Getting rid of food: Garbage disposal vs. trash

The other night, I was cleaning up after dinner and realized that I splitting up the food scraps between the trash bin and the garbage disposal. I asked myself, "Self, what's better for the environment?" Obviously, the best choice is to compost peels and cores in a compost heap, but unfortunately my current status as an apartment complex tenant isn't conductive to the compost piles similar to those like my grandfather used to keep.

Here's what Shift Your Habit has to say on the matter:

Believe it or not, it’s actually better to throw food away and have it be taken to a landfill than to turn it into puree via the kitchen sink.

Pushing food scraps into the garbage disposal does not make them disappear. It only adds to the solid waste that enters the wastewater treatment facility. This sludge not only requires additional chemicals for treatment, but when strained-out must ultimately be transported to a landfill anyway.

Unfortunately, not all sewage arrives safely at the treatment plant. Some pipes break, sending raw sewage spilling into streets, rivers, or beach areas and wreaking havoc on aquatic environments and human health and comfort.

Currently reading: Double Delicious

I'm currently reading Double Delicious: Good, Simple Food for Busy, Complicated Lives by Jessica Seinfeld. I know, I know. It's you choice in whether you believe she pulled a Mark Zuckerberg, stealing the idea of her first New York Times bestseller for extolling the virtues of purees. However, it is a well-known secret ingredient to get kids (or in my case, a boyfriend) to eat veggies.

My review of the book: it was worth what I paid (i.e., a free borrowed loan from the library). There are some helpful tidbits:

• Use a cast-iron skillet. You won't need as much oil to cook your food, and you get the added bonus of more iron in your diet. (When I was running cross country many moons ago, I was iron-deficient. My doctor also told me to use cast-iron skillets or woks.)
• Store your oils in a dark, cool cabinet---not on your stove. Exposure to oxygen, heat, and light can make them rancid.
• Use purees. Start with non-green vegetables (cauliflower, butternut squash, sweet potato, carrots, zucchini, and yellow squash) because you'll notice the taste less when you mix with other foods.

I will certainly try to add more veggie purees to my meals. More to come...

Gadgets for the tiny kitchen

For much of my adult life, I've been cursed with tiny kitchens, including one in Boston that was a closet converted into a gallery kitchen. Right now, I have a 8'x7' kitchen in DC; that's enough for a dishwasher, fridge, sink, and some storage and counter space. It's not much, but it's ours (or at least rented).

To conserve space or simply make our lives easier, here are some of the things that help:

My dream kitchen

I discovered this site, Houzz, when I was helping my sister model her new home. Houzz is basically the Flickr for home pictures, where you can save all your ideas and share them with your contractors, vendors, or friends. Here's my "idea book."

Here are a few pictures from my dream kitchen. (I can't take credit for these pictures, they came from Houzz.)

eclectic kitchen design

How to make brussels sprouts taste, gasp, good!

It's quite possibly the most feared and loathed vegetable by children everywhere---brussels sprouts. Is it weird that I actually like brussels sprouts? I didn't actually have my first one until I was in my mid-twenties (I think I'm past that age bracket now - yikes) and was amazed at how pretty and tasty they were.

Proponents in the brussels sprouts camp (i.e., Whole Foods) claim the following:

• They lower cholesterol
• They protect your DNA (don't ask me to explain the science behind this)
• They help protect you against cancer
• They can detox your body

It's almost too easy, but making brussels sprouts taste good is just that. If you are buying from the stem, pull the buds off gently. Most of the time, you'll see them off the stem and prewashed. That's fine too. Cut them in half removing the first layer. Throw them on a pan with a little olive oil. Then add tiny chunks of chorizo (that's the secret ingredient). Add sugar (it's tastier with raw sugar cane) and a couple teaspoons of soy sauce (low sodium if you have it). Saute on the pan for several minutes and out comes magic.

Thanks to Whitney who taught me this recipe originally with green beans instead of brussels sprouts!

Deciphering the hippy lingo

When I shop for food, it's always nice to see words, such as "fresh," "local," or "organic" on the package, but how fresh, local, and organic is it really? I have to admit, I really didn't really know until I read up. A Clean Life in a brochure that I picked up a farmers' market describe the terms as the following:

Fresh - only a few days since it was caught or harvested

Local - food that is sold within 1-200 miles

Seasonal - produce that is the freshest and tastiest

Sustainable - in food terms, that means a balanced cycle that supports farmers, customers, and environment

Organic - grown without synthetic fertilizers, pesticides, or herbicides

Certified naturally grown - grown with the same standards as organic but with small farmers particularly in mind

Grass-fed, cage free, hormone free, antibiotic free - it is what it sounds like

A Clean Life goes on to say that if each American could eat just one meal per week made from local, organically grown produce, the U.S. could conserve 1 million barrels of oil each week. That, eh, you know, food for thought.

You can find way more info at freshfarmmarkets.org, including recipes and farmers' markets in the Greater DC area.

CSA sign-up time

It's Feb. 1. While I'm still clinging to my new year's resolutions, I did finally cross off an item on my to-do---renew my community supported agriculture (CSA).

I first used CSA when I moved to DC (about a year and a half ago). Since I wasn't commuting anymore (with extra time on my hands) and knew virtually no one in the area, I decided cooking would be my hobby.





If you're new to CSA, you can find a local share on LocalHarvest.org. I use Norman's Farm, which features fruits and veggies from multiple farms. For an average of $14 a week, I get more than enough of my fruit/vegetable food group. I do have to supplement it with eggs, dairy, and meats from the regular supermarket. Although the season can start out slow with limited choices, it definitely pays for itself throughout the year. The only downside is that I have to drive to the pick-up site. If you are sans car and prefer delivery, you can also try HarvestDelivered.com, which I've also considered. It's a little bit more expensive since you are also paying for the delivery fees.


The best part of taking part in CSA is that it forces me to eat the good stuff more and explore new recipes for veggies I've never heard of before, like this:

It's called a turban squash. I had no idea how to carve it or cook it so it was a fall decoration last year.

More strangely beautiful vegetables to come in May!