Emily Fiamova

I will allow my kids to follow their hunger cues and set structure around mealtimes.

To keep berries fresh, place them on top of a paper towel in a sealed container to absorb excess moisture and reduce chances of molding. I will properly store 6 packs of berries.

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 learn about food storage and store food based on best practices to keep it from spoiling before it is used.

I will try 3 root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

I will purchase produce and meat directly from a local farmers market and make 6 meals.

I will intentionally buy ugly produce at the grocery store, farmers market, or sign up for an ugly produce CSA box.

I will plant an herb or vegetable garden at my home or community garden.

I will check to see what will be ready to eat in my garden or CSA box this week and plan recipes that use these ingredients.