Tracy Hvezda-Lehtola

I will take a fridge and pantry inventory to stay up to date with what I have at home before I go grocery shopping.

I will learn about the foods that grow locally and try gleaning or foraging.

If I am missing an ingredient for a recipe I will find a substitute I have on hand and use that instead.

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 attend an event from the Save Food, Spend Less Challenge - Calendar of Events.

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 2 batches.

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

I will learn about what food is still safe to eat if portions have gone bad and make sure to utilize the edible portions if I can.