Spunky brunette tries to save the world.
Spunky brunette tries to save the world.
Eco-friendly DIYs. Zero waste living. Green eating.
Maybe this is my inner Florida gal rising to the surface like a hangry alligator, but backyard-grown citrus is one of the things that makes life worth living, especially when those golden juicy fruits are encased in soft, edible peels.
When life gives you fresh Meyer lemons, eat the whole dang thing, peel and all.
Read on for 13 Ways to Use the Whole Meyer Lemon, Including the Peel.
Read MoreThe beautiful thing about Florida, other than the endless array of mind-blowing news stories that somehow all manage to feature a giant reptile, is the citrus.
Our neighbor Valerie gifted me a massive bag of sour oranges, and y’all know how passionate I get about using every single bit of backyard-grown produce because of how much less of an environmental impact it has.
Ok, let’s be honest: I’m totally trying to justify these sinfully delicious Smokey Sour Orange Margaritas. They’re for the good of the planet, I swear. Cheers!
Read MoreI just had cake for dinner, if you want to know how my day was, and it was delicious. I’ve literally gone from giving up carbs as a New Year’s resolution to cake for dinner, which I am justifying because it’s cheaper than therapy and no one raises an eyebrow when you eat cake alone (unlike my beloved wine)… and I’m still working from home in a strict spandex-only uniform. It’s best to lean into those pandemic silver linings, y’all.
But let’s get to why you’re all here (even if it’s just you, Mom!): a gooey, fluffy, slice of citrusy goodness. You’re jonesing for some Meyer Lemon Upside Down Cake.
Read MoreDisclaimer: Baking requires patience and poise that I frankly don’t have and also don’t aspire to. If you landed here expecting Martha Stewart, honey, you better brace yourself. My celebrity chef idol is the Swedish Chef from the muppets.
Now that we’ve cleared that up, let’s dive into some quick, easy, and delicious Whole Meyer Lemon Bars with Raspberries and a Graham Cracker Crust. They’re just the thing to chase away those winter blues, and you get to use the entire lemon in this recipe, peel, pith, and all!
Read MoreI’ve just received a motherload of Meyer lemons, which I’m honestly pretty thrilled about, and in true Compost and Cava fashion, I’ve challenged myself to not waste any of them. Like, any of them. I hate food waste of any kind, and you can actually enjoy the whole Meyer lemon, peel included.
That’s right, get ready to eat some Meyer lemon peels, y’all. If you just made a face and said, “Ew, that’s gross!” please remember that you once also thought boys had cooties and wine tasted gross, so sit back down and keep reading.
Read MoreThe original concept for this recipe was actually a green tomato pie, but frankly, I suck at pie crust. After two failed attempts, I got my brilliant idea to do a savory green tomato cobbler, and let me tell you, it’s much easier and much more delicious.
One of my other favorite comfort foods is a yummy BLT with crispy bacon, good quality bread, and a basil mayo, which inspired this green tomato and bacon-based savory cobbler. It’s warm, fluffy, juicy, and filled with the flavors of summer… and I think we could all use a little pick-me-up this year, right?!
Read MoreI have an enormous bin chock full of green tomatoes, thanks to a voracious mouse in my garden who is partial to ripening tomatoes. I would rather parcel this massive quantity of produce out than spend the next couple weeks buying veggies from the store and suddenly be swamped with more ripe red tomatoes than I can handle.
Good news: green tomatoes are not only edible, but they can also be flavorful and delicious when used properly! Any gal raised in the South will immediately think of the beloved favorite, fried green tomatoes, but they have so many more uses. Get your chips ready: today we’re diving into my green tomato salsa recipe!
Read MoreDid you know kale stalks are edible and also delicious? If you’re contemplating cooking with kale stems, whether to pinch pennies, consume more nutrients and fiber, or reduce your food waste, you should start out with this healthy take on a traditional spinach and artichoke dish!
Kale stems pack a serious nutritional punch, but they also add a much-needed crunch to your favorite recipe.
Read MoreToday on the blog: smoky, delicious roasted sweet potatoes with an addictive roasted garlic avocado aioli!
News Flash: homemade ice cream is a perfectly legitimate way to extend the shelf life of your excess fruit.
My fridge can only fit so many jars of jam and pickles before my boyfriend calls Homesteaders Anonymous. I passed that limit about 2 batches of marmalade ago - shut up and hand me my bonnet.
Here's my favorite new recipe: Spiced Kumquat Ice Cream. The peels are naturally sweet, and they take on a delicious candied texture when frozen. It's sinful, it's easy, it's a foodie-approved way to use up extra fruit.
Read More
A super easy Seville orange jelly recipe that will brighten your morning, and is the perfect counter recipe to the Sour Orange Limoncello post, leaving you with only the seeds and a thin husk of pith as food waste!
And some final thoughts on my first Waste Not, Want Not personal challenge.
Read MoreJust a girl who wants to save the world. And share some bubbles.
{Cheese addict. Hiker. Cooker, crafter, NOT cleaner. Australian Shepherd wrangler. Loves to play with food. Once dressed in a full body carrot costume for Halloween.}
Reese Moore
reese@compostandcava.com
Photo inquiries
www.reesemoorephotography.com
Welcome to Compost and Cava, a little green space on the web for all things eco-friendly. Want green living tips? Plastic free hacks? Plant-based crafting? Or just some slow living? You’re in the right spot, friend.
Let’s hang out. I’ll make the coffee.
Current spirit animal: Barred Owl
