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Seasonal Pantry: Ways to avoid wasting food

We all waste food.

Sometimes, enchanted by, say, mounds of just-harvested tomatoes, we buy too much.

Sometimes our plans change and we find ourselves in restaurants rather than our own kitchens, after shopping for a week of cooking.

Sometimes a friend shows up with a box of garden produce or a bag of basil gets pushed to the back of the produce drawer or, as in my current situation, we are felled by a seasonal virus that absconds with our appetite.

According to the United Nations Environment Program, about a third of all food produced worldwide goes uneaten, either because it is lost or wasted. Yet most is wasted before it reaches consumers; one of the recommended solutions is to sell farm crops directly or at least closer to the consumer, through farm stands and farmers market.

I don't think they've looked at my compost bin lately.

My focus is on consumer waste, specifically my own. I'm hoping solutions I've come up with will help you, too. There are easy ways to salvage foods that are begging for attention.

If those beautiful tomatoes are starting to look a bit soft, cut out their stem cores, chop them coarsely, add a little salt and refrigerate them, covered. This will extend their life by about three days.

Fresh peppers and chiles can be roasted over a hot flame or burner, cooled, packed into freezer bags and frozen. You don't even need to peel them first.

Mushrooms can be sliced, sauteed in butter, cooled, packed into freezer bags and frozen, and onions can be treated similarly, though if you dice them you'll have more options later.


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