What's in the 'frige'?

So I know you all wonder what in tarnation we eat, right? Here's what we have in the 'frige' right now:
Top shelf (left to right):

• Cream (not really legal, raw)
• kefir (home made from a-legal raw milk -Owen and I had our first taste (in 2 months) today!)
• Cod Liver Oil (Green Pastures - High Vitamin)
• Local plums ("mums" to Owen) and organic California figs
• kimchi (home made in a jar behind the fruit)
  
• 3 dozen eggs (local, pastured, great ORANGE yolks, bought at the illegal milk farm on Saturday - We've already eaten the first dozen of 4.)
• left over spinach

Next shelf:

• scallops (1 lb. bought at the Central Market for dinner tonight - They were tasty with the bacon. See below.)
• pork sausage (under the scallops - local, no chem., only salt and black pepper added, full fat! - yum! - a steal at $4.50/lb)
  
• bacon (behind the scallops and sausage - local, no chem., cured with honey and salt and lightly smoked - delish! - bought at the Central Market for $4.50/lb., a great deal!)
• beets with the greens and an extra bunch of greens to boot - The farmer always asks if we will eat the greens. I heartily say, "Yes, we love them." He always puts in an extra bunch of greens for free; he cuts them off for people who don't want them.
• left overs - steamed broccoli, butternut squash soup, and sausage soup
• sauerkraut (home made - see the recipe)
  
• fresh mushrooms - cremini and shitake (on top of the jar of sauerkraut)
• beef stock (home made)
• kombucha (home brewed)

Bottom Shelf:

• milk (full fat, raw, not really legal, from Jersey cows eating 100% grass)
• beet kvass (home made, behind the milk)
• meat loaf (leftover - ground heart, ground beef, home-rendered lard, onions, peppers, eggs, no grains!)
• spinach (local, no chem.)
• lacto-fermented stuff (sauerkraut, salsa, beet kvass - all made right here at home)
• ketchup (GAPS-friendly with only tomato paste, honey, salt, garlic, and red pepper flakes, lacto-fermented)
• beer (Blue Moon)

Left Drawer:

• zucchini (fresh, local, no chem.)
• broccoli (fresh, organic from afar)
• kafir lime leaves (not so fresh nor local)

Right Drawer:

• carrots (organic from afar)
• celery (fresh, local, organic)

Door:

• raw butter (from a different farm)
  
• pasteurized butter (for cooking)
• organic raisins
• assorted sauces that don't get much action
• horseradish sauce bought at the Central Market, made fresh each market day
• pepper sauce with tabasco peppers that are 5 years old - We just add boiling white vinegar when it gets low, and the peppers still impart a nice, hot flavor!
• chicken fat - rendered from local pastured chickens
• fish sauce in progress - This is by far the MOST REVOLTING thing ever to be in my kitchen. It is hacked-up, raw sardines with lemon rind, pepper corns, bay leaves, salt, garlic, and water. It fermented on my counter for 3 days and is now fermenting in the cold for 3 weeks. After that, I will strain it and use it in food we will actually eat. Well, that's the plan at least. I'm not sure I'll have the ovaries to actually eat it. We'll have to see. I love commercial fish sauce, so I'm hoping this will be even better!
• Commercial fish sauce
• white wine for cooking
• more home-made ketchup and other lacto-fermented stuff
• a couple of beers that wouldn't fit on the shelf

So, there you have it. That's what we have in our Frigidaire.
We keep most of our meats frozen, and we have some onions, apples, avocados, lemons, garlic, and ginger out since they don't need to stay cold.
What's in your 'frige'?