This week Heidi from Apples Under My Bed opens her fridge so we can peek inside, and what a cool fridge it is – it has a blackboard on the outside! Heidi is a dietician, porridge lover and blogger who’s approach to food is inspiring. She’s all about natural, beautiful, unprocessed wholefoods, but she understands the importance of balancing healthy eating with a large slice of pie every now and then. Follow Heidi on Instagram to be inspired by her egg-shaped bowls full of interesting porridge toppings, her simple yet gorgeous meals and her work on a farm. Get to know Heidi even more intimately by taking a look in her fridge…
What’s in your fridge?
Vegetables, freshly harvested from Transition Farm, where I learn and work share one day a week (work for a box of organic, biodynamic vegetables). This week we have carrots (I save the carrot tops for pesto or pistou), fennel, leek, cauliflower and broccoli and cabbage, as well as beetroot and pumpkin from the week before.
I have lemons from my parent’s tree, which I’ve recently learnt last so much longer if stored in the fridge.
Milk (I’ve recently written about my newfound love for full cream milk on my blog) – it’s always in my fridge, mainly for porridge purposes.
There’s Farmers Union Greek style natural yoghurt, my favourite, and some quark. Mascarpone, too, because mascarpone and crème fraiche make everything better, always. The same goes for butter, which is always in my fridge. Wow, it’s a dairy heavy week!
Soda stream, our Christmas present from last year which gives us carbonated water whenever we wish! It’s a great investment, especially for those Summer evenings with a generous splash of Campari and a few ice cubes.
In terms of cheese, there’s parmesan (though more stored rinds for soup than actual hunks of cheese), tasty, a brie my parents gifted us and salted ricotta.
There’s quite a few leftovers in containers (some chicken tagine, two cooked potatoes, some roasted vegetables and a serve of fish pie) as well as poached quince – I’m hanging onto Autumn produce for as long as possible. I just adore quince and figs. I’ve also got some miso paste, which is a new-to-me ingredient I’ve been playing with.
In the fridge door there’s countless jams and chutneys and relish, as my parents are quite skilled in this arena, but perhaps a favourite condiment is Tabasco, most keenly used for homemade taco nights or fried eggs.
What five things do you make sure are always in your fridge?
- Vegetables (I don’t really mind which, I just need a good dose daily)
- Cheese (usually parmesan but goats cheese is a close second)
- Mascarpone or crème fraiche
- Butter (that’s six, my bad).
If you were hungry right now, what would you open the fridge and reach for?
Yoghurt with poached quince, and I’d toast some almonds to sprinkle on top too.
What’s the strangest thing currently in your fridge?
A kombucha scoby. I was gifted it from a friend and I cannot bring myself to attempt another home brew. I’ve been gifted a few scobys, you see, and each time I manage to mess it up and create something that is just not a good kind of funky. My brain is still managing to wrap around this fermentation business, but I’d love to get the hang of it, as fermented food is so beneficial for our health.
What’s your go-to meal with the ingredients usually found in your fridge?
Sauteed broccoli with garlic, chilli and anchovies, topped with toasted pinenuts and breadcrumbs (a freezer staple) on a bed of mashed parsnip. That’s our present Autumn/Winter go-to quick meal and can be done with cauliflower, too. It’s kind of like this spaghetti with anchovies and pangrattato meal.
How would you describe your grocery shopping style?
Intentional and mindful. This year I made a goal to support sustainable producers, to get to know my food. Since starting at Transition Farm and chatting with Robin and Peter who run the farm, I’ve begun a series on the blog in a section called ‘My Mindful Kitchen’, where each month I highlight a producer who is creating food sustainably. So far this year I’ve blogged about vegetables, sourdough, eggs, milk, mussels, chicken and milk. Because I get my vegetables every week at the farm, my present grocer shopping style is pretty rad – harvesting the goods myself! It feels pretty great.
Do eggs belong in or out of the fridge?
Out. My mother taught me the importance of room temperature eggs in cooking.