Isn’t it amazing how fast strawberry season passed us by? But don’t fret because new varieties of strawberries seem to last all year. Not so with the other berries found in the Pacific Northwest. Just a year ago we gave you a primer on preserving blackberries and now is a good time to talk about those super healthy raspberries and blueberries. Continue reading
Someone said “Waste Not, Want Not.” Our nutrition classmates at the Ferndale Senior Center did not say it but shared how they save little dabs of food rather than tossing it out. Here are some of their “tips and tricks”
- “I don’t waste anything. It’s so easy to toss food into a labeled glass jar and freeze or refrigerate it.” She went on to say that scrap veggies are saved for soup stock, meat for stock or sauce.
- ” Now that I have a waffle-maker, I can cook up a bunch of whole wheat waffles, pack them in sealed baggies using a straw to suck out the air. Label and freeze. Pop into a toaster to reheat then lather with apple butter.”
- “I have Tupperware® Parties to show all the different types of storage containers available.”
Authors note: I clearly recollect how many times my mother used her 1950’s Tupperware® with tight-fitting tops over and over for years.
- ” We love the day-old rye and wheat bread donated each week. Two loaves is plenty for us. To freeze it, we slice it thick but leave a small corner connected to keep it together. Next, place a piece of parchment paper between each slice then squeeze it together while placing the loaf in a plastic bag (…label…seal …) and freeze.”
- “I have cube-shaped tubs with tight-fitting lids. They stack up nicely in the refrigerator or freezer after being labeled and dated.”
If you prefer an organized kitchen, it helps to collect containers of 2 or 3 sizes that stack together. Discard the rest to spare you the frustration of hunting to find the right lids. Just a thought.
by donR June 28 2015