Recently I have failed to live up to my internet reputation. There hasn't been a mouldy carrot round here for some while (or even a floppy one). I'm not boasting though. This season it looks as if tomatoes may be the new carrot.
This half a tomato sat on the kitchen worktop for a couple of days and went mouldy right in front of my eyes. No excuses.
That was the only food waste.
Unless you count the eight jars of exceedingly runny marmalade.
Some might say it was foolhardy of me to even dare make marmalade, given my knack for producing runny formats of nearly everything, from yogurt to fudge. But last year I succeeded in producing a good batch of marmalade and this year I thought I'd give it a go again.
You don't make marmalade for the sake of making marmalade. You make it to experience the life lesson of learning to love repetition (shredding the peel goes on and on and on and on, and then on some more and more and more until finally, when you think you can shred no more, there's one lonely orange left), and for the multi-sensory experience; the zingy smell and the heartwarming colour. A little bit of summer sunshine in a winter kitchen.
Last year I read Nigel Slater's 2009 discourses on marmalade making, which I liked very much, but used a different recipe. This year I used his recipe.
I soaked all the peel overnight, like Nigel says.
I bagged up the pith and the pips, like Nigel says.
I boiled it vigorously, like Nigel says.
I did lots of 'saucer' tests with sloppy marmalade and finally gave up hoping for it to set, and jarred the whole lot anyway.
I'm not the only one with marmalade issues. Lili at Creative Savv had some too, and came up with a good trouble shoot.
So my marmalade won't become food waste. Armed with a bottle of Certo (pectin)
and some lemons (which Nigel certainly doesn't advocate), I'm aiming to rescue it, a jar at a time, until I too, have a batch of superior marmalade!
Food Waste Friday was dreamt up by thefrugalgirl.com, to encourage people to use up food instead of waste it.