Jill Gunderson-Gernes

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

I will learn about how to repurpose my leftovers into new meals and then try it.

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

When life gives me lemons (or other citrus peels), I will use the rinds to make a nontoxic cleaner.