If the best way to keep a neat and tidy house is simply having less stuff, I’m failing miserably because of my desire to use “waste” rather than throw it away. This is especially difficult in my tiny kitchen because I’ve been trying to find a use for every food scrap. My entire kitchen windowsill is full of herb cuttings and the root ends of vegetables that I am trying to sprout. Whatever we can’t eat or use in some way goes into either the worm bucket or outdoor compost. Besides not buying more food than we can eat and letting it go bad in the fridge (I let a sweet potato rot recently and was so sad), I’ve been consciously trying to minimize the amount of food that ends up in the compost.
My most recent waste reduction project was inspired by this post from the Kitchn on how to regrow food scraps. I just happened to have many of these particular veggies in my fridge already! Continue reading