Carrot Top Flop?

This is my first year growing carrots and I’ve been surprised by how verdant the greens have remained through the North Carolina heat. Sunday, I dug up a few carrots, leaving me with a mass of tops.

Not one to casually discard anything even possibly edible, I wondered what one could do with these carrot greens. After reading this Times’ piece, I was afraid to go near them. Indeed many folks say carrot tops are toxic (much like the like-named comedian’s routine).

But if the World Carrot Museum says they’re edible, that’s good enough for me. After consulting a few food sites, it seems like the main options are:

  • salad filler
  • juicer fodder
  • cooked into soups
  • parsley substitute

I’m not a juicer owner or a fan of summer soups, so I’ve only tried the latter two. And, frankly, I was not impressed. This excerpt from a Chowhound thread summed it up for me:

I used to have rabbits, and even *they* wouldn’t eat carrot greens. They had pretty good taste.

My question to you, dear reader: Any ideas?? Have you found a good use for carrot tops?

(image by Carly & Art via Creative Commons)

July 19, 2010 | Posted in Household, Personal | Comments closed

Friday Buffet

Courtesy of the NY Times’  City Room Blog, Answers from a Garbologist Part I and Part II. Here’s the best line from first part:

Products most often discarded without being used: vegetables.

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The people have spoken on the 5-Second Rule. Well, at least they’ve participated in a poll.

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Dan Sullivan kills it with his piece on college composting with an assist from the cool COMFOOD list-serv.

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A fun read with a theory on littering that will please all of you Oregon Trail fans (my hand is raised).  Only semi-waste-related, but worth a few minutes.

July 16, 2010 | Posted in Composting, Food Safety, Friday Buffet, Waste Stream | Comments closed

Crunchy Composting

After hearing the news that SunChips were now sold in compostable bags–sorry, “‘chip package”–I finally got a chance to inspect a bag up-close and personal. I’m not much of a chip purchaser, but I was happy to kick the tires when a bag showed up in my kitchen yesterday.

My first reaction was: ‘Holy crap, this bag is loud.’ Then, I thought I was just being sensitive because my son was napping. Yet, I felt better after seeing this oh-so-validating explanation on the back of the bag:

Yet, in the future, SunChips, I would like a bit more clarification. I mean, most of the food scraps I compost couldn’t be classified as ‘loud.’ Perhaps I’ll call the 800 number on the bag…

That query aside, now comes the real test: will this bag decompose in my poorly-functioning compost bin. I’m guessing no because my pile doesn’t get that hot, and it has had a “compostable” cup as a pet for the last three years.

Has anyone actually had any experience–good or bad–composting these bags?

July 14, 2010 | Posted in Composting, Household, Personal | Comments closed

Well done, Oregon

Salem, Ore., began curbside compost collection last week. And the state capital seems to be making a real effort to do it right, if this super-useful Q & A is any indication.

Now I hear that the neighboring city of Keizer will start their own food waste collection on September 1. That’s great news. But it’s even more so because  Marion County, home to Salem and Keizer, produces  an above-average amount of food waste–20 percent.

And this encouraging development comes in the wake of Portland launching its own pilot program in April. Not to mention, this well-researched piece on the true cost of food waste that ran in The Oregonian on Friday.

Keep it up, Oregon. Next I expect to hear that you’re gleaning fruit trees or something like that…

P.S. I know, I know, the title doesn’t rhyme if you pronounce the state name the way locals do (the real way). But since I’d guess about half of America doesn’t…

July 12, 2010 | Posted in Composting | Comments closed

Friday Buffet

Slate’s Green Lantern provides what I think is the best ‘tips to reduce your food waste’ piece I’ve ever seen.

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Following up on that, the Dollars and Sense blog from the San Francisco Chronicle echoed those tips.

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I think I’m in love…with my wife, of course. But Miss Almeda is really pushing my buttons in getting a grant to educate restaurants about food waste diversion. And doesn’t this story just scream Bay Area?? (In a great way)

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Seattle’s food scraps could soon be converted to energy. Washington’s Cedar Grove Composting announced a partnership with BIOFerm Energy Systems to build an anaerobic digestion plant.

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For those of you keeping track at home: Food waste composting started in Salem, Ore.

July 9, 2010 | Posted in Anaerobic Digestion, Composting, Friday Buffet, Household | Comments closed

More Buns

Last year, I wrote about having extra hamburger buns and turning them into French toast. And prior to that, I got some great ideas on what to do with extra hot dog buns. Well, this past weekend I found myself in a similar situation, only this time with sub rolls.

I bought the rolls to house the trusty brat/sauerkraut combo. Yet, I had to buy a six-pack of them because this grocer doesn’t sell its store-baked buns individually. (Lack of control on quantity can be a real waste-creator.) With a few extra hanging around, I decided that these pillowy rolls would make for an interesting French toast.

Taking a cue from the Sunny Side Cafe, I sliced off the tops to allow the bread to absorb more egg. Rest assured, these  trimmings were promptly eaten.

I was pretty pleased with the results, which I served with sauteed bananas, walnuts and cream cheese–my impromptu take on stuffed French toast that restaurants love so. You know what I love? French toast (as if you couldn’t tell).

Here are the before and after shots:

July 8, 2010 | Posted in Personal | Comments closed

Waste in Sheep’s Clothing

I’ve been fascinated/horrified/interested in this whole 4th of July Milk Dump that I wrote about on Friday. The coordinated dumping of hundreds of thousands of gallons hundredweights of milk took place on Sunday as planned in many locations. What follows is a little recap:

It’s certainly a complicated topic, but I have to say: it’s really hard to watch a stream of milk being poured onto the ground. A large part of me agrees with commenter Dave Skolnick: “Waste is Waste.” But I also think you can’t separate this event from the unsustainable situation dairy farmers face. What’s your take?

July 6, 2010 | Posted in Farm | Comments closed

Dumped Milk Footage

I haven’t heard tons about how the 4th of July milk dump went down, namely how much milk went down the drain. But here’s one update from upstate New York. I’ll post more as I hear about it.

July 5, 2010 | Posted in Farm | Comments closed

The Fourth of July Milk Dump

To protest continuously low milk prices, dairy farmers across the nation will spill their milk on the Fourth of July. They’re going to milk their cows, then dump the white stuff on the ground in what will amount to an inland Boston Tea Party.

When I first heard about this plan, I was aghast. Why waste perfectly good milk, I groused, when you could give it away? Then I called Robin Fitch, a N.Y. dairy farmer and one of the leaders in this Fourth of July milk dump.

She assured me that she’d prefer to donate her goods but they can’t because it’s raw milk. And while some people seek that product, it’s illegal to sell. And the people who pasteurize the milk, by and large, are the co-ops and handlers that set the prices that are crushing the growers. Fitch said that for the last one and a half years, most dairy farmers have been getting paid less than the cost of production, driving many out of business.  

Another idea, simply not milking the cow, isn’t an option because it’d be cruel to the animals. With no OPEC-like twisting the spigot to control supply, Fitch said farmers are doing what they must, but wish they didn’t have to, do.

“Things are real, real desperate. We try to feed our nation, but we can’t put food on our own tables,” said Fitch, who pointed out that most farmers don’t qualify for food stamps and other assistance because their machinery and animals count as assets.

The great American milk dump will happen nationwide. Fitch said she’s heard from farmers from California to Maine. Essentially, whenever they’re done milking their herd on that day, each participating farmer will dump it on their property in front of—hopefully—media members. “I hope this is just a one-day thing. I don’t want to have to do this again,” Fitch said.

This dumping isn’t a novel tactic—U.S. dairy farmers have done it before, as have their European counterparts (I even wrote about that massive Euro-waste). What Fitch hopes is that it’s an effective one.

For all of us non-farmers, Fitch urges pestering our elected officials to support the Specter-Casey bill  (S-1645) which would guarantee farmers get paid at least the national average of what it costs to produce that milk. Doesn’t seem like much.

When I asked her how she refers to the forthcoming milk spill, Fitch said:

I’m calling it ‘the Fourth of July milk dump.’ My husband is calling it ‘the day the farmers take back their independence.’ I also call it absolute craziness. It’s crazy that we’re begging for cost of production.

And I’m calling it ‘just maybe the only instance of food waste I can support.’

July 2, 2010 | Posted in Farm | Comments closed

10 Simple Ways to Reduce Wasted Food in Restaurants (Guest Post)

Ethan Gibble is a content specialist and blogger for the WebstaurantStore.com. He researches and writes about issues facing the restaurant industry on a local, national, and global scale. Here are his two, or 10, cents:

The cost of food is steadily rising and, according to bread.org, 1.02 billion people went hungry in 2009 alone. The overabundance of wasted food makes this even more difficult to endure, but it is a reality that demands a swift and ongoing call to action.

As the internet’s leading source for restaurant supplies, we here at WEBstaurantStore.com would like to help reduce the waste that takes place in the restaurant industry by offering restaurateurs ten simple ways to save both food and money.

  1. Avoid overbuying fresh produce: When your produce vendor has huge sales, there’s often an impulse to purchase more than you normally would. If you buy more than you can use before it spoils, your attempt to save money has actually resulted in wasted food and fiscal loss.
  2. Note exactly what you want when placing orders: If you would like to take advantage of a sale but don’t want all of the food to peak simultaneously, ask your vendor if you can receive the products in various stages of ripeness.
  3. Inspect all food orders upon arrival: Thoroughly examine all food orders that you receive by inspecting items randomly, and not just those on the top. If the food is spoiled or well on its way, do not accept the order.
  4. Pre-cool hot items before storing them in a refrigerator: To help prevent bacteria growth, pre-cool all hot items before storing them in a refrigerator by using a chill blaster, cooling paddle, or ice bath.
  5. Store products properly: All products should be stored in a standard food box or food packaging wrap to prevent waste from cross-contamination. Also ensure that your food is stored in proper temperatures, with frozen foods requiring storage at 0 degrees Fahrenheit or below, and refrigerated foods requiring storage at 41 degrees Fahrenheit or below.
  6. Keep everything labeled and organized: Use food labels to clearly and easily identify important details like what the item is, when it arrived, and when it must be used by. Once labels are applied, be sure to use the first in, first out (FIFO) storage method by placing new arrivals behind older items so that the older products get used first.
  7. Ensure that your refrigerator and freezer are maintaining proper temperatures: If your freezer or refrigerator didn’t come standard with a refrigerator/freezer thermometer, be sure to purchase one as soon as possible so that you can regularly monitor your equipment’s performance.
  8. Initiate proper portion control: To help save both food and money, use portion control scales to ensure that the amount of food you specify is what your employees are doling out.
  9. Anticipate and create: If you begin to anticipate that you won’t sell a certain item before it spoils, creating a temporary pricing special will help you make use of the product and achieve a profit.
  10. Donate food you will not use: As a humanitarian alternative to the last tip, send unused food to the Food Donation Connection which supports those in need. For more information, please visit www.foodtodonate.com.
June 30, 2010 | Posted in General | Comments closed