Waste not, want not

So you went to the farmers’ market and got a big haul of local fruits and veggies, but after a few days, you start smelling something funky in your fridge or pantry. You realize by the build up of fruit flies that have become your new roommates that most of your fresh produce has gone bad, moldy and mushy.

Chances are you either got overly excited and bought way too much without thinking that you live in a one bedroom apartment with your cat who doesn’t eat human food, or you failed like so many before you to store your food properly.

We, as Canadians, waste $31 billion of food every year, and 47 per cent of that is householdwaste.That’s a lot of food and money, people. Let’s remember that there are millions of people starving, not only in third world countries far away that you send money to every month, but in our own backyards as well.  

Now, yes, we have some great composting programs in the city, but still there is no excuse to be wasting this much food. We can do our part at home by being mindful and planning ahead. Maybe don’t buy a whole bushel of apples if you’re only eating and cooking for one (unless you’re planning on making pies). Just a thought.

So much food waste can be prevented just by storing your food properly and paying a little more attention. In the semi-apocalyptic world that we are inevitably facing, it’s really important to learn some tricks on how to make your produce last longer. And if you don’t believe the zombies are coming, then this can be a great way to save money and be a bit more sustainable. For example you should never store fruits and veggies together because some fruits give off high levels of ethylene, the agent that ripens produce, and this will most likely prematurely ripen your veggies, leaving you in an “eat this now” scenario, which could be a bit inconvenient.

Here are some ways that you can store produce to make it last.

Blueberries

Be sure to put them in a container in the fridge as soon as you get home. I have found that it may get moldy if there is any moisture in the container, so be sure to dry them off if you wash them before storing. My personal favorite way to store them is to put them in the freezer, I love to grab a ton of them so I can have some after they are out of season.

Herbs

Cilantro, parsley, etc, can be stored like you would flowers; in a cup of water in your fridge or counter (just be sure to change the water regularly). Fresh herbs can also be brought back to life by submerging them in water.

Carrots

Place these awesome orange sticks of love in your crisper, if it comes in a bag then make sure to leave them in there, if you are getting them loose, get a bag and put them in there. A trick that I learned for carrots that are going limp or are already limp is to put them in a container of water and they will plump right up again.

Greens

These delights go in some sort of bag in the crisper, and just like carrots. If they look a little down, hydrate them in some water for 20 to 30 minutes. Placing them in water like your fresh herbs will also work.

Tomatoes

Don’t be tempted to store them in the refrigerator. They need to be placed stem side down because they ripen at the other end and this will prevent them from going mushy as quickly.

Onions

A mistake that I just realized I have been making for years is storing potatoes and onions together. They both like dry, dark places, so they should totally get along right? Wrong! Storing them together will make them both go bad faster and onions should be stored in a paper or mesh bag chilling in a cupboard or hanging basket.

So what do you do when all the tricks and diligence fails? When in doubt make a stir fry!

Recipe:

Veggie Stir fry

3 cloves crushed garlic

1 chopped onion

3 carrots-sliced or diced

1 cup chopped mushrooms of your choice

1 bell pepper

1 tsp minced ginger

1 zucchini (sliced or chopped)

2 tbsp coconut oil

1 red chili thinly sliced

Sea salt and pepper to taste

Stir fry sauce

1/2 cup veggie broth

1/4 cup tamarind sauce

1/4 cup cider or rice wine vinegar

2 tbsp brown sugar

1 tsp hot red pepper flakes

Directions

1. In a wok or large pan on medium heat saute onions and chili in oil until the onions are brown.
2. Add carrots and bell peppers and cook until carrots are soft.
3. Add the rest of ingredients except ginger and garlic
4. Add stir fry sauce and sauté all veggies in the pan for approximately five minutes
5. Add in ginger, garlic, salt, pepper
6. Cook for a few more minutes on low
7. Serve over rice or noodles