Can-Do Real Food had its genesis about 6 summers ago when I worked as a farm laborer (yes, me!) for about eight weeks. It was hard work and I ate a lot of Advil those days. As I had helped establish a local indoor food market in West Virginia, other than some small gardens at home, I had never “farmed.” I am NOT a farmer. I am not even a good gardener. This is why I LOVE my farmers. Thank them every chance I have for producing food for me to eat.
My job then becomes important: how can I use these foods raised with such dedication and effort in all kinds of weather, how can I be careful not to waste any bit of this nutritional yumminess.
Let me help you with some daily tips. With all the other projects I have, I will limit it to short tips. Please add your own in the comments on the blog or on Facebook when it gets posted.
FREE SOUP: Some have called this “Depression Soup”, as the concept was taught to them from moms and grandmothers who lived through financially hard times. When you trim your produce for salads or for cooking, put all clean pieces into a container (I re-use and re-use and re-use a gallon ziplock) in the freezer. When the bag is full, pull out a dutch oven, fill with your veggie scraps and a potful of water. Simmer 1-2 hours for veggie stock and the basis for a flavorful soup.
(Then rinse the bag and let it air dry and re-use it with more veggies!)