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 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 MoreWhen you’re trying to eat local and organic, it helps to pinch pennies which means buying what’s in season and cheaper but also using every single bit of those veggies and fruits.
Which is exactly why we’re delving into the 5 food items that can be used to help you preserve your perishables and eliminate food waste and how to use them.
Read MoreMost people aren't familiar with the loquat, and don't realize it's edible.
For those living in areas with loquats (most of the Southeast and California in the US, though they can be found worldwide), these tasty fruits are a delicious, low-impact food source. And loquats make one HELL of a fruit salsa. Click through for my Loquat Peach Salsa recipe!
Read MoreToday we're delving into native berries and low impact food sources... in the form of a delectable mulberry cobbler.
When we left last off, I was drowning in a heap of delightful miniature fruits. Backyard grown (no pesticides or fertilizers), packed with vitamins, and destined to fall and rot, I committed to not letting any of the 37 cups of kumquats go to waste.
So today we explore the wonder of chutney! Click through for a delicious kumquat chutney recipe, which will extend the shelf-life of excess fruits for more than a month.
Read MoreNews 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.
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Just 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
