A pile of green carrot tops formed next to the cashier at the farmers market. They had been summarily removed from their lanky roots like some kind of ritual beheading. I declined the procedure, adamant about finding a use for the lush fronds.
Do you believe in spontaneous combustion? Because I may burst into flames as I’m writing this. If I trail off you will know what happened.
Sometimes (like right now) it is too damn hot to cook.
But don’t resort to delivery yet!
Oh the horror! This was and is (in my memory anyway), a golden beet.
I had lovingly swaddled this beet in foil and nestled it with its other vegetable compatriots in my refrigerator’s crisper drawer.
And that’s where it stayed for days.
More like weeks.
Maybe since late June?
In a fit of vegetable enthusiasm I recently bought my first cucumber of the season. It was a near-perfect specimen, with hardly a blemish upon its glossy green skin.
I’m a lover of leftovers, and as such, I’m always encouraging others to give a second life to food items otherwise destined for the trash. As I’ve mentioned in earlier posts, 40% of food in the U.S. is wasted. Meaning that nearly half of what is produced never gets consumed, and is decomposing in a landfill near you right now. At the same time, 20% of families with children in this country are food insecure at some point during the year. This is shameful, but you can take steps to reduce your own food waste.