In The Kitchen: Adding Life to Your Groceries

Last week on the blog I started a new collection of talks around being In The Kitchen. I don't know about you, but here at LSK we've been talking so much about how this time has changed everything for us. Things that we used to think were such a chore have now become a cherished part of our routine, and we're finding ourselves digging into new passions like never before. One of those passions for me has been spending time in the kitchen – taking extra care in what I prepare, and all the steps along the way.With things being the way they are recently, I've been thinking so much more about what I use and how I use it. This week I want to share a few tips on how to preserve those precious groceries we're buying and make them last as long as possible in order to reduce waste and save on fewer trips to pick up groceries.More than ever, I think I am realizing why my mom is almost mentally trained not to waste any food considering the culture during her childhood. I always had no problem tossing certain things, but now I have a greater appreciation for what I put in my straw bag at the farm shop. These times have brought more scarcity than we have experienced in our lives, and I am all about making my produce last as long as possible + for the first time have researched what veggies remain fresh for longer.I wanted to share some tips that have really helped me. It has been such a new topic to educate myself on!

SHELF LIFE

This article and graphic have both taught me so much!

  WASHING

• Rinse with water. You can use a vegetable brush on tougher roots.
• Veggies will hold the longest if you wait to wash them right before use.

TOOLS

• Swag Bags: It keeps our veggies fresh for up to two weeks + they are made with the healthiest materials.
• Almond Cow: Jase and I were having a hard time keeping almond milk in stock. It was always out at the grocery store after quarantine started, so this has been an absolute game-changer. And it only takes 5 minutes!

HERBS

• Your herbs will be happiest standing in a glass of water, where just the stems are wet.
• Store in the fridge or on the counter.

ROOTS

• Store in the refrigerator in a container with some airflow.
• Keep potatoes in a paper bag to minimize light exposure (that is what causes them to sprout!).

GREENS

• Refrigerate in an airtight container.
• They like a little moisture but not too much. Sometimes it helps to add a damp paper towel into the container.

TIPS

• If you feel like you won't use your veggies or fruit before they will get bad, freeze them! Did you know even raw butter and cheese freezes well? Cut, peel, and remove excess from your produce, and store in these biodegradable storage bags.
• With bread that is going bad, make croutons!

Info source: @wearebrightland

In The Kitchen: Adding New Purpose To Your Cooking Routine

I have always known that I have an affection for healthy food, a fascination for the origin of where organic produce is grown and harvested, and a love for experimenting with new recipes and flavors, but I have come to notice that time and lack of energy from a full schedule eliminated space to explore and grow in these passions. Cooking became more of a chore, gardening was a no-go since we weren't at home long enough to sustain it, and sometimes just picking up dinner from the Erewhon food bar was way easier than thinking about what to whip up. Not to mention, the task of cutting veggies and doing dishes just seemed daunting and anything but enjoyable.It's like a new world has opened up during this quarantine time. Cooking has become what I look forward to every day, our garden is thriving, the local farm we discovered is my happy place to buy organic and biodynamic produce + support a small business, and dishes seem like a breeze. I have been cooking almost every night with the windows open and the Florida Georgia Line radio playing, and Jase sometimes is creating the most beautiful cocktails next to me with freshly squeezed watermelon and orange. I am more intentional about using the produce we have because not many other options like we had before are available, and I have such a strong desire to feed our bodies with nutrition to keep our immune systems strong!I started a Master Class and Alice Waters is inspiring me to plan meals based on the ingredients I get from the farm, and it has brought about this whole new light and intention to cooking and meals! This time is truly bringing new purpose to what used to be a mundane activity. Now I cook out of necessity for health, conserving the produce we have, and it has allowed so much space for creativity. Who knew that I would develop a new excitement for making homemade salsas from the pretty tomatoes or roasted carrots from the cookbook I never had a chance to look through? There are truly so many silver linings in this time of unknowns, sadness, loss, and confusion. Embracing them makes every day a little brighter!How has this time added to your cooking routine?I'm excited to share with you over the next few weeks a few of the things I'm doing in my kitchen right now as a part of my In The Kitchen series – things like how to maximize your produce, what to grab when shopping, growing your own greens, and more.Follow along with me here, or at my Instagram where I often post a meal I'm cooking or kitchen must-have I'm loving. xShop My Look Here: Top, skirt, sunnies