The Spring Kitchen Reset: Organizing for a New Season
I'll let you in on a little secret: I spring clean in January. Yes, January.
The Spring Kitchen Reset: Organizing for a New Season
A Fresh Season, A Fresh Name
Before we dive in, I have some exciting news to share. As of March, this newsletter is getting a little refresh of its own! "Sjogren's Chef" is becoming "Adaptive Appetite" – a name that better reflects the broader scope of what I want to share with you all.
Don't worry – I'll still be bringing you content through the lens of my journey with Sjogren's, but I'm expanding to include more culinary adventures and wellness strategies that work for various adaptive needs. Whether you're managing an autoimmune condition, dealing with food sensitivities, or just looking for flexible approaches to cooking and eating well, "Adaptive Appetite" is about finding joy in food despite whatever challenges we might face.
The timing feels right – as we transition into spring and refresh our kitchens, I'm refreshing this space we share. Thank you for being part of this journey, and I hope you'll continue with me under this new banner. Now, onto today's topic.
I'll let you in on a little secret: I spring clean in January. Yes, January.
It's not because I'm some ultra-organized person with boundless energy. It's simply because I live in a warmer climate, and by the time the calendar officially says "spring," I've already stashed my sweaters in the back of the closet and swapped my hot tea habit for its iced counterpart.
I realized I wasn't alone in this when I heard someone on a podcast mention the same phenomenon. There seems to be this whole subset of people who tackle their annual refresh well before the official start of spring. Maybe it's the post-holiday need to reclaim our spaces, or perhaps it's just the natural rhythm of living somewhere where winter is more of a concept than a reality.
But regardless of when the urge strikes you, there's something particularly satisfying about a kitchen reset as we transition seasons. And March — caught between winter's comfort food marathons and spring's lighter fare — is the perfect time to take stock, clean out, and set yourself up for success.
The Great Pantry Excavation
Let's be honest: most of us have items lurking in the back of our pantries that have been there for ages. A proper kitchen reset starts with facing those forgotten corners.
This is why I now swear by the "pantry inventory" method. It's simple:
Take everything out (preferably on a higher-energy day, or in stages if needed)
Check expiration dates and toss anything past its prime
Group similar items together. Even better: contain things. I have a snack bin. A bins for just nuts. A bin for grains.
Write down what you have
Put everything back in an organized fashion
That written inventory is the game-changer. Keep it on your phone or taped inside your pantry door. When meal planning, you can check what you already have. When shopping, you can avoid buying duplicates of items you've forgotten about. And most importantly, you can start prioritizing using ingredients that might be approaching their "best-by" dates.
The Refrigerator Reality Check
If the pantry excavation feels like archaeology, the refrigerator cleanout is more like crime scene investigation. Those mysterious containers in the back? That sauce with the questionable film on top? It's time to face the music.
I now make this process less overwhelming by tackling it weekly rather than letting it become a seasonal ordeal. Sunday evenings have become my "fridge audit" time. Before planning the week ahead, I:
Check all produce and either use it immediately, freeze it, or compost it if it's too far gone
Inspect leftovers and either eat them for Sunday dinner or freeze them — to be honest though, I usually put leftovers in the fridge right away.
Wipe down shelves as needed (a quick spray and wipe, nothing fancy)
Check condiments for anything suspicious (mold in jam is not a "flavor enhancer")
While I know cleaning and organizing isn't everyone's idea of a good time—especially when you're managing fluctuating energy levels — there's something deeply satisfying about opening your refrigerator and actually knowing what's in there. It's like giving your future self a gift. A gift that says, "Hey, I know you're tired, but look! I've made it easy for you to actually cook something."
From Seasonal Shift to Lasting Habits
The real magic happens when we transition from a one-time reset to sustainable habits. Because let's be real: a perfectly organized kitchen that devolves into chaos within a week isn't helpful to anyone.
When you're having a low-energy day, the last thing you need is to fight through a disorganized kitchen just to make a simple meal. That's exactly when the takeout menu starts looking tempting.
Some practices that have helped me maintain the reset:
The one-in, one-out rule for condiments: Before buying or creating a new interesting sauce, I need to finish an existing one. Though I rarely stick to this because I love a condiment.
The weekly "use it up" meal: One dinner per week focused on whatever needs to be used before it spoils.
The "front and center" strategy: Items that need to be used soon go at eye-level in the fridge or front of the pantry.
The freezer inventory: A running list of what's in the freezer, with dates. I keep a white board need my freezer to list the meals/items in there and erase when I use them.
Seasonal Food Transitions
As we edge into spring, our eating patterns naturally shift. Those hearty stews and roasts that sustained us through winter start feeling too heavy, and we crave fresher, lighter options.
A kitchen reset is the perfect time to make space for the new season's eating patterns:
Move your soup pot to a less accessible spot and bring your salad spinner front and center
Stock up on herbs that will enliven spring dishes (or better yet, start a hydroponic herb garden)
Transition your pantry with lighter grains like quinoa that work well in spring salads
Make room in your freezer for frozen fruits that will become smoothies as temperatures rise
Adapting for Low-Energy Days
If you're reading this and thinking, "That sounds nice, but my energy tank is currently on empty," I hear you. The beauty of a kitchen reset is that it doesn't have to happen all at once.
Try breaking it down into micro-tasks:
Day 1: Just check expiration dates on pantry items
Day 2: Organize one refrigerator shelf
Day 3: Take stock of your freezer contents
Day 4: Organize your cooking tools for the new season (consider donating items you don’t use)
Remember: even small resets can make a big difference in how functional your kitchen feels. And a more functional kitchen means less energy wasted on hunting for ingredients or tools when you're already running on empty.
Getting Ahead of the Calendar
I know Spring doesn't officially begin until March 20, 2025, but there's something to be said for getting a head start. Spreading tasks over a longer period isn't just convenient — it's essential.
By starting your spring kitchen reset now (even if there's still a chill in the air), you're giving yourself the luxury of time. You can tackle one small section per day or even per week. You can rest between tasks without feeling rushed by the sudden arrival of warmer weather and the accompanying urge to have everything freshened up immediately.
This spread-out approach also allows you to be more thoughtful about the process. Instead of a frantic weekend of cleaning where things might get reorganized in ways that don't actually make sense for your cooking habits, you can make deliberate decisions about where things belong. You can test your new systems and adjust them before the season fully changes.
Plus, there's something deeply satisfying about being prepared. When everyone else is scrambling with their spring cleaning in late March, you'll be sitting back, sipping your iced tea (or maybe still hot tea — let's not rush the weather), and enjoying a kitchen that's already transitioned smoothly into the new season.
Your Spring Kitchen Checklist
To wrap this up, here's a quick checklist you can use for your own spring kitchen reset:
Check all pantry items for expiration dates
Create a pantry inventory
Clean out the refrigerator, checking all condiments and foods hidden in the back
Defrost the freezer if needed and inventory contents
Rearrange cooking tools based on seasonal needs
Stock up on spring essentials (fresh herbs, lighter grains)
Set up a system to maintain organization (weekly quick cleans)
The goal isn't perfection — it's creating a kitchen that works with you, not against you.
So whether you're a January spring cleaner like me, or you're just now feeling the urge to refresh as actual spring approaches, know that your future self will thank you for creating a kitchen space that makes cooking more accessible, even on the tough days.
Now, if you'll excuse me, I need to go figure out what exactly is in that mystery container at the back of my fridge. Wish me luck.
What about you? Are you a early-year spring cleaner, or do you wait for the actual season? And what's the strangest thing you've discovered during a kitchen cleanout? Let me know in the comments!
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"If the pantry excavation feels like archaeology, the refrigerator cleanout is more like crime scene investigation." Dying.