With the weather beginning to get cooler, many of us are getting ready for the holidays. As we dive into the holiday season, I would recommend simplifying your pantry in preparation. Consider it a fall cleaning or making room for the coming year. I can still remember cleaning out my grandmother’s kitchen after she passed away and being amazed by all of the out of date food we found in her panty.

As a general rule, you should go through your kitchen at least once a year and check dates on all products. Spices, for example, are typically best when used within six months to one year. Canned goods and other condiments should all be dated by the manufacturer and thrown out once they are passed that date. When you freeze food, you should always date and label it. After six months, it is usually best to eat it or toss it. When storing items like rice or other grains, you should put them in airtight containers and they can keep for up to one year.

While you are at it, consider dates on other things you might keep in your kitchen like medications. Anything that has expired, over-the-counter and prescription, should be discarded. So grab your trash can and a friend and start a fall cleaning.

This is also the time of year that many of the fall fruits and vegetables like squash, pumpkins, apples and greens are readily available at the local farmers market or grocery store. They have great nutritional value, especially the greens, and are easy to prepare and portion for one or two people. Try simply roasting or pan sautéing fresh greens with some olive oil, salt and pepper.

This month’s recipe is Pumpkin and Pork Stew. Make extra to share with a neighbor or freeze (labeled and dated of course) to enjoy now and later in the season.

Pork & Pumpkin Stew

6 oz diced pork tenderloin

1½ cups diced and peeled pumpkin

½ cup diced onion

2 cloves garlic minced

1 cup chicken stock

½ teaspoon cinnamon

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

Pinch of nutmeg

1/3 cup of olive oil

5 asparagus spears or your favorite green veggie

Combine all seasonings and rub into pork. Heat skillet with oil until hot and brown the pork. Add onion, pumpkin and garlic. Cook for five minutes. Add chicken stock. Cook for 15 minutes, then add asparagus and cook for five more minutes. Then it’s ready to serve.

Morris, owner of Rhett’s Restaurant, Personal Chef & Catering in Southern Pines, can be reached at (910) 695-3663 or rhett@rhettsinc.com.