I've been on a concerted campaign to get our food waste down to zero for a while now. So I was pleased to discover Food Waste Friday over at The Frugal Girl! I'm sure it will help keep me honest about exactly how much I'm wasting.
This is what I pulled out of the fridge yesterday that was no longer fit for consumption:
One dead lime, half a moldy lemon, about 1/3 of a small onion all dried up, and approximately 1 tsp of butter (I'd saved that from butter I'd melted to dip donuts in, figuring I'd use it for another melted butter application, then promptly forgot all about it!)
I *hate* it when I waste citrus!! Well, I hate wasting food at all, but particularly limes and lemons as they're one of the most "spendy" foods I buy - however I do consider them an absolute necessity for cooking good food!
The good news is that I'm pretty sure this represents my food waste for the entire month of April (thus far, anyway). Let's see if I can keep the rest of the month to zero!
I figured I'd try and post a tip about how to minimize food waste each week, just to keep things fun! This week's tip is about storing green onions.
I recently read that it's best to store green onions in a glass of water at room temperature, so I decided to give it a shot. These ones were in the fridge for a bit first, and the little wilty bits happened during refrigerator storage. I've had them sitting like this for a few days, and they seem much fresher now than they did when I took them out of the fridge (where they'd been stored in a Ziploc bag). The real bonus of this idea is that I can't possibly forget I have green onions to use up when they're sitting right on my kitchen windowsill. Plus there's no chance of anyone piling five pounds of carrots on top of them in the crisper and crushing the snot out of them (you know who you are!)
That's it for this week's Food Waste Friday. Have a great weekend, everyone!