search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
green living


With a food processor or high-speed blender, transform them into a favorite pesto or salsa verde recipe, suggests Registered Dietitian and nutritionist Madeline Basler, of Long Island, New York. One of her go-to’s is her Earth Day Carrot Top Pesto (Tinyurl.com/ CarrotTopPestoRecipe). Beet greens can be sautéed like spinach, in a little extra-virgin olive oil with garlic, as a veggie side.


Fruit Snippets Stray grapes, a half-fi nished peach, overripe bananas, wrinkly berries and the core of a pineapple can all go in the freezer, and then into a smoothie.


FRUGAL FOODIE W


Practical Uses for Aging Produce by Judith Fertig


hen Jacques Pépin was growing up in France during World War II, he watched his mother


use every scrap of food to meet the fami- ly’s needs, and then send him to live with a farmer in summer so her growing son could eat fresh from the farm. Today, the internationally renowned PBS-TV chef and cookbook author carries these sensi- bilities forward at his home and studio in Madison, Connecticut. “In Europe, and certainly in France,


healthy food is much more expensive,” he says. “In America, a chef may have the per- son that washes dishes also prepare salads. With lettuce, he’ll cut off the whole top, cut out the heart and throw out the rest.” U.S. restaurant kitchens mirror home


kitchens, where the average family throws away a quarter of the food they buy, wasting an average of $2,200 a year. T ese scraps mean wasted food and money at home, plus misspent resources to grow and transport the food. According to a report by the Na- tional Resource Defense Council, “Getting food to our tables eats up 10 percent of the total U.S. energy budget, uses 50 percent


32 NA Triangle www.natriangle.com


of U.S. land and swallows 80 percent of the fresh water consumed in the United States.” To save money and also live better,


here are just some of many easy ways to use up every bit of fresh produce we buy.


Asparagus Ends Self-described “frugal foodie” Diana Johnson, of Auburn, Washington, never lets asparagus ends go to waste. With the help of a blender, she turns them into a creamy asparagus soup—minus the cream—that her family loves (Tinyurl.com/AsparagusSoupTips).


Broccoli, Swiss Chard and Spinach Stems T riſt y cooks know the magic of quick pickles. Recycle the brine from pickles and pack thinly cut stems of broccoli, Swiss chard and mature spinach into the jar until covered with the brine, then seal and refrigerate. In a few days, these quick pickles will be ready for snacking and sandwiches.


Carrot and Beet Tops Very fi ne carrot tops can be used like parsley.


Leſt over Wine Freeze what’s leſt in the bottle in ice cube trays, suggests Anisha Jhaveri, a fi lm writer and wine lover in New York City. It can add fl avor to soups and stews, sauces and desserts like wine-poached pears.


Lemon Peels T e limonene in lemon peels is a natural cleaner and degreaser, says blogger Jill Nystul, of Salt Lake City, Utah. She makes her own Citrus Vinegar All-Purpose Cleans- er by simply packing lemon peels in a jar and topping with vinegar. See how at Tinyurl.com/HomemadeCitrusCleaners.


Vegetable Peels


and Trimmings Instead of throwing out onion skins, carrot peels, celery leaves and tough leek stems, col- lect them in a freezer bag over time and store in the freezer. When enough has accumulat- ed to fi ll a pot, make homemade vegetable stock, suggests Sonnet Lauberth, a certifi ed holistic health coach, blogger and cookbook author in Seattle (InSonnetsKitchen.com/ how-to-make-perfect-vegetable-stock-for). At home, Pépin makes “fridge soup”


once a week. “Whatever is leſt in the fridge—carrots, lettuce, a piece of leſt over meat or whatever else I made the other day—goes into the soup,” says Pépin. “We fi nish it with some vermicelli or polenta or good bread.” A delicious meal, shared with family and friends, makes frugality festive.


Judith Fertig writes award-winning


cookbooks plus foodie fi ction from Overland Park, KS (JudithFertig.com).


Alexander Raths/Shutterstock.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40