Friday, March 25, 2011

Food Waste Friday - Living On The Edge

I don't have any food waste to report this week, but I am quaking in fear (okay, mild exaggeration) about a couple of items. After my success with my first Italian loaf last weekend (gobbled up by family at my sister's birthday dinner) I decided to make focaccia bread. Although delicious, the recipe also turned out huge. We have been ever so slowly eating a slice here and a slice there, and I'm a little afraid it's going to end up moldy before we finish it.

Which would break my heart.

I'm also mildly nervous about my sprouts. But first, let me tell you how awesome they are. Every night, I pull a chunk of sprouts out of the mason jar and put them on my husband's lunch sandwich. I add a little water, swish it around, and pour the excess out to keep things moist, and the next morning the mason jar is full again. It's the coolest thing!

The other cool thing is that they are a million times greener than the kind you buy at the store. Since they're just sitting in my window, they get to soak up a lot more sun than the sprouts that are quickly loaded into the back of a truck and then left to languish anemically at the grocery store.

But, this never ending source of sprouts has me wondering if they're going to go bad at any point. I know technically they're growing and should be fine, but the ones at the bottom of the jar are packed in there so tightly that the little leaves are trapping water against the glass, even after I turn the jar upside down. Hopefully they are getting just enough moisture, and not too much.

This is my first experience growing sprouts at home (besides watching my mom do it as a kid) so I guess if they do go bad, it is just part of the learning curve. I've already gotten a week's worth of lunches out of this one jar, so I'll count it as a success either way. Next, I'm going to get some basil seeds started indoors.


  1. Freeze your Foccacia! I bake a batch quite often and it will freeze well, so you can avoid food waste and enjoy it again in a week or so.

  2. I second Jennifer - there's nothing like having nice bread in the freezer to complement a good meal that just needs that little something else...

    Of course, for me, bread is always that little something else.

  3. Thanks for the tip! I never would have realized it can be frozen. Now for saving the sprouts...


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