Its A Wrap! "Being Green & The 3rd Can"

Lambertville is a city of like-minded citizens. Maybe that means we live in a bubble. But, I love this bubble!

It's a town of rescue dogs and dog fostering homes. Signs stating that "Hate Has No Place Here" can be seen on many front lawns or porches. It's also a town with community composting. We care about the environment and try to do our part to protect it.

I was thrilled when I got my compost collection can at home. The "3rd Can Program", as it is known, has allowed us to reduce our garbage by about half! You know that I cook a lot, so now all of my kitchen scraps, table scraps, coffee grinds, etc. go into the compost.

Other ways I try to be environmentally conscious in the kitchen is being aware of how I store my food and leftovers. I try to use plates, bowls and reusable containers as much as possible, cutting down on plastic wrap and bag usage. One of the nifty products I discovered last year was this all-natural Bee's Wrap. Made of organic cotton and beeswax, it allows me to store food without creating waste. I believe in this product so much we now sell at it Blue Raccoon!

Keep food fresh naturally with these cotton and beeswax wraps. They last for months or up to a year with use a few times per week. Simply wash in cold water after every use. Then just compost them (they're biodegradable!). 

 

I like to eat avocado on toast for breakfast. After eating half of this one, I wrapped the left over in Bee's Wrap (with the pit still in it) and after 2 days it hardly oxidized! 

 

Speaking of going green here's a favorite recipe from Alice Waters' In The Green Kitchen.

If you've been following this blog, you're familiar with my home-ec philosophy and know that I never buy bottled salad dressings. Here's an easy recipe for a simple vinaigrette.

Put a small peeled garlic clove and 2 big pinches of salt in a mortar and pound it into a paste. Add 2 tablespoons red wine vinegar (or fresh lemon juice) and freshly ground black pepper. Taste and add more salt if needed. Allow to macerate for a few minutes, then whisk in 3-4 tablespoons good quality extra-virgin olive oil. Taste and adjust seasonings. Use this when making a nice green salad.

 

I collect mortar and pestles. This is a Mexican molcajete. If you don't have a mortar and pestle you could just use a garlic press and a jar.