I’m Megan and I’m a food waste fighter. I hate wasting food. Hate it. It breaks my heart to see food that was once perfectly good, get trashed. And it’s not only the food – all the resources it took to grow, water, transport that food was wasted too. I know, I know, this is a blog about composting, not food or waste reduction or anything else. But for me, composting and food waste go hand-in-hand.
Once I started composting, I really began to pay attention to my food waste. All those moldy and slimy fruits and vegetables past their prime were there, staring at me from the compost collector. I just can’t bear it.
I’ve learned to pay attention to my fruit bowl and crisper drawer. I’m using up odds and ends for salads and casseroles. Anything that’s really starting to go gets tossed in the freezer for use in soups or smoothies. Food waste 0. Megan 1.
Most of you smart readers are already doing this though, right? Well, here’s my favorite way to avoid food waste and also add material to my compost pile.
Vegetable stock.
Plain and simple.
Here’s what I do:
Food waste 0. Megan 100 million. Victory!
Vegetable scraps make some delicious stock to use in soups and stews, but also add nitrogen to my compost pile to keep it balanced. Once it breaks down, I add the finished compost to my vegetable garden. Those vegetables eventually end up in the stock pot and then … you guessed it – more material for my compost pile!
Once I started composting, I really began to pay attention to my food waste. All those moldy and slimy fruits and vegetables past their prime were there, staring at me from the compost collector. I just can’t bear it.
I’ve learned to pay attention to my fruit bowl and crisper drawer. I’m using up odds and ends for salads and casseroles. Anything that’s really starting to go gets tossed in the freezer for use in soups or smoothies. Food waste 0. Megan 1.
Most of you smart readers are already doing this though, right? Well, here’s my favorite way to avoid food waste and also add material to my compost pile.
Vegetable stock.
Plain and simple.
Here’s what I do:
- Save all the odds and ends from veggies such as onion and garlic peels, ends of carrots and celery, mushroom stems, parsley stems, etc. Keep them in the freezer until you have enough to fill a pot.
- Put your vegetable scraps in a pot and fill with water. Add a bay leaf and some salt and pepper if you’re feeling saucy.
- Bring to a boil and then let simmer for about an hour.
- Strain.
- See all the vegetable mush left in the strainer? Add it to your compost pile!
Food waste 0. Megan 100 million. Victory!
Vegetable scraps make some delicious stock to use in soups and stews, but also add nitrogen to my compost pile to keep it balanced. Once it breaks down, I add the finished compost to my vegetable garden. Those vegetables eventually end up in the stock pot and then … you guessed it – more material for my compost pile!
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