Two or three things.
- Because of the government craziness, I decided I would buy $10 (on non paycheck weeks) or $20 (on paycheck weeks) of shelf-stable food and donate it to our food pantry. Even with food stamps still being given out, there’s about 50,000+ new people and their families who might need those resources. There’s no way the system can just absorb that much without extraordinary help. This is what I came up with that I can do.
- Because of that, I’ve been working hard at trying to figure how I can use what we already have, in new ways:
I went through the entire list of veggies, etc. available from the farm in 2018 and figured out what I’d do with all of them. This has been an on-going issue. I end up with green slime in my fridge every year and tossed veggies and I hate that!
The answer? Use/designate what you want to use fresh for a week. Have a plan in place to deal with the overage of any extra and deal with it, so you start fresh each week. I have done some of that previously, but hadn’t done it EVERY WEEK, which is my new idea. I did it with greens at the beginning of last season, so I started winter with a jar of dried “savory” greens.
I also tried to make piecrust, with the typical result, that is, that it didn’t work as planned. What do you do with this ball of dough with a stick of butter in it? DH came up with an answer for that one, he made a loaf of brioche. Worked fine! (I will try pie crust again, sometime.)
Last week I bought some fresh flat-leaf parsley and thyme. I used most of the thyme in a chicken dish last night, yummy and no left overs. But there was extra thyme. It got dried this morning and will be added to the spice bottle.
Because I have no recipes which actually use my dried greens — I have a pot of soup: dried greens, potato, celery, leek, and stock simmering for lunch. (I’ve been just sprinkling a little in soups or stews and always had to toss about 1/2 a jar or more in the spring.)
(Not sure where this image came from, but it is NOT mine. It’s an image I’ve used before here, but I am not laying claim to it.)
I generated a list, by week of products from the farm, and how to put any extras aside. This is ingredients rather than finished meals, like OAMC.
- Herbs & Spices
- Stew/Soup Veggies and Greens
- Stewed Tomatoes
- A few dried Veggies
- At least one herbal tea mix
I’ve done this before, but not consistently. I don’t think I’ll put aside enough to get us through winter, but that’s the idea. And, of course, in the spring, there will be hardly anything left.
I’m out of farm greens, onions and celery. I have 2 more leeks. The carrots I’d put in the fridge are gone. That’s week 3 of 12.
Anyway, that’s my new idea. Have a plan in place to deal with any unused food, and get that done.
What do you do to avoid feeding your trashcan?