I wanna try the grilled watermelon and tomato salad!
Monthly Archives: July 2012
You can enjoy herbs during the winter by preserving your abundance of summer herb plants. You’ll not only add a fresh burst of flavor to your soups, stews, and sauces — you’ll also save money! You can also freeze extra stock, gravy, pesto, tomato paste, lemon juice, and wine in ice cube trays and rely on them to add oomph to weeknight meals. Pack frozen cubes in a resealable plastic bag.
Reserve carrot ends and peelings, celery leaves, garlic trimmings, the outer layers of onions, and wilting herbs and their bare stems (such as parsley and thyme) in a resealable bag. Store shrimp shells or roast-chicken bones separately. Freeze, then make stock from scratch whenever the mood strikes (Tip: Remove onion skins before using; they can turn a perfect stock into a bitter one).
Buying everything organic isn’t always financially feasible, so make the switch for items most likely to have higher pesticide residues — apples, bell peppers, celery, cherries, grapes (imported), lettuce, nectarines, peaches, pears, potatoes, spinach, and strawberries. It’s also wise to buy organic meat and dairy products that don’t contain growth hormones.
My boyfriend and I recently began our journey to ban plastic bags in Stamford, CT. Of course this involves being aware of personal choices with plastic bags as well so I plan on making these!
Find out how to make these from- http://deliacreates.blogspot.com/2011/05/greeneasy-knit-produce-bag.html
“Broken down per capita, we waste about 1,400 calories per person, per day, new research finds. But you can save more food, and save money.”
- Prevent food wastage
- Add leftovers to soups and stews
- Plan a weekly smorgasboard
- Eat leftover dinner foods for lunch the next day
- Buy frozen
- Buy sensible amounts
- Favor long keepers (such as apples)
- Divide/portion out your meats
- When you must, compost
More details within the article