Sunshine, beach days, camping, cookouts—there’s a lot to love about summer. My favorite part of summer is when the seasonal summer vegetables hit my community farmer’s market. Strolling past table after table laden with freshly picked berries, heirloom tomatoes, and green vegetables galore makes me happy deep in my soul.
Summer’s also ripe (no pun intended) for getting out and digging in the dirt in your own backyard or patio planter boxes. Even if you don’t have a lot of space or a green thumb, you can get started with a little herb garden or a single tomato plant.
Today we’re going to talk about seasonal eating and getting the most out of the winter vegetables you’ll find at your farmer’s market and grocery store this time of year.
The statistics on food waste are sobering, as discussed previously. Reducing food waste takes a multi-pronged approach. Some of the things you can do to waste less food and be more sustainable in the kitchen include:
Prioritize the produce that is seasonal in your region.
Don’t buy more than you need.
Learn how to store food correctly.
Learn how to preserve food if you won’t eat it in time.
Use the whole plant when possible. (Hint: All of the vegetables we’ll be mentioning today have edible leaves!)
Use food scraps in broth, soups, smoothies.
Compost what you don’t eat.