Don’t forget that it’s time for Pennywise Platter Thursday tomorrow! Check out last’s week’s contributions and share your nourishing frugal tips tomorrow!
Yesterday I started cleaning out my fridge. Something I have been trying to avoid doing for longer than I want to admit. I wanted to avoid it partly because of the work, but partly because of wasted food that I didn’t want to face. I hate having to throw away food and I knew I had some ripe specimens waiting for me. I had been dealing with being overly tired the last few weeks, and hadn’t the energy to prepare some of the food I had bought. So they went to waste instead…
And I am not alone in wasting food!
“At home, the average American family throws away 14 percent of their food, Jones said. In terms of money, that’s almost $600 every year in meats, fruit, vegetables and grain products.
The best ways to cut the losses is for families to honestly examine what they actually eat, draw up menus and freeze leftovers so they don’t spoil before you can eat them, Jones says” Food Waste Epidemic in America
In the end, Americans waste 75 billion dollars each year on thrown away food. And my fridge accuses me of being part of the problem!
Contrast current practice with the past, this quote is talking about the early Victorian era.
“Out of necessity, people also ensured that no edible item was wasted. Just as excess or cheap milk would become cheese and thus find its way into a number of sweet and savory dishes, and abundance of wild mushrooms would be dried and later turned into powder to thicken winter stews and gravies and any number of wild berries would be gathered, chopped, and turned into preserves. Dishes such as pickled radish pods (from a variety of radish grown for it’s edible seed pods and not its roots), pickled walnuts, and nettle hash are for most of us obsolete because we have no need to view them as food sources. “
Food and Cooking in Victorian England, Andrea Broomfield, Page 11,
People went to great lengths to not waste anything in the past, and I think that we could learn a great deal from their frugal practices. I know I certainly could!
But beyond it just being wasteful, once you have limited means and want to eat healthier food, you find yourself trying hard to not waste anything out of necessity.
Here are some of my personal goals towards reducing waste in the kitchen
- Save all bones and suitable vegetable scraps for broth making (I’ve done this over the last few years and it really helps the budget!)
- Don’t waste leftovers, either reheat, or reuse in a new dish.
- Get organized! Mark leftover containers, freeze when needed, and keep a clear rotation going.
- Lacto-ferment extra vegetables, freeze berries in season
What about you? How do you reduce waste in your kitchen? Share you ideas and tips! Or, write a post about it and share it tomorrow on Pennywise Platter Thursday.
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