Our January Challenge is moving right along. As of last Saturday, we had spent about $125 on groceries for the month, so we're in good shape to finish on target. This past week we've been enjoying stir-fry, rice and beans, soup, fruit and fresh salad, and homemade granola with dried fruit. Not too shabby.
One of the biggest things this experiment has taught us is how much food we waste. In the past our refrigerator has been half full of leftovers and half used ingredients that we had no honest intention of using. I hate having the same thing three days in a row. So we've learned if we cook more than two meals worth of something, immediately freeze the extra for lunches and meals down the road. When we plan meals, we've also learned to begin with assessing what we have already. A lot less food goes to waste.
This is also helping as assess realistically what should we preserve during the growing season. This past year, we didn't freeze much, so we're getting low on frozen vegetables. Our peppers and green beans are gone. At this rate we'll be out of peas, broccoli and corn in the next month or so. I'm already plotting and scheming my garden and plans to put food aside this summer. In the weeks to come, i'll share some of my ideas and look forward to hearing yours.
One of the biggest things this experiment has taught us is how much food we waste. In the past our refrigerator has been half full of leftovers and half used ingredients that we had no honest intention of using. I hate having the same thing three days in a row. So we've learned if we cook more than two meals worth of something, immediately freeze the extra for lunches and meals down the road. When we plan meals, we've also learned to begin with assessing what we have already. A lot less food goes to waste.
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| Our fearsome guard dog keeping watch |
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