Zero Waste Challenge

So, for 2010, I will be devoting the year to eliminating waste that goes to the landfill, and reducing the amount of waste that goes in the recycle bin. I think a full year will be sufficient time to find alternatives for both the things I throw away all the time and that infrequent items. I will be evaluating both my the waste I throw away at home and away from home.

Of course, with my greener lifestyle, I have already been taking steps to reduce the amount of waste I generate that ends up in the landfill. These are some of steps I have already taken.

Recycling: of course, recycling is a great way to keep waste out of the landfill. However, the process is still uses a lot of energy and produces pollution. Reducing waste is a better option.

Compost: I have been diligently composting kitchen and yard waste that can be composted including biocompostable paper and plastic items. I have even saved compostables during the winter to start a fresh pile in the spring. I have even brought home biocompostable food containers from eating out to add to my pile. For more information about composting, check out this article.

Using cloths for cleaning instead of paper towels.

Reusable Shopping Bags: I have been diligent about using reusable shopping bags at the grocery store. I will commit to use reusable bags for more of my shopping.

Water Bottles: I carry a water bottle and avoid purchasing bottled water.

Saving and reusing my glass jars, tin cans, metal pie plates, plastic food containers, boxes, bags, and any other containers I can find a use for.

Repurposing: I have been repurposing may items from denim to thrift store yarn and wire hangers to make useful household items.

Donating to Thrift Stores: Usable items that I no longer have a use for, and can not repurpose, are donated to my local thrift store so they can find a second life in another home.

Eliminated the use of paper and plastic plates, cups, and utensils by using real glasses, plates, and utensils at home; even for outdoor parties.

Home canning fruits and vegetables that I grow in my yard in reusable canning jars.

Using reusable holiday wrapping.

Packing waste-free lunches.

For all of these efforts, I still have some items going in the garbage can. Although my can is never full, and rarely even half full, I feel like I could be doing better. Continue reading this year to see more posts on my Zero Waste Challenge.

Apricots in Abundance

This year we have apricots in abundance. However, we have enough canned apricots and apricot jam to last for years. Trying to be eco and budget conscious, I have been trying to use up them up rather then letting them go to waste. Last sunday, I made frozen yogurt pie with some of them. This recipe is originally from my aunt, Ilse Ehlert. It is excellent with any type of stone fruit or berry.

Frozen Yogurt Pie

Filling:

2 small yogurts; either plain or the flavor of the fruit you are using.

1/2 cup mashed fruit

8 oz. cool whip

Graham Cracker Crust:

3 small pkg graham crackers

4 tbls. butter or margarine melted

2 tbls. sugar (optional)

Crush graham crackers until they are fine crumbs and pour them into a 12" pie plate. Mix sugar with the graham cracker crumbs. Pour in the melted butter or margarine and mix with crumbs until thoroughly coated. Gently press the graham cracker mixture onto the pie plate to for a crust.

Mix all of the filing ingredients together and pour into the graham cracker crust. If you are using store purchased graham cracker crusts, you will have enough filling for two pies. Freeze the pies for 45 min to 1 hour before serving.

I think that next time I use this recipe, I will try substituting whip cream for the cool whip. It should turn out and cut out all the corn syrup, hydrogenated oils, and preservatives.

Fresh Apricot Jam:

This morning I made some fresh apricot jam to eat on our toast. This would also be an excellent topping for pancakes, waffles, or ice cream. What I did was fill my food processor with pitted apricots (about 4 cups). I then added a few squeezes of lemon juice (2-3 tbls) and about 1/2 cup sugar. I blended the mixture until it was a smooth consistence. It was fabulous!

Apricot Pork Chop Glaze:

Last Sunday, I made a fabulous, asian inspired, apricot pork chop glaze. I started with about 1 cup of pureed apricots. To that, I added about 1 tbls. ground ginger, 1/8 cup chopped fresh chives from my garden, 1-2 tbls. soy sauce, 1 clove crushed garlic, and a bunch of brown sugar. I brushed it over pork chops while I was grilling them. They turned out really yummy.