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Refrigerator Look Book: Jerusha Klemperer

Jerusha KlempererIf the slow food revolution issued ranks, Jerusha Klemperer would be a General.

After years working for Brooklyn-based Slow Food USA (and writing for Well+Good from time to time), Klemperer’s now Communications Director at FoodCorps, an organization that fights childhood obesity by educating children about where their food comes from and bringing fresh, local produce and gardens to schools.

She also blogs about her sustainable foodie habits and adventures on her blog, Eat Here 2.

Here’s what the seasoned locavore keeps in her fridge:

You have quite a few unidentifiable jars. What’s going on in those? Several of those are gifts—lemon curd, blood orange marmalade, a strawberry jam I made this summer, a chimichurri I made last week. I put it on everything. I love a gift that comes in a jar. The way to my heart is to make something spreadable or spoonable, put it in a jar, and give it to me. Swoon.

Jerusha fridgeIs that cheese produced locally? Yes, it’s Pawlet! The cheese is made by a small cheesemaker called Consider Bardwell. I eat a surprising amount of it. It’s really creamy and wonderful. You can buy it at several farmers markets, and a few small shops, such as Murray’s or Lucy’s Whey in Chelsea.

There doesn’t seem to be much for cooking. What do you make for dinner? It is pretty bare, right? I will say that there is a lot on my counters (tomatoes, apples, butternut squash) and a lot in the pantry (pasta, rice, etc.). I live alone and there really isn’t that much food in there from day to day. There’s only so much one girl can eat!

True, true. Let’s talk about your freezer. Why do you keep bananas and vegetables in there? The vegetables are organic scraps (carrot peels, squeezed lemons, parsley stems, stuff like that) that I save to be composted. I bring them to the farmers market every few weeks and deposit them. The bananas I freeze right as they are starting to turn, and I use them to make banana bread.

Jerusha fridgeBrilliant! And the Tupperware? Chicken soup for a sick day?
It’s corn stock. This summer I took all my corn cobs after I ate the corn, and I boiled them to make soup base.

That’s seriously resourceful. You may not want to tell us, but do you have a weakness for any processed foods? Doritos, maybe? I really don’t eat a lot of processed food. I do have a well-documented, self-loathing love for Diet Coke. But I don’t keep it in my house.

Speaking of not in your house, what do you eat when you’re away from home, at work or otherwise? Luna Bars! Oh wait, I guess that’s a processed food. Or peanut butter and jam on whole grain toast. Or, a piece of fruit. —Monica Rozenfeld