Earth Day 2017

Did you know that using a grocery delivery service (like us!) is actually more eco friendly than driving to the store? Opting for delivery instead of driving means fewer personal car trips overall, leading to reduced emissions, less congestion on our roads, and fewer fossil fuels used. Everybody wins!

At From the Farmer, we’re always looking for new ways to green our routine. We take our environmental impact seriously and we’re working hard to reduce our footprint even further. We use eco-friendly, reusable bags to deliver your orders, work to ensure our products are minimally packaged, and we’ve developed a set of environmentally conscious standards we use to guide our decisions and select our partners.

This Earth Day, we’re focused on reducing food waste. Almost half of the garbage that comes from our homes is waste from produce, both trimmings and uneaten food. Each year, Americans toss 60 million tons of fruits and vegetables into landfills, making produce the single largest component of all landfill material.

Composting can go a long way towards reducing waste, but there are other ways to reduce, reuse, and recycle your inedible vegetables. Skins, peels, and roots can all be a turned from trash to treasure, along with fruits and veggies which may be past their prime. So before you put that old veg in the bin, check out these easy eco-ideas!

The Freezer is Your Friend

Save those scraps—store veggie trimmings in the freezer for later use as stock base. Simply gather up any skins, trimmed parts, roots, or peelings and place them into your storage containers of choice, then pop them in the freezer. Transforming those trimmings into a quick veggie broth is easy: boil in water for 5-10 minutes with fresh or dried herbs, reduce to a simmer for 30-40 minutes, then strain. Bouillon, you’re busted!

Don’t Pitch it, Plant It!

Whether you have a whole yard or a tiny window box, you can turn veggie scraps into a functional garden. Almost any vegetable that comes with roots attached can be replanted. As you cut your veggies, keep the root end intact and set aside. Then, pop it in your planter and cover with dirt. Keep it watered and sittin’ in the sunshine and in a few weeks you’ll have a whole new plant!

Try this trick with:

  • Celery
  • Sprouted garlic
  • Onions, leeks and scallions
  • Lemongrass
  • Mushroom stems
  • Ginger

We’re Dye-ing to Try This

You can use fruits, veggies, and leftover scraps to make your own all natural pigments. These cool colorants can be used for fabric, yarn, food coloring, even face paint! Beets, spinach, red cabbage: any vegetable with pigment can be turned into dye. Just place your plant material in boiling water for ten minutes, then reduce to a simmer for one hour and strain. That’s it! And it pays to play with your food—some veggies yield seriously unexpected colors. Try this project with onion skins for an outrageous orange, while avocado pits and skins produce a pretty pale pink!