Something for the earth... (step 2)

Continuing from the same newsletter from earth911.com which I found through recyclebank, step 2 is all about using your produce to the fullest! I know that I recycle paper by using the back of it and I sometimes tape my paper strips together to create a full sheet to print my coupons, but I never thought of using that technique with food. Cooking from scratch is always a win win situation.

Use it up

When you’re working with whole meats, veggies and fruits, the best way to reduce food waste is to use the whole thing. Try leaving the skin on veggies like potatoes and cucumbers, and incorporate meat bones and vegetable scraps into stocks, sauces and gravies.

Think you don’t have time to make stock from scratch? Think again. Save all your vegetable and meat scraps in a reusable container in the freezer until you’ve accumulated enough to make a large batch of stock (at least 8 cups of scraps).

On a lazy weekend afternoon, consult our simple tutorial and whip up some homemade stock with less than 10 minutes of prep time. Use equal portions of flour and olive oil or butter to thicken your stock for gravies and sauces. Finished stocks, gravies and sauces can be stored in the freezer for up to two months.

For fruit scraps and other leftovers you don’t want to use for stock, check out our handy reuse guide for food scraps, and use your throw-aways for everything from cleaning the kitchen to shining your shoes.

READ: 5 Tasty Recipes for Overripe Produce

If you missed step 1 or you don't want to wait for the next 3 steps, you can read the rest of the article here.