Joe Sevier at Epicurious says we should stockpile leftover citrus peels in the freezer:
“As I pulled a few slivers of frozen grapefruit peel from my freezer, I knew I’d made a smart move. I sliced the zest thinly lengthwise, chopped it across into a small mince, and scraped it all into a bubbling tomato sauce that had already been hit with harissa and white vermouth.”
Julie Kendrick recent bought half a pig from a local organic farm. There were challenges beyond the budget hit:
“When I pick up my three 12-by-18-inch boxes of processed meat, I’ll need to cram them all into the basement freezer and hope I still have some space for my autumn garden harvest (not to mention ice cubes). Then, over the long winter, I’ll need to stay up-to-date on my inventory and cook it all wisely and well. According to the farm, a typical half-pig purchase includes 8 to 10 pounds of pork chops, three roasts, two quarter hams, 10 to 14 pounds of bacon, three pounds of ribs and 15 pounds of ground meat.”
Cathy Barrow describes how she began canning food on a regular basis:
“About six years ago, I began to stock my pantry in a different, more practical way. Some of that change was spurred on by a pledge to eat more healthfully, to buy food grown locally and to reduce trash (plastics, tin cans and foam packaging). But I can’t deny that a good part of my growing interest in DIY happened because I just love a good kitchen project.”
Jane Touzalin reveals the ideal refrigerator temperature:
“You probably know that some places in the refrigerator are warmer than others. The bottom and rear generally are colder, and the door is the balmiest spot of all. If you keep the thermometer in the middle and set the fridge so that the thermometer registers 35 or 36, that should be high enough so the lower produce crisper bins don’t turn your iceberg lettuce into actual icebergs.”
Caroline Kaufman shares food storage tips:
“If you find yourself tossing soggy celery and mealy tomatoes in the trash all too often, you’re not alone. No one gives you a guidebook on how to store food properly to prolong shelf life and flavor. So, it’s no surprise that the average American throws out more than 20 pounds of food per person every month, according to the National Resources Defense Council – that’s equivalent to $165 billion dollars a year ending up in a landfill.”