Spunky brunette tries to save the world.
Spunky brunette tries to save the world.
Eco-friendly DIYs. Zero waste living. Green eating.
Today we're delving into native berries and low impact food sources... in the form of a delectable mulberry cobbler.
This quick and easy comfort dish stars turnip greens, and is a yummy weeknight favorite.
I probably make a variation of these Brothy Breens with Shiitake Mushrooms at least once a week.
Whenever you stumble across backyard-grown, pesticide-free, locally-grown food, you absolutely should make the most of it.
Click through for the step by step on making kumquat infused vodka, kumquat cardamom vodka liqueur, and a Spiced Kumquat Splash!
Read MoreThat, however, doesn't mean I can afford the most expensive vino - especially not when trying to buy organic or ethical products on a budget. So today on the blog: a first foray into buying greener, more ethical wines.
I hope you enjoy.
Read MoreSign me up! Raw, steamed, fried, or in a shooter, I will do my duty to save our shores.
The other day I was lucky enough to check out Charleston Oyster Farm, and Q&A them about what it means to raise sustainable seafood. Check it out!
Read MoreWhen 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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Kumquats are basically citrus' wild party girl: the peels are sweet, the fruit is sour.
When I stumbled on a small tree covered in unused kumquats, I decided to do another Waste Not, Want Not Challenge. "What does it matter, it's just one tree?" I was asked.
With 925 million people hungry worldwide, it matters. Here's how much food that one tree generated, and here's why taking the Waste Not, Want Not Challenge will change your relationship with food.
Read MoreThis weather has me craving hearty, nutritious food, and this delightful slow cooker recipe from The Fresh Beet's Ashley Galloway Thomas is perfect for a chilly Sunday evening.
The best part? You can make it without generating any plastic packaging waste! Bon appetit!
Read MoreA 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 MoreWhich brings me to my next Waste Not, Want Not project: Sour Orange Limoncello! It's bright, orangey goodness. Click through for the recipe!
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
