Sam Ferguson

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 3 bunches of herbs.

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 1 batches.

I will freeze fruits and veggies, such as overripe bananas or avocados, to use later in smoothies.

In addition to using up my edible food, I will keep any extra scraps out of the trash by separating them for backyard composting, curbside pickup, or a drop-off program.

I will check to see what will be ready to eat in my garden or CSA box this week and plan recipes that use these ingredients.

I will properly store apples by keeping them on the counter for up to 7 days and then moving them to the refrigerator.I will keep them away from bananas and avocados, since those speed ripening. I will properly store 7 apples.

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 2.