One of the things I've been trying really hard to focus on is trying to get the most out of my belongings. Either by wearing something until it goes in the rag pile or serving leftovers from last nights dinner. This week's project is trying to figure out ways to use up every part of food that goes into my kitchen. Right now it's pumpkin. Last night we had some friends over for pumpkin carving, and today I got nearly three pounds of seeds to toast for snacks later. Pumpkins innards are some of the nastiest, slimiest filth I have ever messed with in my house. The smell of them makes me gag. The seeds, however, are a wonderful snack with a lot of protein that we generally don't get much of around here. By saving the seeds, it allows my family to have an easy, seasonal treat that we couldn't afford otherwise. The pulp is being composted/ thrown about the yard by the chickens.
With the weather getting colder, I have few ways of getting fresh produce that hasn't been trucked in from across the country, and trying to live the 'Eat Local' mantra is pretty tough when there is a foot of snow on the ground and you really want fresh grapes. This year I've decided to try sprouting seeds and beans for salads. I'm really hopeful that it will work out, because I can very easily save the seeds from my garden when it decides to bolt in the middle of summer.
I love experimenting with food.
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| Dried Tomatoes, Pumpkin Seeds, and Sprouting Seeds |
