Sharon Dischinger

I will check to see what will be ready to eat in my garden or CSA box this week and plan recipes that use these ingredients.

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 5 bunches of herbs.

I will freeze leftover food items or meals for later. The freezer is my food-waste-reduction friend!

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 2 avocados.

I will try a new method of food preservation, such as canning, pickling, drying or making jam. I will try 3 preservation techniques.

I will freeze fruits and veggies, such as overripe bananas or avocados, to use later in smoothies.