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Nov 3, 2011
Storing fruits and vegetables
Burpee  Edible Gardening Team Members

Families are tossing out about 14% of all food they bring into the home, according to research at the University of Arizona. That’s an average of 470 pounds of food per year! Fresh fruits and vegetables make up a large portion of that poundage, mostly because it goes bad before it can do your body good.

To help you say, “Whoa” to waste, Vegetarian Times editors have developed a helpful “Produce Storage Guide” that offers tips on how to lengthen your fresh food’s shelf life. The magazine also shares a chart on the fastest to slowest spoilers, or “What to eat first.”

Read the full Vegetarian Times article, “Spoiled Rotten,” online.

And if you find you still can't eat all that healthy produce you've grown this year, connect with a local food pantry through organizations like AmpleHarvest.org. They'll help you donate surplus eats to those in need.

Reader Comments (2)
A very good suggestion and our operation will donate the vegetables produced to a feeding operation in town called "The Lord is My Help". The primary goal is teaching folks how to raise food for their families and the produce is simply that grown in the process of teaching.
I have two suggestions that I'll tell you about. The first is being done in an attempt to reduce cost as is most everything.This wood is used to build raised beds for those who need it. We have solicited a number of merchants to donate pallets they will not reuse. They are disassembled (very labor intensive) for the wood. Sort them looking for hardwood (primarily oak) and check them for the number of nails per board. I've found no local source for utility grade oak.
Second is approach the grocery stores to ask for produce they must get rid of (spoiled) and use it for compost. This should be a great source for green stuff to compost. I'd bet someone has already done this before me. I recall seeing this done in my childhood (depression) for hogs.
Thursday, November 3, 2011 | Junius
For years, we and others had been donating extra garden items to the restorium in town. A couple years ago the manager was changed, and a state supervisor came in for a while to train a new manager. The state supervisor put out word that no more donated food could be accepted, cause all food that was used there had to be inspected. There had not been a case that I know of where someone became sick from the donated food, and secondly, what is the percentage of food that is purchased actually gets inspected. It sounded like another case of goverment buracracy.
Thursday, November 24, 2011 | Roger Miller
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