Food for Thought: Get Your Pantry Organized

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One of the things that is beneficial to any home cook is having a clean and organized pantry. It can save you time, money, headaches, and protect your food from pests. If you need to know what to keep and how to organize your pantry, then we would recommend you first stop by taking everything out of your pantry and clean the shelves with water and a kitchen disinfectant. Then, you will need to decide what to throw away and what to keep. It is often recommended to organize your pantry based on the food dates. It is the best by date, sell-by date, or use-by date. If food items are past their date, they aren’t necessarily bad. Each of these dates is established by a food manufacturer to communicate the food quality of a product, not whether or not the food is safe. Your local N.C. Cooperative Extension office has an upcoming virtual workshop to help provide more information on how to have a Versatile Pantry.

On Tuesday, December 14, 2021, from noon–1 p.m., we will be hosting a virtual workshop on the topic of “Versatile Pantry” for free. This workshop is from the More In My Basket (MIMB) program and will include topics such as planning your pantry, smart shopping, and pantry organization. Participants will learn the benefits of keeping staple items in your pantry, strategies for creating a stocked pantry, how to recognize ways to organize and keep track of food in the pantry, and we will discuss a variety of meals that can be prepared from a set of staple ingredients. Register for our virtual workshop on

Here is a recipe from University of Purdue Extension . For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

Roasted Pork with Apples & Onions

Serves 4


  • 2 Tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp dried herbs (rosemary & oregano)
  • 1lb pork tenderloin
  • 1/2tsp garlic powder
  • 1 Tbsp vegetable oil
  • 3 medium cooking apples, core removed and cut into eighths
  • 1 medium onion, peeled and cut into 8 wedges


Preheat oven to 425°F. Line 9×13 pan with aluminum foil. In a small bowl, stir together sugar, paprika, herbs, garlic powder and salt. Sprinkle outside of pork tenderloin with half of the mixture. Place pork on one side of the pan. In bowl, toss together apples, onions, oil and remaining brown sugar mixture. Place the apple mixture in a single layer in the same pan as the pork. Bake, uncovered, for 25-30 minutes or until pork reaches 145°F.

Nutrition Information: 260 calories, 6g fat, 23g protein