Here are my favorite time+money+ waste saving frugal tips. these work so well -I almost never throw food away. (“away” meaning to the composter of course so as you can see this is a full proof 0 waste plan!)
I order a weekly local organic basket of vegetables- the basic ones: tomatoes, cucumbers, parsley, onions, green peppers, and garlic.
When the basket arrives- and on the following 2-3 days, the veggies are in top condition. they look-smell and taste wonderful.
on the 4th day -the tomatoes-green peppers- and needless to say the tough onions and garlic- are fine, but the cucumbers and parsley are beginning to “age beautifully” (….)
the parsley is a major component in my lunch salad at work, so I was thrilled when I found out that dipping parsley in the water a few hours prior to chopping it for my salad, revives it to an almost juvenile condition. so as soon as I get to work in the morning I fill a mason jar I have on my desk with water and the parsley spends the hours until chopping at lunchtime- dipping in the water.
almost obvious but still worth mentioning ripe tomatoes make the greatest tomato sauce– as long as you don’t over do it with the ripening part. if you accidentally forgot a bag of tomatoes in your fridge and they are too ripe for their own good- just let it go and throw to the composter- and as a general rule of thumb (learned the hard and very smelly way believe me) is please remember to check all your products every other day- whether in or out of the fridge. especially these potatoes down under and the cucumbers hiding in the corner…think about it from the frugal perspective: one bad vegetable can ruin a complicated dish you put a lot of time-energy-effort-money in
#3: green peppers:
great eaten fresh- and very tasty when toasted in a pan or roasted in the oven. sometimes I stuff them with rice or bulgur and cook them in the mentioned above tomato sauce. I haven’t tried freezing them fresh but after cooking- they freeze great.
If your onions start going soft- quickly peel&dice them all-and freeze in small bags -to be used in cooking. onions defrost quickly and taste fine after freezing- but in my opinion, they cannot be used fresh after freezing- such as in salads etc-only in cooking.
these are tough ones. I used to just throw them to the composter once they went soft but now I put them in my smoothies!
#6: potatoes and sweet potatoes:
potatoes do not freeze well- fresh or cooked, and when I feel that they are starting to get soft- I fry them in the oven with rosemary -olive oil and salt:
or cook them and make veggie burgers with them.
my veggy burgers are very simple:
I mash the potatoes-sweet potatoes with a hand blender, add raw tahini, lentil flour (I blend red lentils, and here comes the lentil flour), mustard, leftover grains or leaves (rice, bulgur-spinach-parsley-what is in the fridge for a day or two and hasn’t been eaten by now- remember -food gone bad goes to the composter, not into a dish!), flax seeds, chia seeds and there you go- let cool in the fridge and make patties- into the oven on parchment paper drizzled with some olive oil and voila. now the quantities of each component of listed above vary according to the quantity of the main ingredient. play with the consistency until you feel you have a nice patty firm enough to hold on but not too firm to be choked on.