Gwen Wasmund

I will create a cookbook or recipe collection of go-to meals for my household to make meal planning easier.

I will plant an herb or vegetable garden at my home or community garden.

I will allow green, unripe avocados to ripen on the counter then transfer them to the refrigerator. Once cut, I will keep the pit in and rub the avocado with lemon or oil to reduce browning. I will properly store 4 avocados.

I will buy loose produce with a reusable bag or food from the bulk section to get the exact quantity I need.

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 organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.

I will put carrots and celery in jars filled with water to keep them fresh, crisp, and easy to grab for up to a week. I will properly store 4 veggie snacks.