Megan Sheehan

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 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 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.