Another bit of 'traditional wisdom'? Use the cooking water from vegetables for soups or sauces. Besides adding an extra layer of flavor, it contains lots of nutrients. It also keeps within the notion of "use everything". Smart kitchens and chefs know that is makes sense to throw away nothing (or as little as possible)! Save your veggie scraps for stocks...the same with bones from that roasted chicken or roast. If you have a composter, you can put your eggshells, coffee grounds & other non-protein scraps in it and create a nutrient-rich soil. (I will now hang my head and say we don't have an apartment composter in our tiny tiny condo, with very little room, no yard or outdoor space and 2 extremely curious cats, but I'm working on it!). I'm working on reducing what is thrown away, increasing the load of our recyclable bags and overall, just leaving less of a 'footprint'.
No comments:
Post a Comment