Be boldwith the old
Aswe continue to face a time in semiisolation, knowing how to not waste a skerrick of food is a life skill you want to have under your belt. We still need to reduce trips to the shops, save our money and work with what we have.
So I’ve pulled together a bunch of hacks that you can implement now. I hope they inspire your antifood waste creativity during these difficult times.
This one works, I promise. Wash your leafy greens and herbs, then roll them up in a damp tea towel or pillowcase and keep them in the fridge.
This is a fun sport – finding ways to extract the stuck bits of a spread or condiment from the awkward angles of a jar or bottle. Here’s a good one: in your almost finished mustard jar, add cup of olive oil, a tablespoon of apple cider vinegar, and a pinch of salt and pepper. Shake the jar vigorously for a great salad dressing.
If they’re ripening too fast, store them in the fridge. The skins will go dark and brown, but the flesh will be perfect for a good few days. Or peel them, snap into chunks and store in yoghurt punnets or old zip-lock bags in the freezer to make smoothies.