40% of all food that is produced in the United States goes uneaten, and most of that is the result of households. It’s hard to believe, but if you pay attention to how much food you throw out in a week it might start to make a little more sense. In fact, a family of four could save on average $1,800 a year on wasted food alone. The waste isn’t intentional, but we don’t always have the best strategy or the knowledge to make the situation any better. 

Check out these tips for ways to save food you may not have known about. Save the groceries, and save your money!

1. Date Your Foods

When opening a can of sauce, a carton of eggs, or just putting away leftovers, write on the container the date in which they were first opened or stored. This will prevent the “Oh no, how old is this?” panic when you see an item you forgot about in the fridge. It will also help with food organization for tip #2.

2. Store the oldest foods in front

If you’ve started to write dates on your foods or you have just gone to the grocery store, place the already opened or older food items in the front of the fridge. Oftentimes many Americans will forget about what they have in the back of their fridge and it will rot. Simply by seeing what we have, we can incorporate the foods into a meal or a snack and prioritize eating them before they goes bad.

3. Freeze it while its ripe

You’ve labeled your foods and you know you have about a day left before your asparagus is totally wilted the way that it’s looking. Put it in the freezer! If you aren’t ready to cook with it yet it is better to save it for later than throw it away and waste the money. A common misconception is that freezing produce or protein causes it to lose its vitamin and mineral content, but worry not, frozen foods retain most or all of their nutrients until you decide to cook with them! You have nothing to lose but space in the freezer!

4. Know your labels

Many Americans will throw out food prematurely because they misread the labels on the food. 

“Sell-By” refers to the peak rotation of freshness for foods on shelves in grocery stores. It has nothing to do with food safety.

“Best-By” refers to the date of the peak taste of food, but does not refer to the expiration.

“Use-By” refers to the ideal freshness of the food, but does not refer to the expiration either.

The moral of the story is to always use your senses to tell if a food has gone bad. Look at it, smell it, and taste just a little. If all else fails, use google to know what signs to look for in a product that has gone bad.

5. Store the right foods apart

Some foods will produce ethylene gas as they ripen. It’s a natural process that may cause other foods around it sensitive to ethylene to ripen even faster! If the foods stored together on your counter seem to be going bad too quickly, this may be the cause. Store these foods as far apart as you can to maximize the time they stay fresh!

6. Treat herbs like flowers

By storing cooking herbs upright in a cup of water you can extend the time that they stay fresh. After getting back from the grocery, cut the end of the stem, cover the tops of them with foil or wrap if needed, and they will be fresh until you need to use them. (Asparagus, carrots, and celery also likes to be kept upright in water)

7. Wash produce as you go

Instead of soaking the entire container of blueberries when you get home, wash only the amount you intend on immediately eating. By washing them and putting the container back with the additional moisture you are creating conditions for mold to grow faster and for your leafy greens to wilt. If you notice there is already moisture buildup in these containers, place a paper towel in the bottom of the containers in order to absorb it and replace it when you notice it getting soggy. 

8. Not everything needs refrigerated

Avocados, citrus, bananas, nectarines, pears, peaches, onions, tomatoes, and potatoes can all be stored at room temperature or in a cool pantry. Even apples that aren’t quite ripe yet need to be kept at room temperature before being refrigerated. Just remember the tip about ethylene producers and keep those items distanced. Covering the stem of the bananas can also reduce the amount of ethylene they spread to nearby produce. 

9. Wrap opened cheese

After opening it is best to cover cheese in wax or beeswax paper in order to prevent molding. These papers also prevent any flavors from being transferred to the cheese, where plastic wrap can leach odd flavors into the cheese. 

10. Use reusable containers

Foods don’t always come in the best packaging for storage. Lettuce can come with too much moisture, grain and bread bags aren’t air tight, and some foods can be too dry. Consider moving foods, especially ripe ones, to reusable containers in order to preserve freshness longer. Bonus points if you bring produce bags to the grocery instead of using plastic! (Just make sure to wash them every once in a while to prevent bacteria growth.)

Start implementing some of these tips in your household and watch your grocery bill fall and your fridge stay stocked! If you are looking for more ways to reduce your food waste at home check out our blog on the topic!

We typically discuss food waste, a stage where food exits our food systems, but it is equally as important to understand where it all begins, the soil! At the beginning of food production, soil and farming practices set the stage for the sustainability of our food system. 

One of the ways farmers and producers are currently working to reduce the damage of industrial farming is through regenerative farming. The Regenerative Agriculture Foundation defines it as “any practice, process, or management approach that enhances the functioning of the systems on which it relies.” The methods that make up regenerative farming are deservedly now at the forefront of discussion in regards to climate change.

It may sound, at first, like a new buzzword, but the health of soil is at the foundation of agriculture itself. Soil may not look like much, but it is very much a living, interactive part of our environment. Soil provides key nutrients required for plant growth such as nitrogen, phosphorus, and potassium as well as many others. The soil itself is composed of minerals, organic matter, living organisms, gas, and water⏤and all of it is affected by what happens in, on, and around it.

Much of regenerative farming involves the practice of making sure that soil is kept in tip-top shape in terms of the mineral, water, carbon, and nutrient content. In return, the farmland works symbiotically with the rest of the ecological landscape and stays arable decades longer. Healthy soil acts as a highly-effective carbon-sink, a natural pest repellent, and if treated right can produce healthier foods at a lower environmental cost as well. 

Industrial-level farming depends on intensive water and growing practices which results in depleted nutrients in the ground and eventually the destruction of the soil itself. Soil is often overtilled, underfed, and overworked until it loses all biodiversity and is effectively dead. When the soil is misused in this way it can become extremely difficult to grow crops and leads to further desertification of previously arable land. 

Nearly all large-scale farming operations in the US use methods that follow down that path, but there are ways to reverse the damage. 

Smarter crop rotation, using organic pest solutions, regenerative grazing, and more natural solutions can be incorporated in various degrees in order to preserve current farmland or regenerate current arid lands. Much of this has yet to be explored on the same scale as industrial farming as the organic and non-industrial farming sector makes up less than 1% of all farmland in the US.

Fortunately, many of these methods are proven tried and true where they are incorporated. 

Crop rotation is important for soil as some crops are extremely greedy in terms of the nutrients they absorb from the soil, whereas other crops act to replenish the soil with nutrients they return to their roots. It’s the give and take that allows soil to recover as opposed to intensive plants using up the nutrients in the same soil four seasons a year. 

Many regenerative farms also choose to allow grazers onto the fields while they lay fallow after the primary plant is out of season. The animals that graze fertilize the soil naturally and cause less destruction to topsoil as opposed to continuous tilling. 

Natural pest solutions are less harsh on the soil and have a much lower environmental cost to produce. Glyphosate, the primary ingredient in non-organic pesticides, actively attacks the amino acids in plants and only gets to store shelves after an immense amount of fossil fuels are used in production.

What do consumers want?

Consumers have clearly indicated through shopping habits that many prioritize natural solutions with the wave of organic isles that can be found in many grocery stores. In 2019, Nielsen found 73 percent of global consumers said in order to reduce their environmental footprint they would be willing to change their habits. 

With this in mind it is clear that in order to have a more sustainable food system it is as important to consider the beginning as it is the end of food production.

We don’t all have access to organic food or local farms, but we can all make sure that we smartly use the food we buy!

There is so much time, energy, and natural resources that goes into the production of our food today that it makes utilizing what we’ve grown even more important. Your resourcefulness can help keep climate change in check.

If you feel as strongly as we do about the topic then check out our blog about ways to reduce food waste at home. 

What’s The Real Difference Between “Sell By”, “Best By”, and “Use By”?

We’ve all reached into the back of our fridge, pulled out a jar of something we forgot we bought a month ago, looked at the use-by date, and promptly chucked it in the trash. But how much faith should we put in the dates printed on our groceries?

Fun fact: food dating is not required by federal law. This means there aren’t standardized definitions of the phrases “sell by”, “best by”, and “use by”. These labels are voluntarily printed on products in our grocery stores.

Generally speaking:

• Best By refers to the length of time that a product will be the highest quality.
• Sell By tells retailers how long they should leave the product on the shelf for sale.
• Use By is the last date that manufacturers recommend you consume the product.

NONE of these dates are actually safety dates (unless they’re on infant formula, which is the only time they are legally required). What’s worse, the USDA estimates that a large percentage of food waste results from sellers and consumers who discard food only because the date on the package has passed.

What can you do?

Take the dates on food packaging as guidelines, not deadlines, and remember that you’re the best judge of whether something is okay to eat. If the food has been stored properly and doesn’t show signs of having gone bad, it should be fine to eat!

Further reading

• USDA Food Product Dating FAQ
• EatByDate food-specific safety information

Great news: Colorado’s own Woody Creek Distillers, our signature liquor provider at Fill A Plate for Hunger Presented by CoBank, has let us in on the secret to their oh-so-refreshing Colorado Mint Julep. It’s the perfect drink for a hot day, a shady porch, or this year’s annual fundraiser.

What You’ll Need

• 2oz Woody Creek Distillers Rye
• .5oz Mathilde Peach liqueur
• .5oz simple syrup
• 12 mint leaves, plus a sprig for garnish.
• Old fashioned glass or Julep cup

Directions

1. Muddle the mint in a glass with simple syrup and peach liqueur.
2. Add the rye.
3. Fill your glass halfway with crushed ice and stir.
4. Fill the rest of the glass with ice.
5. Garnish with a sprig of mint.
6. Sip, savor, and say “mmmm.”

You’ll have a chance to sample a variety of Woody Creek spirits at our 6th annual Fill a Plate for Hunger Presented by CoBank on September 14 at the Denver Botanic Gardens. Tickets go on sale soon–we hope you can join us!

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Food waste is a widespread problem throughout the world. It is not a problem one organization, person or even government can solve alone. It will take everyone becoming more aware of food waste and collaborating  to help. Let’s take a look at three food waste facts and learn what you can do to make a difference.

Food Waste Fact #1

Food waste in the home is a major contributor to the problem. Not only is waste avoidable but it will also save you money! Below are a few simple tips to help you save $ by wasting less food.

1. When putting groceries away, be sure to rotate the food in your refrigerator. Put the newest food in the back so you always see what needs to be used up first.
2. Learn how to store different fruits and veggies to keep them lasting the longest.
   • Avocados – Once ripe or almost ripe, place in refrigerator to add days onto their life span.
   • Leafy greens & fresh herbs – Place stems in a cup of water with a plastic bag placed loosely over it. Fresh herbs and greens can last for weeks in the refrigerator this way!
   • Bananas – Keep bananas on the counter and away from other produce. They produce ethylene gas, which speeds the ripening of everything around them.
   • Cheese – Store in wax or parchment paper. This allows it to breathe but also retain its moisture.
3. Food ‘expatiation’ & ‘best by’ dates are not currently regulated. Use these dates as guidelines and rely on visual inspection and smell to decide if your food is still fresh enough to eat.

Food Waste Fact #2

Food waste=water waste. We all know fresh water is a precious resource. When you throw away that leftover burger you are wasting food and water.  Learning more about the water it takes to produce your food will make you think twice about the impact of your waste.

Below you can see how much water to takes to produce 1 pound of your favorite foods:

• Tomatoes = 5 Minute shower
• Bananas = 42 Minute shower
• White rice = 60 Minute shower
• Cheese = 122 Minute shower

Learn about even more foods at Waterfootprint.org

Food Waste Fact #3

When organic matter such as food waste decomposes in the landfill it releases methane, a greenhouse gas roughly 23x more potent then carbon dioxide.

According to the U.S. Environmental Protection Agency, landfills account for 34 percent of all methane emissions in the U.S.—meaning that the sandwich you made and then didn’t eat yesterday is increasing your personal—and our collective—carbon footprint.

– Scientific American

Food waste is finally getting the attention it deserves and rightfully so. Not only does food waste lead to wasted money, wasted water and rising green house gasses; we also have millions of families that go hungry every day. This problem can be solved but it will take everyone doing their part.

In 2016, We Don’t Waste prevented over 6.2 million pounds of food from entering the landfill. We collect food by the pallet and distribute it to those in need. The food we recover gets distributed up and down the front range through our food recovery network. You can help by only buying the food you need, storing it properly and supporting local organizations such as We Don’t Waste. Join the movement and do your part to tackle this problem!

Make a donation today: wedontwaste.org/donate

Angela, our office volunteer, spends a day on the truck.

As a Denver transplant, I was lucky to stumble upon We Don’t Waste. I had some free time every week, and wanted to find an organization where I could make a productive impact on the community. I signed up to be a volunteer and within a short time, I was helping the office with administrative work. I can confidently say; their impact doesn’t hit home until you see the amount We Don’t Waste re-distributes to the community first hand.

Our day began at the We Don’t Waste office in the RINO neighborhood. The team assembles and plans the route for the day. Since many of the products are fresh, their path can change that morning, and even during the day. If a donation is called into the office while the trucks are out, the message is passed to the appropriate truck driver to schedule a pick up.

We Don’t Waste has grown rapidly since its inception in 2009. Their fleet has grown from picking up and delivery in a Volvo station wagon to three refrigerated trucks. They now have a 10-foot truck, a 14-foot truck and an 18-foot truck, all refrigerated. The 14-foot truck is the first of their trucks to be standard warehouse dock height, so it makes the team even more efficient. I joined Dana Van Daele, Program Manager, and Tim Sanford, Director of Operations, on the 14-foot truck and we headed to our first stop, a major soup manufacturer. They provided a buffet-sized variety of soups, like split pea, tomato basil, and quinoa vegetable, as well as green, rice, and pasta salad kits.

Our next stop was an ARC Thrift Stores distribution center. We were called about several pallets worth of non-perishable food items. I had no idea how much food was donated to ARC, but unfortunately, they don’t have the capability to distribute food in addition to the massive quantity of other donations. However, their manager has been working with We Don’t Waste for years to apportion these non-perishables to numerous philanthropic organizations. When we arrived, we were given 3 Gaylord pallets packed to the brim. These pallets can safely transport over 1000 pounds! As we loaded them onto the truck with the pallet jack, I saw every preserved food item you can imagine: tea, coffee, drink mixes, crackers, cereal, pasta, canned vegetables, ready meals, protein bars, popcorn, etc.

Since the non-perishables pallets were added to the route that morning, we had to find non-profits able to accept such a large donation. While Tim drove, Dana started making calls. We found our first drop off location at Thrive Church in Federal Heights and our second at a maternal home in Wheat Ridge. Both organizations were able to accommodate one pallet each.

Our last pick up for the day was from the Denver Flea on Broadway. They had thousands of cans of soda left over from their recent flea market event. The natural sodas contained no high fructose corn syrup and the flavor varieties included: cola, root beer, cherry vanilla, and cream soda. The only hitch was there was more soda than estimated and we had to call in another truck to handle the weight. There was enough soda to load two maxed-out pallets onto each truck and require another trip the following day!

Our final drop off destination was City Harvest Food Bank that delivers to community pantries and food banks throughout the Denver area. We were able to donate two pallets of soda and several crates of soups and salad kits.

We Don’t Waste’s positive effect can be felt at over 75 non-profits and countless events along the Front Range, but it hits home when you see the sheer volume of food they save from the landfill. Not only do they keep millions of servings a year from becoming garbage, they also turn around and give back to non-profits that provide nutritious food to those under-served in the community. Watching the team diligently work, motivated by their altruistic spirit, makes you appreciate how significant societal changes can start with a small group. I couldn’t be happier to volunteer for such a commendable team!

Angela, We Don’t Waste Office Volunteer

I spent the day with We Don’t Waste and it was obvious from word one that my driver Matt was more passionate about his work than most of us are on our best days. He told me that he measures his day not by number of servings or dollar amounts (though, those stats are meticulously tracked), but rather by thinking about the number of hungry people fed.

Our day took us all over the metro area, from hospitals and catering companies to non-profits doing a variety of inspiring work, serving all kinds of populations.

One specific stop stood out above the rest, however, and served as a microcosm of the We Don’t Waste mission. It was a delivery to an organization that provides the tools and guidance necessary for formerly incarcerated men and women to successfully transition back into society. This was We Don’t Waste’s first delivery here, but you wouldn’t have known that based on the incredibly warm reception that we received and the rapport between Matt and the staff there. We were even treated to a tour of their facility and a run-down of their incredible work. Herein lies the true power and importance of We Don’t Waste: it’s not just about picking up and delivering food, it’s about building relationships, and this was the beginning of a wonderful new relationship.

Herein lies the true power and importance of We Don’t Waste: it’s not just about picking up and delivering food, it’s about building relationships, and this was the beginning of a wonderful new relationship.

When your life is a daily struggle, a meal means so much more than a full stomach. It can mean the strength to persevere, a rejuvenation, an inspiration. The collaborations, partnerships, and friendships that can be built with the simple act of distributing food is extraordinary. We Don’t Waste is able to alleviate some of the burden that these other organizations deal with, enabling them to more effectively carry out their work and serve those who need it most.

It was wonderful to be a part of that effort.

Kory Kolar

We Don’t Waste is a small organization with a huge footprint. In 2016, we recovered and redistributed over 23 million servings of nutritious food. Nearly half of it was fresh fruits and vegetables. Every single serving that we recover must be distributed in the same day which is quite the undertaking. We also recover all the food from each of the major sporting venues in Denver and the Convention Center. We deploy a team of volunteers after every Bronco game to sweep the suites and collect the catered food. Our food is redistributed throughout Colorado and reaches as far as South Dakota. This huge undertaking is accomplished with less than ten staff members. We are a small team with a big heart and we would love for you to get to know us a little better.

Tim Sanford—Director of Operations

We are fortunate to have Tim as our Director of Operations because of his extensive experience in the non-profit community and working with diverse populations. Tim has been with We Don’t Waste for over two years.
1. What I enjoy most about working at We Don’t Waste is it allows me to help people in need on a daily basis.

2. When I am not working, I enjoy reading, hiking and spending time with my family.

3. My most memorable moment at We Don’t Waste was seeing children run for apples we delivered to Adams County Food Distribution.

4. The two people who had the greatest influence on me were my mother and father.

5. The best advice I received, mmmmm. . . anything my wife tells me.

6. Three people I would like to have dinner with are Jesus Christ, Winston Churchill and Peter the Great.

7. Something that no one knows about me is that I love naval history.

8. In five years, I see myself continuing to alleviate hunger in Colorado.

Dana Van Daele—Program Manager

Dana has been with us for 9 months and we want you to know a little about her.

1. What I enjoy most about working for We Don’t Waste is seeing and hearing the JOY in all of our recipients when we either tell them we are on our way, or when we arrive with wholesome, delicious, fresh food for them and or their clients. From the excitement in their voices, and in their eyes, to knowing I am helping feed people who are in need. It makes me excited to get up everyday and keep doing what I’m doing.

2. When I’m not working for WDW, I spend my free time volunteering for other local non-profits, playing tennis, and spending time with my family and friends.

3. My most memorable moment (there have been many) at WDW was at this years Fill A Plate For Hunger event. When I got to step back and really see how this organization has grown from starting in 2009. Realizing that my hero of a big brother left his mark on this organization, and it is now my turn to do the same.

4. Both of my loving parent’s, and my big brother have had the greatest influence on me.

5. The best advice I’ve ever received was, “This too shall pass”, and “Lead with your heart”.

6. Three people I’d like to have dinner or coffee with are: 1. Princess Diana 2 .Eckhart Tolle 3. Elizabeth Gilbert

7. Something no one knows about me is: I could eat Mexican food for every single meal…every single day.

8. In 5 years I see myself happy, loving life, and in love

Sarah Martinez—Marketing and Social Media

Sarah is our Marketing & Social Media Manager. Sarah has been with us for over two years and we want you to know a little about her.

1. The thing I enjoy the most about my work at We Don’t Waste is that I get to make a real difference in people’s lives. I love that I get to be challenged and learn something new every day while helping those in need.
2. When I am not working, I love to go on hikes/snowshoe, camping, biking and general adventuring in and outside the city. I also enjoy sewing, cooking, baking, and crafting with and for my loved ones.
3. My most memorable moment at We Don’t Waste was the first time I went on a ride along. I was surprised to see the food we collected. I loved seeing what a strong rapport the staff has with the people they interact with every day.
4. My mother has the greatest influence on me. She is always patient, and is the most positive person you will ever meet. Her sense of adventure and constant wonder of the world truly shaped who I am and how I want to live.
5. The best advice I ever received was a quote from Aristotle, “It is the mark of an educated mind to be able to entertain a thought without accepting it.”
6. The three people I would have dinner or coffee with are: Ruth Bader Ginsburg, Beyoncé, & my niece.
7. Something about me no one would know is that I am a 6th generation Colorado native on both sides of my family.
8. In 5 years, I see myself figuring out what I want to be when I grow up.

Matthew Karm—Assistant Program Manager

Meet Matthew, our Assistant Program Manager. Matthew has been with We Don’t Waste for almost two years.

1. I enjoy most about working at We Don’t Waste is being able to interact with so many of our recipients and getting to know them helps me grow relationships with community members.

2. When I am not working, I enjoy spending time with my niece and nephew

3. My most memorable moment at We Don’t Waste is hearing how truly effective our work is not just for hunger but how it brings so many varieties of comfort to so many in need.

4. The greatest influence on me is my Nana who taught me compassion and showed me what a giving heart can do.

5. The best advice I received is look for the good, it is always there if you choose to see it.

6. Three people I would like to have dinner or coffee with are George Carlin, Robin Williams and Simon Le Bon.

7. Something that no one knows about me is that I enjoy creative writing, poems and muses.

8. In five years, I see more grey hair and more accomplishments in our community.

Maggie Brown—Broncos Game Volunteer Coordinator

Starting as an intern, Maggie continues to contribute to We Don’t Waste as she has joined our staff as Denver Broncos Game Volunteer Coordinator.

1. What do you enjoy most about your work at We Don’t Waste? Sharing the story of the organization’s roots and the impact that a small group of people can make on a big problem.

2. When you are not working, what do you enjoy doing? I enjoy being outdoors–reading, hiking, biking, exploring Colorado–and I truly love working in community health and helping people connect to their bodies and spirits through movement and wellness.

3. What has been your most memorable moment at We Don’t Waste? Hearing the sincere gratitude over the phone from so many of our recipient agency partners. It’s a beautiful thing to impact so many lives.

4. Who has had the greatest influence on you? My grandparents, my mom, and my best friend Laura.

5. What is the best advice you have ever received? “Nature never hurries, yet everything is accomplished.” – Lao Tzu, and “Keep smiling so people wonder what you’re up to.” – My grandma (:

6. Name three people you would like to have dinner or coffee with. Doris Lessing (favorite author, RIP), President Obama, and/or George Takei.

7. What is something about you no one would know? I am an uber-nerd. I was a marching band geek all through high school, I played Dungeons & Dragons, and I love all things Star Trek.

8. Where do you see yourself in 5 years? Hands in the dirt, teaching and growing food for a community I love.

Drew Sanford—Transportation Staff

Drew joined We Don’t Waste as a volunteer in November 2015 and soon after asked if there was a staff position available. In 2016 Drew became a member of our transportation team and continues as a vital member.

1. I enjoy working at We Don’t Waste because I get to give back to my community. I also get to meet lots of new and interesting people around the city who I would otherwise not have met.

2. When I am not working, I enjoy rock climbing and hanging out with my friends.

3. My most memorable moment at We Don’t Waste was when a homeless man at one of the shelters came up to thank us and said we had given him the first fresh grape he had eaten in five years.

4. The greatest influence on me has been my parents who taught me an enjoyment of nature and have been great role models my entire life.

5. What is the best advice you have ever received? “it is more rewarding to have tried and failed, than to have never tried at all.”

6. Three people I would like to have dinner or coffee with are President Obama, my paternal grandfather whom I never met and the author Roald Dahl

7. People would be surprised to know that I am voracious reader of Japanese Mangi comics.

8. In five years, I see myself continuing to work in outdoor education and getting kids and adults stoked about being in the outdoors.

Arlan Preblud — Executive Director

Arlan Preblud, after volunteering at various non-profits in the community and observing their need for food for their clients founded We Don’t Waste in September of 2009 and serves as the Executive Director.

1. I enjoy working at We Don’t Waste because we have a passionate staff that reminds me daily of how important are work is in our community.
2. When I am not working I enjoy spending time with my wife, my children, my grandchildren, reading, walking my dog Finley and exploring new restaurants.
3. My most memorable moment was when I realized companies were so willing to provide excess food for distribution to community based agencies rather than throw it away.
4. The greatest influence on me has been my wife and my children who have taught me patience and how to listen with understanding.
5. What is the best advice you have ever received? “Your reach should exceed your grasp.”
6. Three people I would like to have dinner or coffee with are Franklin Roosevelt, President Obama and Winston Churchill.
7. People would be surprised to know that I enjoy classical music and reading historical non-fiction.
8. In five years, I hope that food insecurity is not the problem it is today. That would tell me we are making a difference.

Fall is the season we remember how much we love pumpkins. With the return of the pumpkin spice latte, pumpkin pie, pumpkin bread and pumpkin soup everywhere we turn there are pumpkins!  I notice the bright orange gourd sitting on decks and on tables as decoration. That is all I seem to see at the market, piles and piles of pumpkins in every variety you could imagine, all those pumpkins waiting to be turned into something foolish or festive.

Here lies the problem, I hate food waste. I strive to throw almost nothing away in my kitchen. I even turn my veggie scraps into a delicious broth. So when I see the abundance of pumpkins everywhere I worry about what is going to happen to them all. Are they all just going to end up in the landfill? I can’t stand the thought of that so I decided to do something about it. This year I learned how to cook an actual pumpkin instead of using the canned stuff. I discovered it is just as easy to cook up a pumpkin as my favorite winter squash. So here we go, whether you just want to do something with the seeds of your Jack O’ Lantern or have a pumpkin lying around as decoration, don’t let it go to waste.

This month in time for Halloween I bring you two recipes so you can use the entire pumpkin: Jack O’ Lantern Seeds and Pumpkin Soup.

Jack O’ Lantern Seeds

The great thing about this recipe is that even if you are carving a Jack O’ Lantern you can still use the seeds to make a tasty snack.

Ingredients

• Freshly scooped out Pumpkin Seeds
• Olive Oil, Coconut Oil or Butter
• Salt

See below for other flavor suggestions

Directions

1. Separate the seeds from the slimy guts of the pumpkin.
2. Put the seeds into a bowl of warm salty water and soak for at least 30 minutes.
3. Lay the seeds flat on a towel or paper bag to dry completely or overnight.
4. Toss seeds in oil or butter just enough to coat them. The amount will vary based on the amount of seeds, lets say 1 Tbsp give or take.
5. Sprinkle lightly with salt (or see below for other spice variations)
6. Bake at 350º for 15 minutes. Keep a close eye because depending on the oven it can go fast. You don’t want them to burn.
7. Enjoy!

Three Flavor Ideas

Curried Jack O’ Lantern Seeds
Coconut Oil, Red or traditional curry powder, salt, cumin powder

Cinnamon and Sugar Jack O’ Lantern Seeds
Butter, Cinnamon and Sugar

Spicy Jack O’ Lantern Seeds
Salt, Cayenne Pepper (to taste)

Pumpkin Soup

This simple soup is the perfect remedy for a chilly day. This is a great base soup recipe, but if you feel especially creative you can turn this into a curried soup or even add some sweet potatoes and brown sugar to make it more complex. I love to top mine with freshly roasted pumpkin seeds. Yummy!

Ingredients:

• ~2 1/4 cups pumpkin (cut into small chunks)
• ~1/4 cup shallots, diced
• 1 clove garlic
• 1 Tbsp oil (olive oil, coconut oil or butter)
• ~2 cups vegetable broth (learn to make your own from kitchen scraps here)
• 1 can of Coconut Milk
• 1/4 tsp each: Salt, Pepper, Nutmeg, Cinnamon
• Optional: 1 Tbsp Maple syrup or other sweetener

Directions

1. Put shallots, garlic and oil a pot to sauté. Stir for several minutes while they become fragrant.
2. Add the cubes of pumpkin, salt, pepper, nutmeg and cinnamon to the pot. Cook for several minutes, stirring occasionally.
3. Add Coconut milk, vegetable broth and the maple syrup (if you choose) to the pot.
4. Bring to a low boil over medium high heat (do not let get to a raging boil) and then turn to low to simmer. Let it simmer for about 20 minutes or until the pumpkin is tender enough to squish with a fork.
5. Then, using an immersion blender or in batches, use your upright blender to puree the mixture.
6. Add additional spices to taste.
7. Serve and enjoy!

Bullion Bag

On average, an American family wastes $2200 worth of food each year. That is a whole lot of green being thrown away and if you are anything like me, I hate to see my money and food go to waste. Recently I began to make my own broth and it turned out to be easy, fun and even saves me money. How you ask? Well, lettuce start with our veggies (get it?). During the summer months fresh vegetables are big and abundant, farmers markets at every corner, local produce floods your favorite market and we stock up on nutritious and delicious produce. While we are quite good at buying produce we are not always as good at using it all up before it begins to wilt. Once vegetables go bad, or start to look to soft to use, our tendency is to throw them away and that means you are throwing your money away.

With that in mind, I bring you the Freezer Bullion Bag. When you are cooking and you schlepp the top off of a bell pepper or onion, you cut the ends off a carrot or peal that eggplant. This is all good plant matter. Take all of those bits and pieces and throw them into a bag in your freezer. Then as you go through your week and notice a zucchini or bunch of kale that will surely go bad before you can use it. Chop it up and toss it into your bag. Keep frozen until it is full or you are ready to use it. When the time comes, put the contents into a pot or crock pot, add water and cook for a handful of hours until it forms a beautiful, fragrant broth. Once done, use immediately or freeze in muffin tins so you can have little usable broth cubes for any occasion.

Freezer Bullion Bag Recipe

Ingredients:

• Stems, leafs, and ends of veggies
• Cut up vegetables you won’t have time to cook
• Ends and pieces that look almost bad but aren’t yet.
• Wilted Leafy Greens or herbs
• Garlic and onion peels

Avoid:

• Starchy things such as potatoes
• Overly potent things such as beets
• If you want a bright clear broth also avoid using many stems or dark produce (like eggplant peels).

Directions:

• Put what every ingredients you have into a freezer bag. Add to it as you cook or realize something will go bad before you can use it.
• When your bag is full add to a pot or crock pot
• Add water
• Cook until fragrant (I normally cook mine in a crock pot on low for 5 hours)

You did it! You made your very own stock and saved yourself money. Go you!