Ask: What not to save?

I was recently asked, "Are there any leftovers you do *not* save?"


This was a tough one for me, I save a lot.

I really don't save things that can't go into the stock pot:
onion skins, carrot peels, pork, brassicas (broccoli, cauliflower, cabbage, etc.)

I also don't save things I find I don't use.  These are things that are useful to other people but I don't use them:
citrus peels, chicken livers, overripe bananas

I rarely freeze finished meals. We usually pick at them until we are sick of them or eat them too fast to save. I may save parts, leftover meat is a prime example, in ready to use portions, but I don't usually save, say, casseroles or finished one pot meals. I probably could save these things, but I find I don't use them that way.


I am trying, (albeit, with some limited success) to streamline my leftover and storage processes. I am making a goal for myself to only keep what I have a real plan to use. "Someday" and "Might Be Useful" are not plans!  It may help if I put a note on things that might not be obvious, in case I forget what crazy experiment this "object" was supposed to be a part of. So if I revisit this question in the future, my answer will be different. As the tastes of our household change so will what I save.

To be clear, even though I do not save these things, I do compost them. So while I don't toss them in the refrigerator, they don't go into the trash.

Thank you so much for the question!

Thoughtfully,
Kristin

P.S. I would love more. Ask away in the comments below.

Ask #1 Labeling Leftovers

Raven Skamaniac asks:
Hey Kristin!
I'm wondering how you consistently label and store leftovers so that you know what you've got later. I'm good at sticking stuff in the freezer, not so good with labeling in a way I can read later!





Well Raven I have to be honest my freezer is a mess, but your question inspired me to try to reorganize it this weekend! If I succeed I will post my process here. If I fail I may let that comment fade into memory and hope no one asks!.

I do however have a few strategies that help me keep track of things even as they are unorganized.


1. I use clear containers whenever possible.  Freezer bags, clear plastic containers, glass jars it is so much easier to find things when you can see them! This is essential in the refrigerator. I find that if I put anything in the fridge in a opaque container, I eat it myself or it rots. I use plastic wrap on plates/bowls so it is easy to see what there is.


2. I standardized the recycled containers. While I buy many things that come in reusable tubs, I recycle all but one brand of quart sized yogurt containers, and the clear tubs that soup and Thai food come in. I also have a stash of cup sized yogurt containers and lids, but I have enough of them to last a lifetime, I do not collect those.  As a result I have three kinds of these lids, the large ones for the quart sized containers, the clear ones with a star in the middle for the soup containers and the small ones for the yogurt cups.

3. A Sharpie is my friend.  On the recycled containers I write on the top of each one what's in it and the date. When I wash the container the marker label comes right off ready to be labeled again.

Some people use systems of record keeping like a markerboard on the outside of the fridge or freezer, that they erase things as they use them, or a list where they cross things off as they use them. I never could get that to work for me. I utilize a pantry principle more often, where there are things I have on hand all the time. When I take the last one I put it on the list of things to buy or make.

Other than that, I use a fridge, and freezer scan to start my meal planning, I work around what I already have as much as possible. That way more things get used up and not lost.

I hope you find some of this useful, thank you so much for your question!

Thoughtful cooking,
Kristin