I’ve never been much of a daytime television watcher —
(yes, this is a rather odd sentence to use to begin a discussion about food waste!)
— but this post is taking me down memory lane, making me recall some of my earliest parenting days and what was, in all likelihood, a rather obscure cooking show on CBC television.
We had moved provinces with our 8 day-old daughter in the fall of 1996. Nearly 800 km (around 500 miles) from friends and family, and with only one vehicle which my husband took to work most days, there were times when it seemed as though the walls were going to close in around me. And on some of those long afternoons, desperately needing to see and hear another adult, I would end up flicking on the television. I wasn’t much of a cook back then, but one of my favourite shows was the now-defunct The Urban Peasant. Its host, James Barber, is not only responsible for the salmon recipe that became — and remains to this day — our Christmas Eve tradition:
… but I also have him to thank for this very sage advice about parsley:
Wash it and chop it and freeze it, he said, and then you’ll always have a supply of fresh parsley on hand.
To my I-barely-know-my-way-around-a-kitchen mind, that was a bit of culinary brilliance. It’s also a fantastic way to reduce food waste, because it seems to me that unless you’re using parsley every. single. day, there’s little chance of getting through a bunch before it turns to slime in your fridge.
Freezing that first batch of parsley all those years ago opened up a world of possibilities: what else could I freeze? I wondered, my pre-internet mind churning. Here’s what I came up with:
In addition to parsley, I also freeze that other item that frequently goes to waste: green onions. I wash them and chop them and then toss them into a plastic container, stirring them to ensure a good distribution of whites and greens, and then simply chop out a frozen section with a fork or a knife.
Also in my freezer? Jalapeño peppers. A while ago my grocery store decided they were no longer going to sell jalapeño peppers singly, but were going to make their customers buy five or six at a time, packaged on a foam tray and wrapped in plastic:
I complained to the produce manager, who sympathised, but said he didn’t make the decisions, and if I felt that strongly about it I should write a letter. Hmph! For a while, I refused to buy them, and made a second stop at another grocery store in order to purchase my single jalapeño, but then, one day, pressed for time, I succumbed and bought the damn package. Not wanting to waste the remaining five, and knowing that sweet peppers can simply be chopped and frozen, I figured there’d be no reason freezing wouldn’t work with jalapeños as well.
I de-seeded and minced them, and wanting to freeze them in one pepper-worth quantities, decided to use the silicone baking cups I use for making butter tarts at Christmastime. I squished the bits together, hoping it would freeze solid in a unit, and … it worked! Once they were frozen solid, I popped them out and transferred them to a plastic container.
I’ve also used the ice cube tray to freeze tablespoon amounts of the avocado-cilantro cream sauce from the Oh She Glows enchilada recipe. The sauce recipe makes far too much for one meal (IMO), and although we would occasionally use the leftovers to round out a snack of chips and salsa, more often than not a fair amount would still get tossed. Because this was really bothering me (avocados = California + drought = don’t waste them, Marian!) I figured freezing was worth a try. It worked like a charm and one tablespoonful was the perfect amount for one enchilada. Not only did this stretch one avocado to 15 enchiladas (three meals), it also made the two subsequent enchilada-cooking-sessions much less time-consuming.
One can also forgo the ice cube tray and simply drop tablespoon or teaspoon amounts directly onto a cookie sheet, and freeze things that way. This was what I did when I made this vegetable broth concentrate*:
Tomatoes are another great item to keep in the freezer, either fresh from the garden (washed and cored, but left whole, or diced to save time while cooking), or the leftovers from a can of whole or crushed tomatoes when you’ve only used a part can in a recipe. Also from the garden: kale, which I wrote about here.
Because we’re mostly-vegetarian, we eat a lot of legumes, and although I do use some canned legumes, I also like to cook my own from dried. Whenever I do this, I make a big batch and ladle them into lidded glass bowls and then store them in the freezer.
Another group of items I store in our freezer is grains, nuts, and seeds. Whole grains go rancid much more quickly than their processed counterparts because they contain the oily germ layer. Although not everything in the following list actually has a germ layer, I tend to follow the very unscientific, When in doubt, might as well stick it in the freezer! So in my freezer, you’ll find: brown rice, whole wheat flour, quinoa, oat bran, wheat germ, flax seed, chia seeds, pumpkin seeds, hemp seeds, walnuts, and almonds. I also keep dried blueberries and both dried and fresh cranberries in the freezer.
And last, but not least, I keep almost all of our baked goods in the freezer. The sandwich bread I buy at the grocery store gets stored in the freezer and taken out slice by slice. I also freeze nearly all of my baking; the muffins and cookies I bake for the kids to take to school go directly into the freezer as soon as they’re cooled. This means I never have to figure out what to do with stale bread, and we never have to regretfully toss days-old baking.
How about you? What do you store in your freezer?
*There are many broth concentrate recipes online, and although I did use the recipe I linked to, I omitted the salt. The salt would have made the frozen concentrate “scoop-able” (because: science 😉 ) but because I like to have control of the salt in my cooking I needed to freeze it in quantifiable units.