Because I have 4 pears that I simply forgot we owned last week, and a half of a loaf of bread that will be molding any minute, and I'm sure you do too:
Planet Green's 50 Ways to Never Waste Food Again.
Storing the edges of onions and peppers and corn cobs for vegetable broth sounds good. Not so sure about fruit leather. I definitely need to figure out the whole canning thing, but simply using the freezer more often has already saved a lot.
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