Whole Story

The Official Whole Foods Market® Blog




kim watkins says ...
I'm reading "An Everlasting Meal: Cooking with Economy and Grace" and love it. Great ideas on using every bit of food I buy, especially for those of us who have grown up in a food culture marked by waste. This book defines a food culture we can be proud of, and it's easy to adopt.
01/20/2012 11:20:52 AM CST
Lauren says ...
I used to have a really hard time using up all my CSA stuff. I started to really make an effort to use at least 2 items every time I cooked, and always eat the leftovers for lunch the next day. I also saved the ends and such for soups (just like you suggested), and even started eating the greens attached to those radishes and beets! Another great help was posting in my blog to keep me accountable: http://laurenlikestocook.wordpress.com/2011/11/08/adventures-in-csaing/
01/20/2012 12:28:05 PM CST
Ashley says ...
I agree with Yvette. Pre-prepping not only makes you more mindful of what's in your fridge, but makes it that much easier to toss things together on a busy weeknight. (Meaning there's a better chance you will actually use it.) At the very least, when I bring home a head of lettuce, I immediately tear (DON'T chop, it makes it wilt on the edges) all the lettuce, wash and dry (salad spinner is very handy) and store it in a large container lined with either paper towels or a tea-towel. This makes it super accessible for quick salads or putting it on sandwiches. I've also noticed that the lettuce stays crisp and green longer when stored this way.
01/21/2012 3:46:54 PM CST
Marcie says ...
I found fresh herbs do not last long and often have to throw away. Now I make them into purees or pestos that can be freezed in small cubes. Even some greens as spinach, I freeze if geting old and use in smoothies. I also had a problem with cheese when too large a block or buy too many. They get moldy after a while. To prevent this I invested in a Food Sealer ; it is the best investment and money saver. I divide the cheese (or other foods) that I will use for the week and since is vacumned packed , it will last forever. This is also very good to prevent freezer burn on meats. Third, I am learning to buy small amounts and shop more often however when sales are on, the food sealer is very handy.
01/24/2012 7:44:44 AM CST
Eleni says ...
I put bits of sauteed veggies (that are about to go bad) in an airtight container in my freezer for weekend egg dishes. Pancakes get older fruit and nuts added and the left overs are frozen, which heat nicely in the toaster durring the week. Thanks for the reminder and all the good tips :)
01/24/2012 10:27:41 AM CST
NoRecipeRequired says ...
I'm a big believer in throwing old vegetables into stocks...you can freeze them and use them later. It seems simple, but a great stock http://www.noreciperequired.com/technique/how-make-beef-stock can really improve the quality of your finished meal, and it's a great way to use old veggies.
01/24/2012 6:18:11 PM CST
Barbara G says ...
I have 3 magnetic list pads on my frig. One for whats in the freezer, one for pantry contents and one for refrigator contents like produce and fruit. I cross out or add to a list when I shop and when an item is used. I always know what I have and I refer to a list when planning a meal. My method has eliminated a lot of waste, especially in the frig where its easy to forget an item and find it hidden in the back and beyond use. Once a month or so I start a new page on the refrigerator list which usually has a lot of activity.
01/25/2012 7:46:23 AM CST
janejohnson says ...
@Barbara G That sounds amazing! Thanks for sharing your system. I bet a lot of our readers would benefit from adopting your system.
01/25/2012 10:53:12 AM CST
janejohnson says ...
@Marcie These are great tips! I especially like the part about herb-cubes. What a revolutionary idea. :D
01/25/2012 11:03:54 AM CST
Trudy Lane says ...
Ice cube trays are my best friends....freeze stock in these small quantities for use with vegetables, a sauce or braise meat or poultry. Also useful for pesto, herbs, left-over fruit and vegetable juices that can be added to cereal or smoothies or sweet or savory sauces.
04/10/2013 7:52:40 PM CDT