fun and creative. Here are our suggestions for what to stock and what to cook for the next few weeks.
The list below covers a lot of ground, but isn’t exhaustive. Don’t feel like you need to stock up on everything. If your family doesn’t ever really eat yogurt or frozen shrimp, no need to stock those items. Double up on the items that you DO eat regularly so you know you’ll have good food choices for the coming days and weeks.
Remember that you need to account for breakfast, lunch, and dinner. Plan your shopping list and recipes accordingly!
Remember when you shop for groceries only pick up and touch items you are going to purchase. PROTECT YOURSELF AND OTHERS BY WEARING AS MASK. Leave as many groceries as you can outside for a few days before bringing them into your home, and wash everything. Remove items from paper and cardboard packaging when possible. Wash all produce before use and wash your hands before and after you touch the food you and your loved ones are going to consume.
FRESH FOODS with long shelf-lfe
These items should keep for at least two weeks or more in your fridge or pantry. Also, remember that you can buy many fresh foods and freeze them for later, like berries and many vegetables, or turn them into freezer foods, like freezer burritos and casseroles.
- Sour Cream
- Cream cheese
- Milk(check the expiration dates; now is the time to buy UHT milks and dairy)
- Maple Syrup
- Potatoesand sweet potatoes
- Bell peppers; red, green, and orange
- Hearty greens, like kale, arugula, romaine, and spinach
- Hard squashes, like acorn squash, spaghetti squash, and butternut squash
- Green onions (Scallions)
- Plenty of potable water
DRY PANTRY ITEMS
- Canned tunaand other canned fish (sardines and anchovies)
- Pasta and rice noodles
- Riceand other dry grains
- Canned and jarred vegetables, including diced tomatoes
- Canned and jarred fruit
- Jarred tomato sauce
- Cans of soup
- Peanut butterand other nut butters
- Olive oil, Vegetable Oil,
- Jams and Jellies
- Jello and Puddings
- Mashed Potato Flakes (instant mashed potatoes)
- Coconut milk
- Evaporated milk
- Condensed milk
- Maple Syrup
- Meat and seafood: chicken, ground beef, sausage, fish, shrimp, pork chops and tenderloin, chuck roast, Italian sausage
- Frozen vegetables
- Frozen fruit
- Grated cheese
- Frozen pasta, like tortellini, ravioli, and dumplings
- Other favorite frozen prepared foods (looking at you, ice cream)