Don't Throw Away Those Silica Bags Any More!

The silica gel bags we often find in shoe boxes usually end up in the trash, just because we believe they’re completely useless and even toxic.

However, the truth is that they are not poisonous whatsoever. Rather, they are filled with a substance called silicon dioxide which should not be eaten but can be very useful around the house. They’re a non-toxic inert desiccant that will dry out anything around them. Here’s how you can use them:

1. Put Them in Your Gym Bag

The main purpose of these little packets is to absorb any extra moisture and protect the item they are added to from growing bacteria or mold. Bacteria thrive in damp and moist environments so adding one of these guys to your gym bag will eliminate dampness and germs thus freshening it up. They can even remove a very foul odor.

2. Put Them Between Towels

Prevent your towels from getting damp and smelling unpleasant by putting a few of these in the towel cabinet.

3. Make Your Razors Last Longer

Instead of leaving your razor around in the bath where it’s always wet put it in a plastic container with a few silica bags inside. It will make it last longer.

4. Save Your Drowned Phone

If you happen to drop your phone in water and it gets wet, don’t lose hope! Instead of putting it in a jar of rice try the same with silica bags. Fill a jar with them and put your mobile in, it will be much more effective.

5. No More Foggy Car Windows

I absolutely adore this one, since foggy car windows cause me a lot of problems especially in this damp weather season. This goes to all you drivers out there; it’s a true lifesaver in the winter. Instead of waiting for your windows to defog, which in older car models can take forever, put a bunch of these silica gel bags under your windshield from the inside immediately. You’ll see that tomorrow your windows won’t be foggy. It’s the fastest way to stop your windows from fogging up and you’ll save yourself the 10 extra minutes needed to clean them up.

6. Save Your Old Photos

Old photos usually deteriorate with time, which is really sad because they are the sole reminders of our past and are quite dear to our hearts. Put a couple of silica gel bags in your box of old photos to save them from the dampness that can ruin them.

7. Save Your Make Up

Every women needs to have a bag or two of silica gel in her make up purse to stop the powdery make up from curdling.

8. Save Your Jack-O-Lantern

Simply adding a silica bag  to the inside of your jack-o-lantern will extend its shelf life significantly. Nobody wants to smell a rotting pumpkin breaking down on the porch in the fall.
There you have it, 7 fun and useful tips which can make your life easier. Next time you buy something with silica gel bags in it don’t throw them away, they can be quite useful. Can you think of another way you can use these bags, maybe you’re already using them for something we haven’t mentioned? Please share your thoughts and ideas, we can all learn something new.

[via RealFarmacy]

14 Edible Plants You Can Grow Indoors

Many of us dream of having our own vegetable patch, but it can be challenging to find the ideal space – and that’s assuming you have a garden at all. If you don’t then you’re in luck, you don’t need a large out door plot to grow all your ideal crops, for many edible plants all you need is a sunny spot inside.

The idea of growing an indoor farm, full of healthy food you can spoil yourself with over summer may sound too good to be true. But with a little love and care, whether you live in a house or a flat, you can grow a variety of fresh veg, fruit and even edible flowers ready for your next dinner party – guaranteed to impress.

But the benefits don’t stop there, growing your own greenery will give the satisfaction of harvesting your own foodstuff, save you money and added health benefits making your five a day a walk in the park. You might even start replacing that takeaway pizza with home-grown veg packed with vitamins and minerals.

You can grow almost any plants indoors with a loving hand, best growth occurs in areas that receive plenty of sunlight, such as windowsills. But for those of you who just don’t have a sunny spot to make the most of, grow lights can allow you to cultivate your edible plants in even the darkest of corners.

Although growing conditions vary from plant to plant, a few general rules should be followed. If you’re starting completely from scratch, sowing seeds on moistened soil, covered with plastic wrap and kept in a warm area will get your plants off to the best possible start. Also ensuring all pots and containers have drainage holes or a layer of grit to prevent root rot and overwatering will make sure your plants stay strong and healthy.

For more on edible plants you can grow indoors – including sowing and harvesting times – check out our helpful infographic below.

[via Pounds to Pockets]

How to Correctly Plant Tomatoes to Get 5–8ft Plants

How do we plant a tomato, you might ask?  With a ridiculous amount of stuff in the hole, is the answer.  When someone ropes me into telling them and I start the long answer, I eventually see their eyes glaze over.  That’s the point where I say, “Then you throw in the kitchen sink and cover it all up.”  To date, no one has laughed at that joke. I think they’re just either too overwhelmed by the real stuff we put in there, or they actually believe we’re throwing in a sink.

This is how we plant a tomato.  First off, let’s take a look at our sexy specimen here on the left.

We started this beauty in our heated greenhouse in late January. We potted it up to a gallon container about 3 or 4 weeks ago.  It will go into one of our freshly prepared beds, shown to the right.

The tomatoes are placed three feet apart. I’ve learned over the years that spacing them closer than that means less fruit.  We dig a nice deep hole to accommodate all the additions – the exact depth is dependent upon how tall the seedling is that you start with.  We want the plant to be almost completely submerged into the soil, and the fish head and amendments put into the hole need to be covered with a bit of soil, so we plan accordingly for the depth.  This particular hole ends up being almost two feet deep, and is ready for our first goody, these impressive fish heads.




We get them from the restaurant we grow for, Manresa.  You might be able to get them free from a good butcher or fishmonger.  I even know of someone who called a few restaurants in their area and was quickly rewarded with a nice bounty of juicy fish heads.  Fish tails, spines, guts, as well as shrimp, crab, or lobster shells are all good as well.  Some of you may worry about critters digging these up later.  We’ve never had a problem with animals digging up my tomatoes, and we’ve got three dogs, two cats, and what seem like an endless supply of raccoons living on the property.  I stress the point that this is the first thing that goes into our very deep planting hole.  That may help keep it from getting dug up.  You can see the six inch long fish head staring up at us from the bottom of the hole here.

If you’re reticent to put the fish head in the hole, or simply can’t get your mitts on any, we recommend using fish meal as a substitute. Two handfuls is about right. We get ours from Gardner & Bloome.

The next thing that goes into the hole are a couple of aspirin tablets and some crushed chicken egg shells. The aspirin is to help jump start the plant’s immune system.  You can read more about that science here.  We’ll put three or four crushed egg shells into the hole as well. You can see our three colors of eggs from our fancy chickens – yes, those are green eggs in there. The eggs supply a nice calcium boost, which will help prevent blossom end rot, that nasty brown patch on the bottom of tomatoes that lack calcium (the fish head bones and bone meal also help with that).

Bone meal is the next to go into the hole.  We put in a heaping handful of bone meal.  This is a nice organic phosphorus source, which is essential for blossom production.  More blossoms, more fruit.  Bone meal also increases calcium availability for the tomato. This is also a Gardner & Bloome product.

We then put in two handfuls of Gardner & Bloome’s Tomato, Vegetable and Herb Fertilizer. It’s an all-purpose  organic fertilizer that contains the essential macronutrients of nitrogen, phosphorus and potassiun. Their mix is a very nice 4-6-3 of those nutrients.

We also recommend putting a handful of pure worm castings in the bottom of the hole.  We amend our beds with worm castings and we also spray a worm casting tea on the plants while they grow.  Really great stuff.  Worm castings are available for sale at our tomato plant sale.

The hole is complete (sans kitchen sink) and we’re now ready to pop in the tomato plant.  We trim off the lower leaves, be there one, two, three or more, leaving only the top-most leaves.

We put an inch or two of soil on top of the amendments in the hole.  The plant is eased out of the pot, and before it’s placed in the hole, I sprinkle a third of a cup or more on the rootball with a product called Xtreme Gardening’s Mykos, which is a mycorrhizal fungi that attaches to the roots, growing as the root ball grows.  It protects the plant from some diseases, such as verticillium and fusarium wilts.  If there are any “silver bullets” here, it is this healthy addition of mycorrhizal fungi.

Once the tomato is in the hole, we double check the depth by judging how far out of the ground the plant will be sticking.

If it’s going to be too far down, we’ll remove the plant and add some more soil.  If it looks like it’ll be up above the soil more than we want, that’s too bad because we ain’t gonna be fishing them fish parts and all that other stuff up out of that hole and digging it deeper.  No siree.  So we try our best to gauge the depth of the hole according to the height of the plant we’re putting in.

We then back fill GENTLY – only one quasi-firm push settles the soil around the plant.

Please do not man-handle the soil around the plant by stomping on it or pressing too hard.  That’s not necessary and it expels all the air out of the soil.  Believe it or not, the roots need oxygen down there just as much as they need nutrients and water.

A temporary well is then made around the plant base to catch the first watering. The first watering is the most critical.  We do it multiple times.  Water it in once, twice, three times at least.  Wait a few minutes to allow the water to drain through.  If you have a deep hole, likely way more than 12 inches deep, you will be amazed at how much water it will take to wet the root ball a foot or more under the ground.  So don’t be stingy with the water the first day. Thereafter, you can back off the watering.  Here’s our finished bed.  You can see the tomatoes are spaced pretty far apart:

Drip irrigation will be repositioned on the bed, and staking and mulching has yet to be done.  In the meantime, please feel free to email us or leave a comment below with any questions.

If you’re still not getting the results you want, then consider taking this Tomato Masters class.

You can find more information all about tomatoes on the World Tomato Society website.

Good luck, folks!

[via RealFarmacy, Grow Better Veggies]

4 Tips For a Zero-Waste Picnic

Hot sunny days are made for wandering around and just enjoying the weather. Picnics are an essential part of summer as they combine two guilty pleasures: good food and basking in the sun. However, some ideas are better than others. The concept of zero waste can be a challenge, so here are four tips for a successful zero-waste picnic!

1. Choose Reusable Tableware

Choose rigid, resealable plastic containers that you can use again on your next picnic. Personally, I much prefer to buy one sandwich box than dozens of disposable plastic bags. For utensils, you could bring your usual ones from home or consider some novel items such as sporks, which can be very handy.

If reusable containers are not an option, you may opt for tableware that is recyclable or compostable. In either case, make sure that it is certified as such. You may be surprised to learn that some places recycle polystyrene, so ask around.

2. Be Creative

• Set yourself a challenge to try out new recipes—who knows, you might find your new favorite dish!
• Take a flask rather than a bottle of water. I like to bring a big jug of cool fruit-flavored water. It’s incredibly easy: just fill your jug up with water, then add your favorite frozen berries.
• Buy loose or in bulk! Have a sweet tooth? Buy dark chocolate loose and bring it along for dessert. Prefer savory? Popcorn is a simple, delicious snack that is perfect for summer outings.

3. Communicate and Get Informed

For your zero-waste picnic to be a success, you need everyone’s cooperation. Don’t be shy about assigning tasks—one person can be responsible for bringing all the recyclables home while someone else can take care of the compostables. By combining everyone’s strengths, your meal will be a sustainable, collaborative effort.

Next, find out more about where you will be eating. By being aware of the services available, you can make more informed choices. For example, if the park you are going to doesn’t have facilities for compost, favor reusable or recyclable utensils instead.

4. Leave Nothing Behind

Think about what you are going to do with the leftovers—bring a small pail, which you can empty at home, or a compostable bag. Bring recyclables back in a bag and put them in your bin!

Finally, ask yourself the ultimate question: have you left any visible traces of your day out behind? If the answer is no, your zero-waste picnic has been a success!

[source]

Why You Should Never Eat Nonorganic Green Beans

For real. You definitely don't want these on your plate, Consumer Reports finds out.

Sometimes organic just isn't available. So is it safe to go the nonorganic route if there's no other feasible option? While organic is always best if you're trying to protect your family from chemicals linked to breast cancer, non-Hodgkin's lymphoma, ADHD, thyroid problems, and other ills, Consumer Reports recently released a super-handy report that helps you figure out which veggies are riskier choices than others whenever you're in a position where organic isn't an option.

For instance, researchers found nonorganic green beans to be among the riskiest produce picks you could eat.

In the report, veteran researcher Charles Benbrook, PhD, a collaborator on the Consumer Reports report and leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University, had this to say: "Acephate, and its breakdown product methamidophos, on green beans was the No. 1 risk driver in 2013. That use accounted for around one-half of total risk across all pesticides and food."

Because of this, green beans fall into the report's "very high risk" category. And the thing about green beans is that they are consistently contaminated with toxic pesticides. Looking at the measure of both the amount of pesticide residues found on the beans and the chemicals' toxicity, green beans have landed on the very-high-risk category nearly every year since testing began in 1992.

The Consumer Reports' From Crop to Table Pesticide Use in Produce explains that the organophosphate chemical acephate is among the most concerning chemicals showing up on green beans, despite the fact that the Environmental Protection Agency canceled its use in 2009. (Organophosphate bug-killing chemicals are associated with brain damage in people. That makes sense, since they are designed to scramble a pest's nervous system.)

The Environmental Working Group recently also came out with its list of pesticide-laden produce, calling it the 2015 Dirty Dozen list. To add to this body of research, Consumer Reports' report on green beans and other high-risk produce (in terms of pesticides)—including peaches, tangerines, plums (from Chile, but not America), apples (from America, but not New Zealand), green beans, bell peppers, hot peppers, and sweet potatoes—makes it easier for you to make smarter choices while shopping for produce. (Be empowered by this knowledge; don't shy away from eating produce, since eating more veggies has consistently been shown to help you live longer.)

If you find it's difficult to get your hands on organic produce, use these 5 great tips on what to do if organic isn't available.

[via Rodale News]

10 Natural Tips To Beat Chronic Stress

"If you really knew what was happening to you when you are stressed, you would freak out. It's not pretty," I said during the 2013 Third Metric women's conference.

I wasn't exaggerating. Chronic stress has become epidemic in our society, where faster seems better and we pack more obligations into our ever-expanding schedules.

Research has confirmed the havoc stress can wreak, with one meta-analysis involving 300 studies finding that chronic stress could damage immunity. Another study found stressed-out women had significantly higher waist circumference compared to non-stressed women.

Experts have connected stress with blood sugar and belly fat. Chronic stress raises insulin, driving relentless metabolic dysfunction that becomes weight gain, insulin resistance and ultimately diabetes.

Insulin isn't the only hormone that becomes out of balance with stress. Your adrenal glands release hormones like adrenaline and cortisol that flood your system, raising your heart rate, increasing your blood pressure, making your blood more likely to clot, damaging your brain's memory center, increasing belly fat storage, and generally doing damage to your body.

Want to reduce stress? Start with your diet.

The right diet can do wonders to reduce stress's impact. When you eat whole, real foods, you restore balance to insulin, cortisol, and other hormones.

Eliminating mind-robbing molecules like caffeine, alcohol, and refined sugars and eating regularly can help you avoid the short-term stress of starvation on your body. You maintain an even-keeled mindset throughout the day, even when things get hectic.

You'll replace those foods with clean protein, healthy fats, leafy and cruciferous vegetables, berries and non-gluten grains. Food is information that controls your gene expression, hormones and metabolism. When you eat the right foods, you balance blood sugar, restore hormonal balance and reduce stress's damaging impact.

Reconsidering Stress

Stress is a thought, a perception of a threat, even if it isn't real. That's it. No more, no less. If that's true, then we have complete control over stress, because it's not something that happens to us but something that happens in us.

Here's where it become interesting. Stressors can be real or perceived. You might imagine your spouse is angry with you. Whether or not they are, you raise stress levels. Real or imagined, when you perceive something as stressful, it creates the same response in the body.

Fortunately, a wide variety of techniques and tools can help effectively manage stress. Among them, these 10 are most beneficial:

1. Address the underlying biological causes of stress.

Find the biological causes of problems with the mind including mercury toxicity, magnesium and vitamin B12 deficiencies, and gluten allergies. Changing your body can change your mind.

2. Begin actively relaxing.

Humans remain primed to always do something. Even when we're not working, our mind is on work. To engage the powerful forces of the mind on the body, you must do something relaxing. You can't just sit there watching television or drinking beer. Whether that means deep breathing or a simple leisurely walk, find active relaxation that works for you and do it.

3. Learn new skills.

Try learning new skills such as yoga, biofeedback, and progressive muscle relaxation or take a hot bath, make love, get a massage, watch a sunset, or walk in the woods or on the beach.

4. Make movement your drug.

Exercise is a powerful, well-studied way to burn off stress chemicals and heal the mind. Studies show exercise works better than or equal to pharmaceutical drugs for treating depression. Try interval training if you're short on time but want a powerful, intense workout.

5. Supplement.

Take a multivitamin and nutrients to help balance the stress response, such as vitamin C; the B-complex vitamins, including B6 and B5 or pantothenic acid; zinc; and most important, magnesium, the relaxation mineral.

6. Reframe your point of view.

Challenge your beliefs, attitudes, and responses to common situations and reframe your point of view to reduce stress.

7. Find a community.

Consciously build your network of friends, family and community. They're your most powerful allies in achieving long-term health.

8. Take care of your vagus nerve by using deep breaths.

Most of us hold our breath often or breathe swallow, anxious breaths. Deep, slow, full breaths have a profound affect on resetting the stress response, because the relaxation nerve (or vagus nerve) goes through your diaphragm and is activated with every deep breath. Take five deep breaths now. See how differently you feel?

9. Meditate.

No matter how much or little time you have to commit, find a practice that works for you.

10. Sleep.

Lack of sleep increases stress hormones. Get your eight hours no matter what. Take a nap if you missed sleep. Prioritize it, and if you feel like you're not getting high-quality shut-eye, find strategies to improve it.

[via Mind Body Green]

10 Ways to Reduce Your Carbon Footprint This Thanksgiving

Thanksgiving is a favorite holiday for many. It's a time to eat, indulge and spend uninterrupted time with family. It's also a time for reflection. A time to think about what we're thankful for and a time to think about how the choices we make impact our families and the planet.

Although every day provides an opportunity for reflection and change, Thanksgiving stands out as the perfect day to kick off a few new habits that will effect the longevity of our planet. If each of us revamped our consumption and waste habits by slightly adjusting what's already in place, the overall impact could be huge.

Here are a few tips for the Thanksgiving holiday that will reduce our carbon footprint and help keep the planet healthy for generations to come.

1. Shop Local

Shop locally this Thanksgiving and lend your support to the little local business rather than the big box stores. Go for holiday supplies that don't need to travel far to get to your Thanksgiving table.

2. Buy Organic

Organic food typically requires 30-50 percent less energy during production than its conventional counterpart. Make the shift this Thanksgiving to a table with more organic food choices. Knowing that your food isn't sprayed with pesticides, chemicals or GMOs is enough reason to incorporate organic foods into your menu.

3. Turn the Heat Down

Watch your home heat up on its own as your Thanksgiving guests arrive and as the oven is turned on to warm the food. Rather than opening windows to cool off the space, remember to set the thermostat a few degrees lower before the celebration begins.

4. Don't Use Disposables

Make the switch to reusable napkins, skip the paper towels and pull out the good dishes this Thanksgiving. It's a bit more effort at the end of the evening, but it's worth it. Each person in the United States uses 749 pounds (340kg) of paper every year. According to the Natural Resources Defense Council, the pulp and paper industry may contribute to more global and local environmental problems than any other industry in the world. The industry is the third largest industrial emitter of global warming pollution.

5. Reduce the Amount You Buy

Reducing is the first of the 3 Rs: reduce, reuse and recycle. When planning your Thanksgiving celebration, try making some slight alterations to your shopping list. Give some extra thought as to whether or not you truly need those items on your list and reduce the amount of food and decorations if possible.

6. Compost Table Scraps

Did you know that a typical household throws away an estimated 474 pounds of food waste each year? That means about 1.5 lbs. per person a day in the United States. Food scraps generated by all households in the U.S. could be piled on a football field more than five miles (26,400 feet) high. Compost those vegetable scraps and watch your garden thrive.

7. Fill Your Dishwasher Before Running

Fill your dishwasher to capacity before running a cycle. You'll end up saving water, energy and detergent.

8. Green Your Turkey

A Cornell study shows it takes 14 units of fossil fuel to produce a serving of turkey. If you're planning to have turkey, try to make it a little greener by purchasing it from a local market or farm. If the turkey is traveling a long distance to get to your table, that's adding to your carbon footprint. Best option -- skip the turkey!

9. Clean with Non-Toxic Cleaners

Make the switch to non-toxic cleaning products. When making the switch to green cleaning products, replace products you're currently using as they run out with a safer version. Take the time to research safer, non-toxic products and then make the switch.

10. Stay Local

According to USA Today, it's predicted that 24.6 million passengers will fly on U.S. airlines domestically and internationally between November 21 and December 2 this year. That's a 1.5 percent increase from last year, or 31,000 more passengers on average a day. For many of us, traveling is a long-standing tradition and needed to visit with our family. Use this handy calculator from The Nature Conservancy to help you calculate the amount of carbon you emit and offer ways of offsetting those emissions.

If your plan is to drive, make sure your tires are fully inflated and your car has been properly serviced. This will help reduce your carbon emissions and improve your gas mileage.

[via Huffington Post | photo Benjamin Chun]

The Best Apples for Baking

Brown Butter Apple Loaf

Apples are one of our favorite fruits to bake with — they're inexpensive, easy to find, available year round, and last a long time. Whether they're baked into a pie, grated into muffins, or shingled into a beautiful tart, this fruit can do it all. But not all apples are designed for baking, so here's what you need to know!

Texture Is Key

When baking with apples, you need to keep in mind that texture is really important. Good baking apples have a balance of intense sweet-tart flavor and will not fall apart when thrown into the oven. They should hold their shape and not turn into mush — remember, you're not making applesauce!

Also remember that sometimes baking apples don't taste so great raw and out of hand but are delicious once baked up. Since there are so many apple varieties out there and what's available to you may be very region dependent, here's a list of some of our favorites.

Good Apples for Baking

• Baldwin
• Braeburn
• Cameo
• Cortland
• Empire
• Fuji
• Gala
• Golden Delicious
• Granny Smith
• Honeycrisp
• Honey Gold
• Jonagold
• Jonathan
• Melrose
• Mutsu (Crispin)
• Northern Spy
• Opalescent
• Orin
• Pink Lady (Cripps Pink)
• Rome Beauty
• Rhode Island Greening
• Winesap

Free-form Apple Tart

Tips for Baking with Apples

• Variety. Using a blend of tart and sweet apples makes for a more complex-testing pie. A blend of apples will also contribute varying textures.
• Chopping. When cutting up apples for quick breads and muffins, cut some of the pieces smaller so they "melt" more into the batter as they cook and break down.

What apples do you like to bake with?

[via the kitchn]

Glycemic Index 101

Curious what the glycemic index actually means and if it’s relevant to you? Find out here what it is and why you should keep it in mind when shopping and eating.

Glycemic index and glycemic load offer information about how foods affect blood sugar and insulin. The lower a food's glycemic index (or glycemic load), the less it affects blood sugar and insulin levels.

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. You can view an extensive list here.

Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.

Examples:
Low GI Foods (55 or less): 100% stone-ground whole wheat or pumpernickel bread, oatmeal (rolled or steel-cut), oat bran, muesli, pasta, converted rice, barley, bulgar, sweet potato, corn, yam, lima/butter beans, peas, legumes and lentils, most fruits, non-starchy vegetables and carrots

Medium GI (56-69): Whole wheat, rye and pita bread, quick oats, brown, wild or basmati rice, couscous

High GI (70 or more): White bread or bagel, corn flakes, puffed rice, bran flakes, instant oatmeal, shortgrain white rice, rice pasta, macaroni and cheese from mix, russet potato, pumpkin, pretzels, rice cakes, popcorn, saltine crackers, melons and pineapple

What’s the difference between glycemic index and glycemic load? The glycemic load takes into account serving size.

Glycemic Load gives a relative indication of how much a serving of food is likely to increase your blood-sugar levels. Glycemic load estimates the impact of carbohydrate consumption using the glycemic index while taking into account the amount of carbohydrate that is consumed. For example, watermelon has a high GI, but a typical serving of watermelon does not contain much carbohydrate, so the glycemic load of eating it is low.

As a rule of thumb, most nutritional experts consider Glycemic Loads below 10 to be "low," and Glycemic Loads above 20 to be "high." Because Glycemic Load is related to the food's effect on blood sugar, low Glycemic Load meals are often recommended for diabetic control and weight loss.  Click here for examples of glycemic load.

[via Supermarket Guru]

8 Essential Tips for Avoiding Food Waste

None of us like wasting food. We definitely don't set out to do it. But, as hard as we try it inevitably seems to happen in one way or another. The Kitchn talks a lot about food waste, like, ways to avoid it, great habits to to help you prevent it, the useful tips to minimize it.

Here are their eight favorite reader tips on how to avoid food waste and make full use of the good food you buy. Too great not to share!!

1. When in doubt, freeze it.

We freeze! All the time. Even a small amount of stew in the freezer is the beginning of a great shepherds pie! - cecilia g

Being mindful about freezing items nice and early on is important, too; if you think you may not finish it in time, just freeze it! You can always defrost later. Leftover pizza, cooked veggies, some leftover sauces (i.e. pesto) etc....you can freeze more than you think. - lesleyrocket

I have been freezing milk for years. My friends think it's weird but it works. We buy milk in bulk when it is on sale, freeze the extra. I have never had it go sour. - Melizza

2. Keep perishables at eye level in the refrigerator.

One trick I learned is to put some produce at eye level instead of hiding it in the drawer. Then rotate it. - Emmi

I put a small plastic tray on the top shelf of the fridge. It's called The Triage Box. If it's there, count on using it. It currently holds the last of the blueberries, leftover sliced strawberries, the last of the berry coulis, simple syrup that won't go bad soon but I know I'll forget, and the last of the red miso that should get used before it dries up. I just realized I have tamarind paste and olivada that need to find their way to that box, stat. - cmcinnyc

I've tried rearranging the stuff in my fridge so that the most perishable items are the most "in your face" when you open the door. Condiments are on the bottom shelf while produce is front and center. That way its a bit harder to forget that you have that head of lettuce and you're reminded to use it. - elissa

3. Store condiments in the crisper.

I use the freshener drawers to keep condiments in. They're not going to wilt if I forget they're there. Other items are in clear plastic bags and good quality clear plastic containers. - shotsi

4. Plan ahead... but not too far ahead.

I've started making meal plans, and they have really worked! I plan for usually three days in advance. I found that if I plan further out than that we end up wasting food due to an impromptu invite to dinner, etc.! - Dionna

A trick I find useful is to buy less and more often. I can't come up with a meal plan for the whole week, and stick to it. So what I do is buy for 2 or 3 days, which makes it easier to stick to the plan, and if something unexpected comes up food won't go bad and you can make it the following day. - chispita

I also agree on not overplanning. If I plan out all the meals for a week, often times stuff comes up (late home from work, last minute going out with a friend, etc.) and I don't have time to cook everything I bought to eat. I think it's good to leave a few gaps in your meal plan and a pantry stocked with goods (pasta, canned or frozen food) that can be used to fill the gaps if needed. - illuminatedpst

5. Repurpose leftovers.

I often turn leftovers into new meals...leftover taco-fixings become omelets or breakfast burritos the next morning. Leftover beef or pork roast becomes chopped bbq or stew the next day. Small portions of meats or cheeses get added into new casseroles, fritters, empanadas or stuffed into homemade biscuits. Leftover pasta becomes baked ziti or spaghetti pie the next day. Leftover roasted veggies make great soups and pot pies. - marymccreery

I make a clear-out-the-fridge vegetarian soup and freeze it in 2 oz containers. Something I learned from justbento.com is to make the soup with almost no water to create a concentrate. The frozen concentrate thaws in my lunchbox so, when it's time to eat, all that's needed is some boiling water to warm up the vegetables and dilute the seasonings. Takes up half the room in the freezer, which is great since space is at a premium. - Chinadoll

Never underestimate the power of pizza! We use leftovers all the time as pizza toppings. Those are some of my family's favorite meals. If you don't eat wheat products, use a cauliflower crust instead! - meganvanfleet

I make preserves out of rinds of melons. I also make a greens gumbo out of greens like carrot tops, radish tops, beet greens, mustard, etc. - makeroux10

6. Make an "eat this soon" list.

We keep a "eat this soon" list on corner the kitchen whiteboard. It really helps, especially when you can quickly see something to pack for lunch. - MaryCooksalot

Put a white board on your fridge and keep an inventory of everything you have in there. As you eat the items, erase them and consult the board before going shopping. Helps with both using things that may have been overlooked, as well making sure you don't overbuy when you go to the grocery store. - ecandle96

7. Keep a broth bag in the freezer.

I always keep a 'broth bag' in the freezer. In the bag go: carrot ends, the knobs and peelings from most veggies, mushroom stalks, herb stems (when all I needed was the leaves), the occasional potato peels, the garlic scapes that are about to go bad, even the papery garlic shells. Just anything that would be good in broth. Then when the bag's full, I make a nice stock, adding whatever's still necessary. - if1hadwords

8. Store food properly.

Fresh herbs can really invigorate your cooking, but it can be truly frustrating to buy a big bunch of parsley, use 25% of it. But my wife taught me a surprisingly simple way to dramatically extend the shelf life of fresh herbs (and other types of produce as well) in our fridge: Place the herbs in the plastic bag, add a couple of tablespoons of water into the bag, and then tie the bag with a loose knot. - Daniel Koontz

[via The Kitchn]

How to Start an Organic Garden in 9 Easy Steps

The Benefits of Organic Gardening

You've been trying to eat more organic foods, both to decrease the amount of pesticides you and your family consume, and to help protect the environment from overloading with toxic chemicals. But organics can get a bit expensive, we know. Luckily, there's a way to grow your own delicious, fresh produce, while having fun and learning at the same time: organic gardening!

Don't know where to start? It is possible to hire someone to install and maintain a beautiful organic garden for you. But most of us can roll up our sleeves with a surprisingly small amount of effort. Remember, you can start small, even with just a single plant or two. Don't worry if things aren't perfect right away.

Organic gardening means you won't be using synthetic fertilizers or pesticides, but that doesn't mean your plants are left to fend for themselves. There are an array of tools you can use to bolster plant health and ward off pests. Organic gardening also isn't just about what you don't do, it's about trying to foster a more holistic, natural ecosystem. Read on for specific tips, taken from The Daily Green's expert garden blogger, Leslie Land, her New York Times book 1000 Gardening Questions & Answers and other sources.

Preparing the Soil

In order to get the best results with your new organic garden, you'll want to make sure the soil is properly conditioned. You have to eat, and so do plants, so make sure your veggies get lots of fresh nutrients. Good healthy soil helps build up strong, productive plants. Chemical soil treatments can not only seep into your food, but they can also harm the beneficial bacteria, worms and other microbes in the soil.

The best way to gauge the quality of your soil is to get it tested. You can get a home testing kit, or better, send a sample to your local agricultural extension office. For a modest fee you'll get a complete breakdown of pH and nutrient levels, as well as treatment recommendations (be sure to tell them you're going organic). That way you can tailor your gardening program. Typically, it's best to test in the fall, and apply any organic nutrients before winter.

Even if you don't have time for testing, you'll want to make sure your soil has plenty of humus -- the organic matter, not the similarly named Mediterranean spread. According to 1000 Gardening Questions & Answers, you'll want to mix in compost, leaf and grass clippings and manure. Manure should be composted, unless you aren't going to harvest or plant anything for two months after application. Preferably, get your manure from local livestock that have been organically and humanely raised -- and never use manure from animals that eat meat.

How to Make Good Compost

All gardens benefit from compost -- and preferably you can make your own on site. Hey, it's free! Compost feeds plants, helps conserve water, cuts down on weeds, and keeps food and yard waste out of landfills (where it produces methane), instead turning garbage into "black gold." Spread compost around plants, mix with potting soil, use to bolster struggling plants…it's hard to use too much!

The best compost forms from the right ratio of nitrogen- and carbon-rich organic waste, mixed with soil, water and air. It might sound like complicated chemistry, but don't worry too much if you don't have time to make perfect compost. Even a minimally tended pile will still yield decent results.

1. To get started, measure out a space at least three feet square. Your compost heap can be a simple pile or contained within a custom pen or bin (some can be rotated, to improve results).
2. Add alternating layers of carbon (or brown) material -- leaves and garden trimmings -- and nitrogen (or green) material -- such as kitchen scraps and manure, with a thin layer of soil in between.
3. Top off the pile with four to six inches of soil. Turn the pile as new layers are added and water to keep (barely) moist, in order to foster microbe action. You should get good compost in as little as two months (longer if it's cold).
4. A properly maintained compost pile shouldn't smell. But if it does add more dry carbon material (leaves, straw, or sawdust) and turn it more frequently.
5. Even if you live in a city, you can do some composting under your counter with a tidy worm kit, or partner with a community garden.

Choose the Right Plants

It really pays to select plants that will thrive in your specific micro-conditions. As a general guide don't forget to check the USDA's Hardiness Zones (which have recently been updated by the National Arbor Day Foundation due to climate change). Choose plants that will be well adjusted to each spot, in terms of light, moisture, drainage and soil quality. Most gardens have gradations in these variables. The happier your plants are, the more resistant they'll be to attackers.

If you're buying seedlings, look for plants raised without chemical fertilizers and pesticides. A great place to look is at your local farmers' market, which may also have native plants and varieties well suited to your area. It's better to buy stocky seedlings with few, if any blooms yet, and with roots that don't look overcrowded.

Many things are best grown from seed, including sunflowers, annual poppies, evening-scented stock (Matthiola bicornis), coriander, dill, annual phlox (Phlox drummondii), larkspur, annual lupine, morning glories, sweet peas, squash and cucumbers.

Plant Crops in Wide Beds

Plants that you will be harvesting, such as vegetables or cutting flowers, should be grouped tightly in beds that you don't walk on (raised beds work great). Grouping reduces weeding and water waste, and helps you target compost and nutrients. Easier path maintenance helps lead to healthy soil. Ample space between rows helps promote air circulation, which repels fungal attacks.

Remember that seedlings won't always stay diminutive, and you do want to try to limit over shadowing. It's a good idea to thin crops based on nursery suggestions.

According to Leslie Land, if you have limited space and time, and want the highest returns of fresh organic produce, these plants are typically winners:

1. Indeterminate Tomatoes. So named because the vines keep getting bigger and producing new fruit until they are felled by frost.

2. Non-Hybrid (Old-Fashioned) Pole Beans. They keep growing and producing 'til frost -- assuming you keep them picked.

3. Zucchini. Everything they say about avalanches of zucchini is true, especially of hybrid varieties.

4. Swiss Chard. You can keep breaking off outer leaves for months, and every picking will be tender as long as plants get enough water.

5. Tall Snow Peas and Sugarsnaps. They grow readily and produce delicious rewards.

Proper Watering

The best time to water plants is usually in the morning. Why? Mornings tend to be cool and without strong winds, so the amount of water lost to evaporation is reduced. If you water in the evening plants stay damp over night, making them more likely to be damaged by fungal and bacterial diseases.

Ideally, you want to water the roots, not the greenery, which is easily damaged. A drip or soak system can work great, or just carefully water the bases of plants by hand.

Most experts recommend substantial, infrequent watering for established plants, typically a total of about one inch of water per week (including rain). One or two applications a week encourages deeper rooting, which promotes stronger plants. To avoid shocking tender greenery, try to use water at or near air temperature (collected rainwater is best).

With population growth and climate change putting increasing pressure on our precious freshwater supplies, it is becoming more important than ever to save water.

Weeding

Ah weeding. Even if you live in the Biosphere, you'll still get weeds, since their tiny seeds are pervasive. Pulling weeds by hand may sound like hard work -- and it can be -- but it also can be good exercise, and gets you outside in the fresh air. You don't want to pour toxic chemicals on your food, or where your children and pets play, right?

Reduce the number of weeds you have to contend with by applying mulch (which also helps protect the soil). According to Leslie Land, organic mulch that will rot down into the soil is almost always preferable to landscape fabric, although burlap and other materials can work in a pinch. Straw is cheap but doesn't last long. Wood chips are nice, but can get pricey. Many people opt to use lawn clippings, although it should be noted that because they are high in nitrogen, clippings should only be used on plants that need a lot of the nutrient, such as squash and lettuce.

If you get tired of weeding or aren't able to bend over, consider hiring some neighborhood kids. It's a good way to get to know others in your community. Remember too that raised beds can be made wheelchair accessible, and others can take advantage of wheeled stools, arthritis-friendly gardening tools and other equipment.

Protect Plants Without Toxic Pesticides

If your plants are being assaulted by pests, it may be a sign of other problems, so the first thing you should do is make sure they are getting enough light, nutrients and moisture. Also remember that a diverse garden helps prevent pests, by limiting the amount of one type of plant offered up to enemies, and boosting biodiversity.

It's a good thing to foster natural predators in your garden, such as frogs, toads, lizards, birds, and even bats. Beneficial insects can be your best friends, especially lady bugs (many nurseries even sell cans of them, though it's true there's a high probability they won't stick around). Leave a small source of water out to attract friendly predators. It's also a good idea to grow plants with small blossoms, such as sweet alyssum and dill, which attract predatory insects. Nets and row covers can also work.

It may sound surprising, but homeowners use more pesticides on their lawns and gardens than farmers do, acre for acre, according to EPA data. But there are organic alternatives that are much safer for you and our environment. Find out what problem you have (an agricultural extension service can help), then look for alternatives.

Organic weapons include Bacillus thuringiensis, a naturally occurring bacteria that disrupts the digestion of caterpillars and other leaf-eaters. You can also use horticultural oils, insecticidal soaps and garlic and/or hot pepper sprays.

Harvesting

Don't forget to harvest the fruits of your labor! Fresh organic produce also makes great gifts, educating your friends, neighbors and coworkers. Generally, the more you harvest, the more your plants will produce for you.

During peak harvest season, you'll likely find that it's best to check your garden every day. Got herbs? If you use them fresh pick them right before you need them. But if you'll be drying and storing them, it's best to wait until just before they flower, since they'll have the most flavor. Gather all herbs except basil in mid morning, shortly after dew has dried. Harvest basil in the late afternoon, since it will last longer after some time in the sun. It's best not to wash herbs before you dry or use them, since that can leach flaor (extra incentive for growing organic!).

When harvesting leafy greens pick sporadically from the entire crop, a little from each plant. For broccoli, wait until the central head is as large as it will get, before sending off buds for flowering. Cut it off right above the leaf node, and you'll likely get better production from the rest of the plant. In general, it's best to cut produce off with a sharp knife or scissors, versus ripping with your fingers, which can cause more damage to plant tissue.

If you get too much bounty, remember you can also freeze, store some types of produce in a root cellar, or take up canning. Enjoy!

Cleanup

If you have sick plants to remove, either during the season or at the end of the year, make sure you pull up the entire organism. Don't forget to rake up underneath, since diseased leaves can harbor problems for a long time. Put all infected material deep in the woods, in the ground at least a foot deep, or on the bonfire.

Most healthy or expired plants can actually be left in place over winter. You'll provide some food and habitat for birds and other wildlife, and plant cover can help protect your soil from eroding. It's better to chop off annuals then yank them out, because that way you'll leave soil intact, and help prevent weeds from gaining a foothold.

[via The Daily Green]

Red, White and GREEN - 7 Tips to an Earth-Friendly Independence Day

The Fourth of July is a great time to get some sun, have a little fun and forget about the daily grind as we celebrate our nation's birthday. But just because it's an excuse to party hardy, we shouldn't forget that keeping things green and protecting our environment over the holiday is just as important as making the perfect apple pie or lighting up the barbecue. With this in mind, here are seven ways you can add a little bit of green to your patriotic party and still have plenty of fun - read on!

Tip 1: Ditch the Plastics

Disposable plates/utensils/cups may be convenient for you, but not Mama Earth. You could have a ‘bring your own plate/cup’ theme where the most unusual/fun, different categories of plates could win a prize. You could even have a dish/cup swap. You start with one, but go home with something completely different. If you must, reach for biodegradable plates, try these bamboo products by Bambu when you’re out shopping for your soirée this week.

Tip 2: Buy Local and Organic Food

Who wants to worry about pesticides on this day of patriotism? We recommend steering clear of foods produced on factory farms — instead look for locally-grown and/or organic produce and meats for you grill. Buying locally is a great way to better educate yourself on what you’re putting into your mouth and it supports your local economy. And if you’re looking to reduce your environmental impact even further by going all-veggie, there are some delish animal-free selections out there, including the classic veggie burger and tofu-pups. These tasty vegetarian dishes avoid the pitfalls of industrial meat production, which contributes to much of the world’s water use, emissions, land use and oil consumption.

Tip 3: Grill Green

With over 60 million barbecues lighting up this Fourth of July, choosing the right grill and grilling accessories can do a lot to help the earth breathe easier. There are a variety of sustainably produced charcoal briquettes out there – including Wicked Good Charcoal, which is made from industrial scrap wood. Propane is also another good option as it produces close to half the emissions of generic charcoals. If you’re looking to save space in your backyard, try out Black+Blum’s Hot-Pot BBQ, which is cleverly disguised as a planter!

Tip 4: Make Your Own Healthy Sweet Treats

Did someone say POPSICLES? Sure store-bought cakes and pie are an age-old favorite, but they’re also laden with refined sugars and fat. So say poo poo the pie and whip up some fabulous popsicles instead! Homemade ice pops are the perfect way to cool down and to satiate a sweet tooth. You can prep and stock up on the pops in the freezer the day before your party, or for those on the go try a cooler filled with these frozen treats. One nifty design that caught our eye recently is the Zoku Quick Pop, which whips up popsicles in just under 7 minutes!

Tip 5: Switch on the Solar Light

If you plan on partying into the night, a great way to add some ambiance without impacting your electricity bill is with solar lamps and lanterns. Just set them out in the sun for the day and when dusk falls, voila – you’ve got yourself the perfect setting for an impromptu dance party or a romantic Independence night with your loved one.

Tip 6: Go for Green Fireworks

It’s hardly a Fourth of July without fireworks. Fireworks however don’t fare well when it comes to their green cred, but thankfully there are some companies out these putting out some alternatives that sparkle just as bright! Some sweet options we’ve seen include perchlorate-free fireworks and Chris Burton’s Sky Orbs. These colorful lamps can be lit to light up the night, but are also made from biodegradable and environmentally safe materials.

Tip 7: Pick up your waste and RECYCLE!

After this Fourth of July there are bound to be plenty of stray cans, bottles, streamers, plates, and forks littering streets and parks. Do yourself, your community, and the environment a favor by picking up all the leftover traces of your party and properly dispose of them, recycling all that you can. It’s an obvious tip, but it doesn’t hurt repeating.

[via Inhabitat]

Cucumber Tips & Tricks You Don't Want To Miss!

 

• Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

• For a pick me up in the afternoon... Put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours. Slice some and put in your water bottle.

• If you rub a cucumber slice along your bathroom mirror, it will eliminate the fog and provide a soothing, spa-like fragrance. 

• Place a few slices of cucumber in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

• Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemical in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

• Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!

• Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries by European trappers, traders and explorers for quick meals to thwart off starvation.

• Have an important meeting or job interview and you realize that you don’t have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

• Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
  
• Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.

• Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the photochemical will kill the bacteria in your mouth responsible for causing bad breath.

• Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won’t leave streaks and won’t harm you fingers or fingernails while you clean.

[via Conscious Life News]

Egg Replacements

There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.

Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.

Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

Other Egg Replacement Options

• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Egg Replacement Tips

• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

[via PETA]