Green Tomatoes, Apple Peels and Orange Rind . . .
Hello Reader,
Food prices have gone and are continuing to go up. And most of you already have higher grocery bills because you are purchasing more expensive products to avoid your allergens.
Even if you are mostly cooking from scratch, alternative products are more expensive. I recently made a pizza crust that called for 6 different flour ingredients to try to take the place of flour in the recipe.
So to help a little with your budget, in the next several weeks I will be sharing a few unconventional tips for being sure you get all the goodness out of the food you are purchasing.
Today we are talking about using up the last of that tomato harvest as frost hits your garden.
Next week we will talk about apple tea (hint - start saving your apple peels and cores (without seeds) now in a container in your freezer) and then we will talk about orange peel tea! Again - start saving your orange (& mandarins, clementines, etc) peels in a freezer bag or container in your freezer. Just rinse before peeling and you're going to be ready to make tea in no time!!
Do you have tomatoes you have picked off the vine before the first frost? What are you going to do with the very green ones? The ones with no trace of pink appearing usually don't turn red - but they make excellent refrigerator pickles!
This week's podcast is for two varieties of refrigerator pickles that you do NOT have to can! Here's the link.
And when you make that apple pie, crisp or sauce, put the peels & cores in the freezer to get ready for the next episode!
Until then, Keep Cooking to Enable Those You Love to Flourish!
Blessings and Joy,
Cindy
Cindy Sullivan, MPH, RD, CHES
The Kitchen Table podcast
FoodSensitivityKitchen.com
Food Sensitivity Kitchen
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