An experiment in reducing local food waste...

So I've been thinking a little more about the frugan living stuff we've been hearing more and more about, and it dawned on Jessica and I to ask our local produce stand if we could have at their scrap bins. They gave us the go ahead and even provided us with a box to use. Here's what we came up with:

• 12 bunches of Green Onions
• The equivalent of 8 or 9 heads of lettuce of varying varieties; mostly Green leaf, Red leaf and Bib lettuce.
• 8 bunches of Parsley
• 4 Baby Bok Choy
• 2 Ears of Corn
• 1 Broccoli Stalk
• 1/2 a Zucchini
• 2 Bananas
• 5 Radishes
• 1/2 a cup of spinach
• 2 Brussels Sprouts
• 4 Fingerling Potatoes
• 1 Green Bean
• About 5 or so lbs. of humus for our compost from what was left that we couldn't salvage. Mostly corn husks, corn silk, and various stems and leaves. (which could have been eaten, but we were already up to our ears in veggies at this point.)

The picture here actually shows what was left after we feasted on our "spoils". We were able to make a huge salad of which we only added less than $1.00 of our own ingredients to feed the four of us.

From what's left, we've got some dehydrating planned for the parsley, while the green onions, radishes, potatoes and bok choy will go great for this week's kim chi! I've got another jar left of pureed pumpkin so I'll probably be using those bananas for some more pumpkin bread.

It's very exciting to see that there can be a way to reduce the amount of waste being generated everyday in little ways like this. The benefits of these actions could be greatly magnified if humanity as a whole could work together to provide others with a way to access this "lost" form of nutrition. It seems strange that there are so many people that are starving, yet so much good food is thrown away.

I have decided to conduct more such experiments in reducing local food waste in the future. It seems to me that there is much potential in the idea of frugan living and it certainly has shown me a benefit. Not only in the obvious aspect of obtaining free vegetables, but also in the sense that there's a better way to do things that humans are beginning to realize is essential for our ultimate survival.

Apples Galore!

We asked our neighbor, after watching their apples ripen and fall to the ground, if we could come gather some of the fruit that had fallen. To our surprise and excitement they told us we could have all the ground fruit and pick as much as we'd like from the tree! LUCKY US! We gleened about 40lbs of small red apples!

Now, what to do with them?!

So far I have come up with:
dried apple slices
canned apple sauce
fresh apple sauce for desert tonight and to pack in kids lunches tomorrow
an apple pie
(insert your genius idea here)...

What else can I make with these tasties?

There is easily another 40lbs of fruit on the tree that we are welcome to, but I did not want to pick it all until I was sure I would use it!

Summer Bread Salad

This tasty summer salad not only will satisfy your need for fresh tomatoes, but it wont heat up your kitchen!

Ingredients:
1/2 baguette, cut into 1 inch cubes
1 pound of cherry tomatoes, cut in half
2 large sprigs of basil, chopped
1/4 of a red onion, chopped
1/4 cup balsamic vinegar
1/8 cup olive oil
8oz fresh mozerella, cubed
10 kalamata olives, pitted and sliced

Directions:
1.) In a large bow, combine baguette, cheese, tomatoes, basil, olives and red onion.
2.) Toss to mix up.
3.) Drizzle salad mix with olive oil and balsamic vinegar
4.) Toss again and your done!

Enjoy!

Beet Greens

Ever since I was a child and was told rhubarb leaves were not good to eat, I have always been subconsciously weary of beet greens. We never ate beets or their greens growing up. My family ate very healthy food (a lot of it we grew), but I guess my parents didn't care for beets? Maybe one day I'll remember to ask why they were absent from our plate.

I was making raw beet and goat cheese salad one night, wondering what to do with the greens, and decided to skim the list of "rabbit approved" veggies I keep on the fridge. We have an 8 yro rabbit named Max and she is our own personal cuddly veggie scrap disposal system! When I found beet greens on the list it occurred to me that I could probably be cooking with them! Low and behold, I had been scrapping what is now a staple in our diet!

I love using beet greens in all kinds of dishes. They are especially good roughly chopped and added to stews or simply steamed (which is what I did for lunch today).

Long story short, beet greens are delicious and USABLE!

Eat like...the President!

My husband was reading a newspaper insert left in the break room and stumbled upon something he thought would be yummy to try!

Obama's personal chef, Sam Kass, shared his recipe for "Easy Cucumber Avocado Soup".

Here it is!

Ingredients:
5 Cucumbers, seeds removed (we removed the skins as well)
1 avocado (we love avos so I used 4 small ones!)
1 to 2 lemons
Salt and pepper to taste
1 bunch mint
3 Tbsp plain yogurt (optional...we were out of yogurt so I used a Tbsp of mayo)

Directions:
In blender, combine 4 roughly chopped cucumbers, the avocado, 1 to 2 lemons to taste (I assumed he peeled them), and salt and pepper; blend well. Dice (I threw it all in the food processor) remaining cucumber and mix with chopped mint, salt and pepper; add yogurt if desired. Pour soup into small bowls or glasses and top with the cucumber-mint mixture.

Serves 4-6.

This was absolutely FANTASTIC! It was very hot today here (mid 90's us Washingtonians start to melt) and not having to cook anything was a nice treat. Everyone LOVED it! Kids included! My daughter added some crumbled feta to the top of her soup and was very satisfied with her results! :)

I will definitely be making it again soon. Next time I am going roast and skin a poblano chili to add to the soup. I love their smokey green taste that offers a ton of chili flavor with just enough heat.

How To: Fast Sunday Gravy

Okay, okay, I know its not Sunday...but this dish is too good to wait 5 more days to make (not to mention I want to use my Italian sausages I got at the farmers market)!

Ingredients:

6 gloves garlic, minced

4 Italian sausages, spicy if you dare

1/4 yellow onion chopped

1 tablespoon olive oil

1 can of marinara or spaghetti sauce (I used Trader Joe's Low Fat Tuscano Marinara Sauce)

Romano or Parmesan cheese (optional)


Start by using a deep sided pan on med heat. Saute the garlic and onions in olive oil until partially wilted. Add and brown the Italian sausages. Once your sausages are toasty on both sides (and you are driving everyone batty with their heavenly smell) your onions and garlic should be done and looking wilted/transparent. Add the can of marinara sauce and reduce the heat to low. Cover.

Serve over your favorite pasta, top with grated Romano or Parmesan cheese and enjoy!

*Can be made ahead and kept in an air tight container in your fridge for a few days, or frozen to enjoy at your leisure.

**Add extra seasonal nummies like fresh summer squash, mushrooms, eggplant, fresh basil for an added layer of flavor!

Summer's Bounty: our trip to the local farmers market

Nothing tastes better than fresh, and nothing is fresher than local (not to mention it helps reduce your carbon foot print and supports local farmers!).

I try to go to a local farmers market at least once a week to stock up on our fruits and veggies for the next few days/week.

Today we went to the Everett Farmers Market near the marina. I was delighted to find so many vendors including CHEESE vendors! If you haven't noticed yet, I am a sucker for dairy products. Our basket filled up with some nettle gouda from Samish Bay Cheese, beets, arugula, fingerling red potatoes, shiitaki mushrooms, basil, yellow cherry tomatoes, goat's milk greek yogurt from Gothberg Farms, squash babies and flowers, italian sausages from Island Grown Farmers Co-op, and two super crisp heads of celery! My sweet husband surprised me with a bouquet of red dahlias and gladiolas!

Support local farmers! Not only does it help your local economy, but you have more control over WHAT you are eating. When you are eating a local grown, ripe picked, organic peach...you know all you are eating is spectacular peachy goodness. No chemicals, no wax, just great fruit!