Prevent Wasted Food

Are you a Conscientious Carnivore?

Greetings, Conscientious Food Consumers! Another Earth Day/Week is behind us — so what now?

Given the state of things on our planet, there is at least one thing we all do every day that can help… one thing that each of us has some control over: what we eat. “The way we eat has a direct impact on the climate crisis,” notes the Environmental Working Group, a nonprofit advocacy organization working on human health and environmental issues since 1993.

NFLB’s Avocado Hero!

Most of us know we should eat more veggies! It also happens to be one of the most effective ways each of us can tread the Earth with a lighter carbon footprint. Now, more than ever, it’s time for those of us who choose/prefer an animal product diet to examine the impacts of our choices — and to shift toward more sustainable ones.

Fortunately, many carnivorous Americans are willing to do just that! A recent report, “Climate Change and the American Diet,” outlines both the acceptance and the challenges Americans have around eating less red meat and more plant-based foods. 

SO IT’S TIME to address this huge topic that we’ve shied away from (thus far) in Kitchen Confessions — the environmental (not to mention human health) consequences of animal-based diets. Especially when those kinds of food products get wasted! Keep scrolling that document, and you’ll see that most waste happens in the household, including 31% of seafood, 21% of meat, and 20% of dairy groceries.

To be clear: we’re not here to guilt trip anybody over their dietary choices and preferences.

Graphic: Kjerstin Hallin, NFLB’s Eco-Educator

CONFESSION: I’m an omnivore myself, consuming varying proportions of pork, chicken, turkey, cheese and other dairy products, eggs and seafood, as well as grains, veggies and fruits. Beef — not so much! (Although in the past I’ve certainly eaten my share of burgers.) NFLB’s Founder/Director, Jeanette Hardison, CONFESSES that her family is of the same dietary persuasion. “We also try to swap in non-GMO tofu and other meat alternatives on a regular basis,” she says.

SO WHAT’S A “CONSCIENTIOUS CARNIVORE?” It’s a non-vegan, non-vegetarian Conscientious Food Consumer who:

  1. Recognizes the impacts of dietary choices.
  2. Buys/consumes fewer animal products.
  3. Wastes less of what they do buy.

It starts with a concept the Earth Day Network calls a “Foodprint” — the quantification of environmental impacts of what we eat. Beef is the most resource-intensive form of animal protein, requiring 20 times more land and producing 20 times more GHG emissions per gram of edible protein than protein from plants (such as beans).

OSU Professor Bill Ripple has determined the “farm to fork” environmental cost of beef and dairy consumption to be up to 48 times that of high-protein plant sources. For chicken, pork and seafood, he found, it’s 3-10 times more.

Animal agriculture accounts for more than 14% of greenhouse gas emissions (earthday.org)

From cultivated feed crops to every step in the supply chain and up to the animal processing stage, the industrial model of meat production requires enormous amounts of land, water, fossil fuels/energy, and labor, as well as presenting issues around animal welfare.

Curious about your own/your family’s ‘foodprint’? Take this quiz, check out the “Meat Calculator”, resources for kids and other Foodprints for the Future references. Whether your efforts toward a carbon-minimizing diet are modest or ambitious, we hope the suggestions below will be helpful!

8 Ways To Be A Conscientious Carnivore:

  • Step it up — big time! — to not waste animal food products and the $$ investment they represent. * Start with Smart Storage, right after you get the groceries home. (Just don’t freeze and forget it!)  * Refer to this freezer storage and food safety guide (you can even freeze eggs!) * Keep track of/use up random leftovers in an “Eat First!” area of your fridge or freezer — especially things like last weekend’s BBQ chicken, opened packages of lunch meat, half-cartons of milk or yogurt. * Use USDA’s FoodKeeper app!
  • Be okay with eating less -but higher-quality- meat/poultry, seafood and dairy, like pasture-raised beef or eggs from free-range chickens. Yes, they do cost more — but if you’re buying fewer animal products, it could balance out. It’s also extra motivation for avoiding waste! Mix in a good proportion of mushrooms, vegetables or grains with your meat of choice, and you’ll stretch your budget, too.
  • Plan and prepare one or more meat-free meals each week, like “Meatless Mondays” or whichever day(s). This works great for one of my faves — chili! Swap out the meat-based elements in a few of your favorite dishes with plant-based oils and alternative proteins from grains, beans, nuts, tofu, seitan, or maybe even a cultivated “meat substitute.” (We’re not talking about crickets –yet.)
  • Downsize dairy consumption, and experiment with dairy alternatives. You don’t have to give up your favorite old-fashioned ice cream or half-n-half in your coffee! Just think smaller and less-frequent servings. For me, it’s pints instead of quarts of ice cream, vegan caramelized onion “cheese” spread, and using plant-based coffee creamers more often.
  • Search out cookbooks and websites not centered around animal proteins or ingredients — like these simple recipes. There’s endless inspiration for tasty adventures with plant-based menus from around the world that will get you using your spice rack more often!
  • Occasionally go vegan for dessert! Baked goods and treats made without eggs or dairy are popping up on frozen dessert/bakery shelves and coffee shops all over now, so it’s easy to give it a try. Vegan substitutions in recipes are also now more common, so you can experiment at home with plant-based milks and butters. Sweet!
  • Involve kiddos in the planning and preparation of some meat-free/plant-based dishes and menus. There’s a wonderful variety of kid-tested vegetarian (and special-diet) recipes here and at OSU’s Food Hero.
  • Be sure to use your Yard Debris/Mixed Organics cart from Republic Services to compost spoiled meat and dairy items, when all else fails! Their industrial processes convert food waste — even bones — into high-quality compost instead of landfill greenhouse gas emissions.

In the months and years to come, we’re all going to be hearing a lot more about the necessities and how-to’s of “plant-rich,” “plant-based,” and “climate-friendly” diets.

Congratulations! Whether you are a practicing Conscientious Carnivore, aspiring to become one — or not a carnivore at all — you’re making a difference. Please help by liking and sharing our blog on Facebook!

Kids rocking the waste-less kitchen

Greetings, Conscientious Food Consumer Families!

In this edition of Kitchen Confessions, we’d like to offer some resources and support to families of Future Chefs and Conscientious Consumers. It’s the middle of summer vacation, so hopefully you are having some opportunities to enjoy spending time in the kitchen together!

How many of your treasured memories involve cooking and food preparation in the family kitchen? Did the pandemic help your family rediscover the joy of cooking at home?

Many kids are eager to help in the kitchen from the time they can maneuver on their own two feet in there and comprehend an adult’s instructions. From that point on, they’re learning significant life lessons about the value of food, food preferences, nutrition and how to shop, as well as desirable practices in the handling and preparation of food. Sustainable food practices are skills that will serve children for the rest of their lives!

Just like us grownups — but as appropriate for their age and with adult supervision — kids can learn how to plan meals and create shopping lists for what’s on the plan, to properly store perishable food and, finally, how to prepare it. After the meal, they can learn how to properly freeze leftovers and other foods, and to start regularly scouting the “Eat First” areas in the fridge or freezer. (All these “Smart Strategies” available in Spanish.)

Young Farmers’ Market patron’s waste-less pledge: “Take only what I will eat”

KNOW-HOW FOR KIDZ WHO COOK

You may already be familiar with the glow of pride and accomplishment on a child’s face when the family enjoys a dish or meal that he/she/they helped prepare, or that they made all by themselves!

Excellent resources for kids learning to cook are available from Oregon State University’s KidSpirit year-round programs (scholarships available), and Food Hero, offered free by the OSU Extension Service’s Family and Community Health division.

Both programs emphasize safe kitchen practices (including washing hands often) and offer an extensive selection of kid-friendly recipes for making healthy food, while helping kids develop confidence and have fun! Food Hero’s compendium of family resources includes gardening, large-batch cooking, and information for older adults and in Spanish.

Be sure to check out the huge list of videos at Food Hero’s Kids Cooking Show — including Grape and Cucumber Salad, a fresh and yummy summertime snack!

WASTE-LESS KIDZ WHO COOK:

  • Are learning to make the most of a family grocery budget, instead of just tossing things in the compost or garbage. (The average American family of four wastes at least $1,600 a year on food that was purchased but not eaten!)
  • May stretch their comfort zones as picky eaters. (I had one of those in my home.) A kid who says “beets are gross” may be willing to sample some pretty pink-colored hummus that he/she/they made themselves from a kid-friendly recipe. Bonus: beet juice is great for coloring summertime Easter eggs!
  • Eat “ugly” produce (like apples with minor bruising, spotted grapes, strangely-shaped tomatoes) or other food products with less-than-perfect characteristics — and have fun doing it.  Next time you see the OSU student Organic Growers Club at the downtown Saturday Farmers’ Market, ask if they still give away free “ugly” produce!
  • Learn portion control early. Many kids are happy to serve themselves when they get the chance. Let’s help them be like our young Farmers’ Market patron (above) who pledged to “take only what I will eat” on her next plate!
  • Learn good waste-less habits early. Check out these waste-less training tips for kids from SaveTheFood.com to see how they resonate with your parenting approach.
  • Make friends with their family freezer. Remember those overripe bananas that were saved from the compost a couple months ago by popping them in the freezer? It’s Banana Smoothie Time! Or popsicles…  Or maybe even banana ice cream for breakfast!
  • Get creative with what’s collecting on the “Eat First” shelf in the fridge. See a video of the “aha” moment for this father and daughter below! Delight your budding chef with the task of assembling “Bagel Faces” from leftover veggie and fruit pieces, or maybe the last few olives in the jar. Thanks to Mollie Katzen and her charmingly-illustrated cookbooks for younger children.
  • Keep making friends with their family freezer.  Oh boy! Frozen grape “ice cubes” (great for iced tea and sodas)! All because somebody got proactive with the last third of a bunch that had started to shrivel. Veggie freezing tips here.
  • Enjoy portion control as part of summertime grilling and social gatherings. Foil-wrapped grill packages or bamboo skewers (with the sharpest point removed) are perfect for this. First kids help prep ingredients, then load up their own appropriately-sized servings. Wrinkled cherry tomatoes and peppers from the “Eat First” shelf can be pretty tasty right off the grill! Same with summer squash, onions, leftover chicken nuggets/tempeh, or what have you.

Getting creative with what’s already in the fridge! Credit: StopFoodWaste.org

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NEW IN LOCAL SCHOOLS THIS FALL!
A fun educational video in English and Spanish, starring local kids

We’re pleased to shine a brief spotlight on NFLB’s amazing “Eco-EduTainment” program for local schools, run by our Outreach Specialist Kjersten Hallin, aka Magic Mama. When the pandemic shut down schools, she also shifted digital and began developing an educational video as a fun new way to teach kids about the massive issues around food waste and climate change.

Anyone who’s seen “Magic Mama” at the downtown Farmers’ Market (prior to COVID19) or in their classroom knows what a delightful presence she brings to this huge topic. Her curriculum, delivered with the help of some catchy raps performed on unusual handmade instruments (like a repurposed pizza box), inspires kids to “rock” the prevention of wasted food in their own families and social circles of influence.

More than just entertaining, Kjersten’s presentations also help schools fulfill their district’s core and STEM education goals. (Please click on the photo to jump to NFLB’s Eco-EduTainment program page.)

Watch for exciting details about the Eco-EduTainment videos, launching in 4th and 5th grade classrooms this fall!

 

Recipe contest for leftovers!

Greetings, Conscientious Food Consumers!

It’s time for something different with our Kitchen Confessions. We’re going to talk about recipes — and we’re going to ask for YOURS!

You could win one of three $30 gift cards to First Alternative Co-op!

We haven’t delved much into the topic of recipes before, but they are certainly key to achieving our goal of less wasted food in the home — because:

  • Recipes can provide both inspiration and how-to.
  • They can jump start your meal planning and shopping lists.
  • Whether your cooking approach is conventional or freestyle, recipes can help you feel creative when confronted with that assortment of random food items in your “Eat First” food storage areas.
  • Recipes can help you use what you have and make the most of those grocery $$ you already spent!

During the past 11 months, we’ve explored why wasted food matters and what you can do about it. We’ve reminded ourselves that 30-40% of edible food in the U.S. ends up in the trash or compost pail instead of being eaten, representing a deplorable amount of wasted water, energy, labor, and money. For an average American family of four, that’s at least $1600/year!

We’ve offered strategies and resources — like our handy “Eat First” signs, in English and Spanish — for helping you, Conscientious Food Consumers, take steps for preventing that waste from happening at home and for stretching your food dollars during this pandemic era. Check out Adventures in Leftovers Land and our previous Kitchen Confessions for topics you may have missed.

Now it’s your turn! We’d love to publicize your unique recipes made from leftovers.

Share those dishes that spring forth from the items in the “Eat First!” areas of your fridge, freezer or pantry before they spoiled, shriveled, freezer-burned or became otherwise inedible. It can be as simple as a short narrative of your list of leftovers and other ingredients you combine into a surprisingly delicious meal, OR a more traditional-style recipe listing of the ingredients and the step-by-step for your unique creation. 

Here’s how to submit your recipe — but please keep reading for important details!

HINT: We’re not looking for recipes from your favorite celebrity chef or America’s Test Kitchen! We prefer YOUR home-tested recipes that are a) relatively simple, b) don’t involve much prep time or specialized appliances, and c) DO involve using up leftover food items.

Here’s a few examples:

  • Stir-fried leftover pasta and veggies
  • Chunky veggie patty “meatball” soup
  • Whatever’s-in-the-fridge casserole or burritos
  • Brown Rice Breakfast Porridge
  • Dill cream sauce using leftover pickle juice — from the Waste Free Kitchen Handbook, by Dana Gunders (one of my favorite references while writing this blog)

So whether your approach to meal preparation is formal or freestyle, we’re interested in what you come up with. We also want to encourage kid-friendly recipe submissions. Maybe your young chef has a great recipe to share!

2019 Winter Farmers’ Market patrons

Qualified recipe submissions will be entered into a random drawing to win one of three $30 gift cards to First Alternative Co-op.

TO QUALIFY:

Recipes submitted must be appropriately attributed, either solely to you (family member, etc.), or otherwise identified as to its source. It’s fine if you build your creation around a recipe from a cookbook or website (like our favorites FoodHero.org and BigOven.com) then made it your own, but please tell us where you get it! (We cannot re-publish copyrighted material.)

  1. What’s the name of your dish? Is it for vegans, vegetarians or omnivores? Is it kid-friendly?
  2. What was the inspiration for your dish?
  3. Your recipe, identifying the leftover or Eat First! food items you used from your fridge, freezer or pantry as the primary ingredients. Use as many as you can!
  4. Estimate how much $$ you saved by not wasting those leftover items.
  5. Include 1-2 photos of what you made (and a selfie if you like).

Use our Recipe Submission page to send it by Sunday April 11th (deadline extended from April 4th).

We will randomly draw (3) winners and announce them in our Earth Day blog and Coalition email lists. We’ll also highlight a number of our favorite recipe entries, and may publish an online cookbook. Stay Tuned!

EVERY RECIPE is an entry to win a $30 GIFT CARD! Submit more than one if you like, but please no more than four.

We’re looking forward to seeing what you come up with!

Pumpkin guts are good for you!

Greetings, Conscientious Food Consumers!

Another pandemic milestone is fast approaching — Halloween without much trick-or-treating. Thank goodness pumpkin carving is still CDC-approved! So is, we assume, National Pumpkin Day on October 26th.

The season of the jack-o-lantern brings to mind one of my (and my kiddo’s) favorite bits of macabre Halloween hilarity — Science Bob’s exploding pumpkins experiment on the Jimmy Kimmel Show. Admittedly, it was also a frivolous waste of pumpkin innards, including all those nutritious seeds…

Did you know? Pumpkin guts are good for you!

In addition to its dense flesh containing essential vitamins, beta carotene, and minerals such as calcium, the pumpkin’s oval seeds are packed with a surprising amount of protein, fiber and omega fatty acids, as well as anti-oxidants and nerve-calming magnesium. Here’s an outline of the health benefits associated with pumpkin seeds from the BBC’s “Good Food” website.

So don’t toss (or compost) those punkin’ guts! (Slimy-stringy guts, ok.) It will take a bit of time and effort, but the reward will be a healthy, versatile snack that you made yourself — while saving a few $$$ you may have otherwise spent on fancy packaged trail or nut mixes.

As usual, we turn to the OSU Master Food Preserver program for the definitive how-to on Drying and Roasting Seeds for pumpkins, other squash and for sunflowers as well. The process involves these basic steps:

  • DIG ‘EM out, CLEAN ‘EM and DRY ‘EM well in the oven or dehydrator;
  • Add seasonings, oil and ROAST ‘EM in their white outer hulls (being careful to not over-cook them),

UNLESS:

    • You really want just the tender and green inner seed (known as a “pepita“) — particularly to make the seeds easier for younger kids to eat. Then you’ll be doing the extra work to remove the tough and fibrous outer seed hull before continuing on to the frying or roasting.  If you prefer, prepare a batch to use soon and eat raw.

THEN:

    • SNACK ON ‘EM as is, or THROW ‘EM in your salads, muffins, breakfast cereal, trail mix, what have you! STORE ‘EM in an airtight container in your fridge or freezer (not the pantry, where they will likely turn rancid).

A bit of clarification regarding carving pumpkins, a.k.a. “jack-o-lanterns” versus their non-exploding cousins the “pie pumpkins” which provide the best tasting “innards” for your winter and holiday dishes. Carving pumpkins are grown for their size and tend to have unpleasant-tasting flesh, while the smaller pie pumpkins are cultivated primarily for culinary uses. Right now you might be getting ready to do some pumpkin PREP to:

Don’t forget the pumpkin’s winter squash relatives — the striped and speckled delicatas, spaghettis, acorns, butternuts, Hubbards, etc. —  in your prep, preservation and seasonal meal planning!

HAVE KIDDOS? They’ll probably jump at the chance to get their hands in some “pumpkin guts” or puree to help you make kid-friendly recipes like Jack-O-Lantern Pancakes, pumpkin pudding or even fruit dip. They’re all part of FoodHero.org, a bilingual collection of nutrition learning resources from OSU Extension Service’s Family and Community Health Program.

On their pumpkin home page, kids will find videos, coloring sheets,  infographics and even jokes! The “Pumpkin Basics” infographic introduces key facts and messages such as “Store well, waste less” — which we love seeing!

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And now for this week’s Kitchen Confession:

KAREN CONFESSES: This can of butternut squash was once intended as the main ingredient for a nice soup, but got “left behind” in a secondary pantry storage area that I hadn’t inventoried until… this year!

Although StillTasty.com advises that it is still safe to eat as long as the can is undamaged and its seals intact, I didn’t feel comfortable using it.

$$$ WASTED: $2.49

LESSON LEARNED: Consolidate and reorganize my pantry storage by placing older items in front of those with a longer “Best by” date. Check for other items nearing their date and transfer to upcoming Meal Plans!

 

“Local Eats Month” is underway in Corvallis, with special menu offerings at selected local restaurants celebrating the farmers and foods produced within our six-county region. Between October 18 – November 14, check “Sustainable Corvallis” on Facebook for announcements from the Food Action Team about the latest specials from participating restaurants. On Instagram: @sustainablecorvallis

 

How do you like (not waste) them apples?

photo by Jeanette Hardison
photo by Prisha Brown

Greetings, Conscientious Food Consumers!

Apples are a quintessential taste of autumn. Whether you enjoy them fresh off the tree or from the market, where would we be without this crisp and colorful fruit for our pies and cobblers, applesauce, muffins and cakes, Thanksgiving stuffing, or our traditional Halloween treats drizzled in caramel?

Apple cultivation and cider-making is as old as America, and many apple stocks migrated westward with the pioneers to the Pacific Northwest and the Willamette Valley. In 2019, apples represented a $39 million chunk of Oregon’s agricultural economy, and are a valuable export crop. One regional grower is even offering its heirloom and other apple woods for the first time so that new orchards can be established.

Apples in abundance also means cider time. The kids in our featured photos had fun learning how to make it the old-fashioned way, with a hand-cranked cider press. You can learn how to do it at home with this helpful publication from the OSU Extension Service.

If you’re a fan of hard cider, there’s plenty of apple varieties to like at the annual Harvest Party celebration put on by 2 Towns Ciderhouse, a Corvallis establishment that has grown into Oregon’s largest craft cider producer of crushes from carefully-selected Northwest grown varieties.

So how do you like — and not waste — “them apples” on your counter? Help them retain their delightful aroma, taste and texture by utilizing the following Smart Strategies and resources:

STORAGE/PRESERVATION

PRO TIP: Apples, as well avocados, bananas and some other fruits, emit ethylene gas as a normal part of their ripening cycle, and that may accelerate spoilage for any nearby fruit or vegetable items. So keep ’em separate!

USE “THEM APPLES”

  • Them apples getting wrinkly or mushy? Prep ’em quick and pop ’em into a batch of muffins, a casserole, a smoothie or a creative dish involving something from your “Eat First” shelf.
  • If you want to go “zero waste,” you can even use the core in many dishes (first make sure there’s no mold)!
  • Stumped for ideas? Download the “Big Oven” app, type in up to three ingredients, and see what pops up!
  • KIDS WILL LIKE THEM APPLES MORE (probably) if they get involved in making apple sandwiches, applesauce, apple bars or other kid-friendly apple recipes at FoodHero.org. It also offers videos and resources in both English and Spanish to help kids learn about nutrition, kitchen skills and even gardening.
  • Try this Simply Seasonal baked apple recipe from the Corvallis Sustainability Coalition’s Food Action Team.

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This week’s Kitchen Confessions also involves apples!

KAREN CONFESSES:

After only a few servings from this bottle of commercial apple cider, I let it get pushed to the back of my fridge where it sat until well past its “Best by” date. It didn’t smell bad but I thought I saw something suspicious floating in the liquid, and tossed it down the drain.

Maybe I made hard cider without realizing it!

$$$ WASTED: About $2.50 (1/2 the cost of the bottle)

LESSON LEARNED:  Buy a smaller bottle next time (this size bottle was bit too much for one person to consume). Learn about the fermentation process for hard cider…

JEANETTE CONFESSES:

Unfortunately I didn’t follow our own advice to store apples in the fridge, and ended up with a handful of shriveled specimens on the counter. But luckily, they weren’t moldy, just a bit dehydrated and still tasty! I was able to peel and dice them, to add some sweetness to a yummy green salad!  They also work well this way in oatmeal.

$$$ WASTED: zero!

LESSON LEARNED: Move apples to the fridge within 5-7 days of bringing them indoors.

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Enjoy “them apples”! And check out some Northwest-grown varieties you’ve never had before. Just ask at your nearest farm stand or Farmers’ Market.

Mind your ‘maters!

Greetings, Conscientious Food Consumers!

When was the last time you delighted in the taste experience of a ripe exploding cherry tomato? For many, one of the greatest pleasures of summer is the color, aroma and savory satisfaction of garden-fresh tomatoes, that ubiquitous vegetable (actually a fruit) that gardeners tend to have in over-abundance this time of year. Besides zucchini! (Also technically considered a fruit.)

Tomatoes are the 4th most-popular fresh market produce item for good reason: this versatile veggie-fruit can be sliced, diced, baked, stewed, roasted, sun-dried and pureed for so many of our favorite meals, year-round. Tomatoes are an essential ingredient of fresh summer salsa and many vegetable medley dishes from a variety of cultural and ethnic cuisines.

Of course, they’re also quite perishable and can be pricey, especially premium tomatoes still attached to their vines. Why not take advantage of our seasonal abundance and stock up on locally-sourced ‘maters that you prepped, froze and perhaps canned yourself? They’re sure to be fresher and better tasting than those imported from Mexico or China, not to mention anything you can buy in a can six months from now.

So let’s “mind our ‘maters” and make sure they end up where they can be properly appreciated! Here’s a few tips we hope you will find helpful:

  • Place tomatoes on the kitchen counter to ripen, away from direct sunlight, with the stem end up to prevent bruising. Monitor the ripening, then wash and prepare them for consumption at their height of flavor and juiciness! In a fridge, these qualities will diminish after just a few days.
  • Tomatoes are one of those veggies that naturally emit ethylene gas as part of their plant maturation cycles, so avoid placing or storing them near other produce that you don’t want to ripen too quickly or spoil.
  • Got too many ‘maters? Share with friends, or find the downloadable OLIO app on our website for locating people with whom to share your prodigious produce (keeping COVID-19 concerns in mind). Unfortunately, most local food banks and soup kitchens are currently not accepting donations of fresh produce, so let’s share with each other.
  • Once your tomatoes have spent time in the fridge, let them return to room temperature before preparing and consuming.
  • Ugly ‘maters still taste great! Bruised or cracked tomatoes may not work for the presentation of your bruschetta or for picky kiddos, but they are fine for freezing or canning, or as the foundation of a refreshing cold gazpacho soup, fresh salsa, or tomato juice/cocktail. (Just cut out the cracked areas and use the rest.) Over-ripe tomatoes tend to have black spots, signs of mold or an “off” smell — so off to the compost bin they go.

With COVID-19 keeping us all home more this summer, children will enjoy learning veggie-prep kitchen skills, like how to safely dice a tomato through the kid-friendly recipes and visual learning resources (in both English and Spanish) on OSU Extension Service’s “Food Hero” website. There’s 25 recipes to start with for fresh tomatoes! Numerous other veggies and categories of food can be explored as well.

This Week’s Kitchen Confessions:

JEANETTE CONFESSES: This is one of 3 or 4 portions of shredded pulled pork left from prepping for family meals. Fortunately most remaining portions went into the freezer in baggies, but this portion in the fridge got “left behind” (moldy), forgotten for too long.

$$ WASTED: About $6

LESSONS LEARNED: Either put all extra quantities in the freezer, or make sure small meal portions get onto our “Eat First” shelf or flagged on our Meal Planner so they’re eaten sooner!

KAREN CONFESSES: Before local tomatoes were in season, I bought mild sweet mango salsa which my son likes, and we enjoyed it with one meal of burritos and nachos. He went home afterwards and I placed the opened jar in the fridge door with the rest of my condiments. Since I prefer a green chile-based salsa (a bit more spicy), it tends to get used first and, eventually, I was dismayed to find a “science experiment” brewing inside the mango salsa jar.

$$ WASTED: About $2 (1/2 the cost of full jar)

LESSON LEARNED: Label it with the date opened and note it as ingredient for “Gazpacho” on my Meal Planner. Store opened jar in “Eat First” area in my fridge or encourage my son to take the rest of the jar home with him next time!

Happy Salsa Season!