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Get Your Greens

Get Your Greens

This summer I’ve been much alternating between watermelon and cantaloupe, with the occasional exotic sweet melon thrown in for change. This bucket shows you the rind from the sweetest, ripest, most fragrant honeydew – the first one of the season. Nothing compares to its syrupy sweetness!

What you can see (clockwise left to right):

  • Kale stems (just can’t wait for them to cook down)
  • Honeydew rind
  • Orange peels
  • Lemon halves (6)
  • Rose leaves
  • Organic local apple core
  • Vidalia onion skins

What you can’t see:

  • Lots more honeydew rind
  • Garlic skins
  • Banana peels

What I made with all of that:

  • Honeydew Orange Banana Smoothie
  • Kale Sauteed with Onion & Garlic & Cider Vinegar
  • Lemon Caper Chicken

Have a great Labor Day Weekend all!

 
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Posted by on August 31, 2013 in The Daily Bucket

 

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Toss-It Tuesday: Vacation

I’ve been away exploring beaches and climbing mountains in the Pacific Northwest while back in the ATL, fruit has been rotting in my fridge. Guess my house sitter opted for frozen pizzas and bagels instead of the good stuff…

What you can see (clockwise left to right):

  • onion skins
  • rotting peaches
  • a smattering of dried & fresh flower petals from my daughter’s fairy house construction (center)
  • Watermelon (cut up for more efficient composting)
  • black banana peel
  • a wrinkled peach
  • a rotting apricot
  • teabag (minus string & tag)
Toss-It Tuesday Vacation

Toss-It Tuesday Vacation

What you can’t see:

  • half of a moldy cantaloupe
  • more watermelon
  • paper from two garlic cloves

What I made with that:

In a nod to my coastal adventure, I made a quick Linguine with White Clam Sauce using onion, garlic, canned clams, butter, olive oil and white wine.

 

 

 

 
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Posted by on June 18, 2013 in Toss It Tuesday

 

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Bland Bucket

Um, yeah, can you tell we’re running around?  Here we have cantaloupe rind – not even chopped like I normally prep it for easier composting – and an entire bunch of practically black banana skins.  That’s all the food I prepped for the entire day.  Melon for breakfast, no lunch and  dinner out.  But it was an amazing ballet recital & spring concert!

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Secret Smoothie Tip:  I hate soft “ripe” bananas, so when they get to that mush point I’ve got to do something or throw them out.  I hate banana bread too, so, here’s what I do: peel the bananas, gently break them into chunks (you won’t even need a knife) and put them in a single layer on a cookie sheet.  Cover with wax paper or plastic wrap (if you aren’t opposed to it) and freeze.  When they are firm, toss them into a freezer bag, and bingo – banana ice cubes for smoothies.  Or, a cold, creamy, sweet snack!

 
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Posted by on June 1, 2013 in The Daily Bucket

 

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