A company’s web presence can dictate their ability to succeed in the marketplace - so you can see why top web developers so highly sought-after these days, and not just in Silicon Valley. She can be reached at more recipes and dinner ideas from The Washington Times food section.We live in a digitally driven world, and competition to remain relevant in that ever-growing landscape is sky-high. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at. Katie Workman writes regularly about food for The Associated Press. Some offer Smart Composting Bins in various locations, where compost is collected regularly and put to use beautifying green spaces. Many towns and municipalities now offer dropoff spots or curbside pickup for compost. The farmers who sell at the market often take the compost to use on their farms, completing a nice eco-cycle. If you live in a city and don’t have a way to make use of your compost, look for somewhere to drop it off, perhaps at a local farmers market. There are many good home composting containers available look for one that fits into your kitchen ecosystem. Label everything in your fridge that isn’t easily identifiable.Īnother great way to make sure food waste doesn’t end up in landfill. Many are geared towards a specific food type, like greens, berries, herbs, or cheeses. There are plenty of reusable storage options - containers, wraps, etc. Make sure you are storing your foods smartly to slow down spoilage and reduce waste. If something looks or smells spoiled, sure, throw it out, but don’t read those dates as immutable. Many items can be safely consumed for weeks after that date, without a noticeable deterioration of quality. A “best by” date also isn’t a definitive mark that the food is spoiled. It usually means the clock starts ticking, but even items like eggs or dairy usually last for another several days or longer after the sell-by date. For instance, if a food item has a “sell by” date, that doesn’t mean you should toss it on that day. Keep super-perishable items, like fish or berries, in plain sight and use them quickly.ĭo a little research on expiration dates. It is so disheartening to throw away food that you simply forgot about until it was too late. Organize your fridge and pantry so you can see what you have, and avoid tossing items that you just didn’t remember were there. Misfit Markets and Imperfect Foods are two examples. These items are usually priced more affordably than their more pristine counterparts.
You have to be prepared to use what you get, so flexible cooking is the name of the game here.Ī number of companies have sprung up in recent years selling “ugly” produce, that is, fruits and vegetables that are too large, too small or too irregularly shaped to hold appeal in traditional markets. Those organizations, usually run by farmers, deliver seasonal, locally grown produce and other items at lower costs.
See if there is a CSA (Consumer Supported Agriculture) in your town.
Frittatas, stir-fried rice, omelets, quesadillas and soups are adaptable dishes that allow you to use up things like a cup of leftover steamed broccoli, a handful of shredded cheddar, a bit of pesto, some slightly limp scallions. If you have a lot of odds and ends in the fridge, think about making a flexible, inexpensive dish that makes good use of bits and bobs of various foods. Keep them in separate, labeled freezer-proof bags and use them for stock when you have saved enough. This is also a good idea for poultry scraps or red meat scraps. Keep the bag in the freezer, and when it’s full, dump the contents into a pot, add water to cover, season with salt and pepper, and simmer until the stock has taken on its fullest flavor before straining. (Don’t throw in any roots, which would make your stock gritty). Just keep a freezer-proof zipper top bag on the counter while you are cooking and add them to the bag, along with herbs that have lost their perkiness. That way you can save those peels and scraps to make stock. Whenever you are trimming or peeling vegetables, give them a wash first.
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