I let the refrigerator stocks run low this week. That meant that I had used up a lot of the vegetables we bought last week. At this time of year, meat goes straight to the freezer, if it isn’t going to be used within twelve hours. I had made a good, spicy vegetable soup that incorporated frozen vegetables and herbs in the freezer, and served it with homemade bread twice this week. I have just a couple of frozen meals yet in the freezer, and I expect to use them in the next week.
One thing I haven’t done is made stock from the old turkey carcasses in the freezer. It’s about time, or time to toss them. Frozen stock or broth keeps well, better than its original meat or bones. I’ve been a bit lazy about this – it’s the whole planning issue, getting the frozen bags upstairs, into the big kettle, herbing and spicing it, and simmering it down. The worst part for me is disposing of the remains. This time I am just going to strain out the broth and toss whatever is too big to pass through the colander. I really should do it on a Saturday since the trash is picked up on Sunday night.
We have much less trash than we used to. Eight months ago, it was a full bin plus a bag on the curb and both recycling boxes. Now it’s maybe a bag and one box; there’s a little more this week since some old paper is going out. I’m pleased with this. Not only is the food waste almost nil, but the trash is more than halved in volume. My personal goal is zero waste, no trash bin, and almost no recycling – which is much harder to do.
My newest project is to find or develop a no-plastic freezer container. Some people use glass jars, but this is a temporary solution, since the jar will have air space, making it no more effective than the little plastic boxes. My parents, years ago, used to freeze blanched vegetables in a coated cardboard container, rather like a Chinese take-out box. Does anyone know if these are available?