Wasted Food = Wasted $

So let's talk about your refrigerator. When's the last time you took a look to see what's really in there? When it comes to wasting food—which translates to wasting your hard-earned cash—forgotten items in the fridge are a key culprit. One easy way to save money is simply to take a quick inventory of what's in your refrigerator before you head to the grocery store. See what you have on hand and figure out how you can use it. Plus, there's the added benefit of knowing beforehand what you're out of instead of making an unhappy discovery mid-recipe. 

Mostly, I check the fridge to see what's in there before I do my shopping for the week. Then again, sometimes I don't—which is what led to a recent stockpile of cucumbers, carrots and parsnips. See? Not perfect and perfectly happy.

Treasury of Soups

Let me just tell you how I feel about cucumbers. I love, love, love them. Peeled and sliced on a plate, in a salad or pickled in any way…I'm absolutely mad for them. But of my favorite concoctions is in a lovely green gazpacho featuring cucumber, mint and a hint of poblano. Now that the days are getting hot, Cucumber Mint Gazpacho is one very cool, refreshing and very easy-to-prepare soup. 

I also happen to love soup. My mother tells me that when I was little, I always wanted soup for breakfast. Why not? I still do. And lunch. And supper. 

So armed with a bunch of carrots, some locally grown parsnips and a few other goodies, I put on my [imaginary] chef's hat and went to work The result? Oven-Roasted Carrot and Parsnip Bisque. 

Moral of the Story

No food went to waste. The money I didn't spend on things I already had went toward fresh produce from the farmer's market—not to mention I had plenty of room for it in my newly cleaned out fridge. AND I made two simple and delicious soups to nourish me throughout the week! 

Give it a shot for yourself and be sure to let me know how it turns out…

All I wanted was a crispy bit of whole grain toast. Too much to ask? I don’t think so. And the only decision I wanted to make was: sweet potato spread or freshly made homemade butter? That’s right, freshly homemade organic butter. Yum. The butter might have won out, I think, but I opened the breadbox and was surprised—and frankly, a little irritated—to find it curiously devoid of bread. Unless you count the three packages of carefully saved ends tucked neatly in one corner. Good for something, but not—in my opinion—toast.

The Search for Inspiration

I’m not a wasteful person and I simply can’t bring myself to throw it away–which is how there came to be three practically empty packages to begin with. What to do? Make breadcrumbs? Nope, did that with the last batch. Make toast anyway? Definitely not. I try to limit my bread intake (even if it is a nice hearty whole grain) and so I want to fully enjoy it when I do have it. Bread ends don’t cut it.
     What, I asked myself—out loud, alone in my kitchen and sounding more aggravated than I should have—what do people do with these things?! I wasn’t actually expecting an answer, but one came to me, calmly and rationally, anyway: they make bread pudding.
     Of course they do. I’ve done it myself. Once. With splendid results, even. Suddenly, the clear, crisp late summer day seemed like the perfect day to make bread pudding, particularly as my brain started inventorying potential ingredients…the buttermilk from my fresh butter-making project, the fresh peaches liberated from an upstate-NY farm stand over the weekend (not to worry—I paid for their freedom)… Ah, the exciting possibilities!

All’s Well that Ends Well

Well, those pesky bread ends ended up well; warm bread pudding with fresh peaches on a cool evening is a far cry from the brink of disposal, to be sure. This week, I have more fresh peaches and an idea or two for improving this already tasty dish. When it’s ready, I’ll be sure and post the recipe, I promise. This is going to be a fun week in the kitchen!

I never did make that toast.