People complain about the high price of food in restaurants, especially those places that source prized, fresh, local products for their menus. Ed and I hear complaints about the price of produce at farmers markets compared to supermarket sale prices or places that sell overstock and remainder clearance fruit and vegetables. But, in reality, the most expensive food most of us buy is the food we throw away.
Tip: A quick stir-fry, like this cashew chicken, can prevent wasted food by using up the bits and pieces in you refrigerator.
Wasted Food vs Food Waste
A lot is being written these days about food waste. We need to rethink that term. Food waste, to us, is the potato peels, apple cores, trimmed fat, and onion skins left when we finish preparing a meal. Many of those item can be turned into compost
Wasted food, on the other hand, is the avocado that became overripe and was tossed because I bought too many. It’s the leftover chicken that sat long enough in the refrigerator for us to question its food safety. It’s the moldy orange or rotten peach in the fruit bowl. We’ve taken aim at this wasted food in our personal campaign to get the most value out of our food dollars.
Tip: We hard boil any older eggs whenever we buy a new carton. Those ready-to-go eggs help us turn a bit of leftover potato salad into a well-balanced lunch.
Vacation Lessons
If you are at all like us, you shop with greater care in the weeks before a trip because you have a set deadline to use up all the fresh food you buy.
Tip: Some toasted bread cubes, a ready-to-use avocado, and a drizzle of good olive oil can turn take-out gazpacho into a favorite meal.
Before and during a recent visit to Provincetown, Ed and I restricted our shopping list to those things we could use up in a few days. We bought food one or two meals at a time. When we extended our stay in P-town, we continued to follow that pattern. The result was that we had very little wasted food as we packed to return to Boston.
Since we’ve been home, I’ve followed that same rule. Each day I think about what I have on hand and only add staples that will soon run out and items I need for the next few meals to my shopping list. Try it and see how much less food you waste.
What's on your Food Lover's Shopping List?
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Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
defines braise as, “A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked (tightly covered) in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers.”
, “Another great facet of braising is that it’s easy. Anyone can do it and do it well. It’s not like decorating a cake or boning a chicken in one piece. Everyone can get a pan hot, get a good sear on a piece of meat, add some liquid to the pan, slip it in the oven, and then find something else to do for hours.”