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Week 10: Food 3

posted Aug 22, 2013, 12:36 AM by Amanda Yorwerth

Food 3: Summer is the worst time to waste food – it sits there in our bins getting progressively smellier and making us feel guilty.

So our 3 tips for this week are:


·         Keep your lettuce fresh:  I know that my family turn their noses up at salad leaves that have any brown bits, or aren’t in peak condition, and whilst the chickens are very happy about this because they love second rate lettuce, I am not because I grow the stuff and hate to see it wasted. Advice seems to vary, so I’d be interested in everyone’s feedback to see which of these methods works best for keeping lettuce in peak condition:

a.       Wash the lettuce then wrap it in a wrung out tea towel and store in the fridge.

b.      Break (don’t cut) the leaves off the lettuce, wash, put in a zip lock bag and carefully remove all the air, preferably sucking it out with a straw. Store in the fridge.

c.       Keep the lettuce whole. Wrap the base in kitchen towel. Put the lettuce in a bag in the fridge, having squashed out the air.

·         Fridge savvy: Check that the temperature of your fridge is below 5C. Apparently 70% of us have a fridge that is too warm, which means that the contents go off much faster. And whilst we’re on the subject of fridges, grab that fruit out for the fruit bowl and pop it in the fridge, where it will keep much longer. Oh, but not bananas and pineapples which stay in the fruit basket.

·         Dairy products/alternatives tips from Gail (thank you!):

“I found that we were recycling far too many plastic yoghurt cartons and I finally got so fed up I have put a moratorium on buying yoghurt in plastic tubs!

However, we love yoghurt, and it is good for you, so...I had no choice but had to start making it! After a few attempts, I'm able to fit it into a weekly routine. However it was irresistible, so I am also making Soy Yoghurt to stop me having too much dairy! We have also stopped buying milk in plastic cartons and now buy organic milk from Milk&More who deliver in glass milk bottles from their milkman. I order and pay online; no more plastic cartons. 

Home-made Yoghurt.

I make up a week's supply using organic milk - add organic skimmed milk powder to thicken semi-skimmed - buy online)  Heat it to sterilising temperature (about 82 degrees C), cool it to around 40 degrees C; add a spoonful of fresh organic yoghurt culture to start it off, stir it around, and put in (clean) pot in warm place for 5-7 hours. Make sure your new pot is warmed to  keep temperature of yoghurt mix warm.  If you like, add a few drops of vanilla extract. When it's deliciously ready turn it out and store in some of those plastic yoghurt cartons with lids you've been throwing out! Or glass ones if you have them! Cover and put in fridge. (Note; keep everything as sterile as possible when using pans, spoons, re-used cartons etc).

For extra deliciousness, make up some fruity additions with the lovely summer fruit - raspberries, blueberries, loganberries whatever you can find! Either add the fruit fresh, or heat fruit up with some sugar for a few minutes to soften fruit, cool, and then stir into yoghurt, or put at the bottom of the yoghurt pot. 

Soy Yoghurt

No need to boil and sterilise, but bring to 40 degrees and stir in a spoonful of your favourite soy yoghurt; leave in a warm place for 5-7 hours. Soy yoghurt comes out less thick than dairy, and you can use various thickeners which may work e.g. Dr Oetker Vege Gel”