Farm Fresh Cooking to Prevent Food Waste

Founded in 1969, the Ecology Center is a nonprofit organization located in Berkeley, California that focuses on improving the health and the environmental impacts of urban residents. We address critical issues through a model of education, demonstration, replication, and advocacy. We envision a world where human activity nurtures the ecosystems that we all depend on — a world of sustainable cities; empowered, resilient communities; zero waste and zero toxics; equal access to healthy food; sustainable resource use; and a safe and stable climate.The Ecology Center’s mission is to inspire and build a sustainable, healthy, and just future for the East Bay, California, and beyond. We transform the ideals of sustainability into everyday practice. We deliver information you can act on, infrastructure you can count on, and leadership for lasting change.

Ecology Center

Learn how to cook delicious meals using fresh farm ingredients and reduce food waste - join us for a fun and educational experience!

South Berkeley Farmers' Market

Ready to transform your kitchen scraps into culinary delights while saving money? Say goodbye to food waste and hello to delicious savings! Join us for an exciting new year of the Farm Fresh Cooking to Prevent Food Waste Farmers Market Cooking series. Chef Helga Alessio, a graduate of the <a href="http://stopfoodwaste.org/" title="http://stopfoodwaste.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">StopWaste</a> Environmental Educator Training, returns to reveal more secrets to transforming your kitchen scraps into delectable dishes, all while reducing food waste and stretching your grocery budget.Tuesday July 16 from 3-5PM South Berkeley Farmers MarketThursday July 18 from 4-6PM North Berkeley Farmers MarketFriday July 20 from11AM-1PM Downtown Berkeley Farmers MarketChef Helga will cover everything from meal planning to smart shopping, efficient food preparation, cooking techniques, and proper food storage. You’ll walk away with invaluable knowledge on making healthy eating more accessible, saving time, extending the life of your food, and conserving water, energy, and resources. You’ll leave with a better understanding of how to make healthy eating accessible, save time, extend the life of your food, and conserve water, energy and resources. When you register, you’ll receive recipes in advance, so you can plan your Farmers Market purchases for the freshest, more seasonal ingredients.We’d also like to extend our heartfelt thanks to our partner, <a href="http://stopfoodwaste.org/" title="http://stopfoodwaste.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">StopWaste</a> for their invaluable support in making this cooking series possible.

<h3> Summers Series Food Waste Recipes </h3> Shop for ingredients at the Farmer's Market and prepare at home! Pickle Lemonade 4 cups lemonade (or 1 quart of water with juice of 1-2 lemons and sugar to taste)  about 1 cup pickle juices (from 8 oz Jar - dill pickles are best) 1 lemon, cut into slices Fresh dill, for garnishCombine all ingredients in a pitcher and stir to combine. Serve over ice and enjoy!Watermelon Agua FrescaGreat for bland of under-ripe melons! Use white rind under the skin for pickles. Just blend ingredients.  4 c cold seedless watermelon or cantaloupe 4 c cold water juice of 1 lime 2 tablespoons Sugar pinch sea saltSweet and Spicy Watermelon Rind Quick PicklesThe inner rind of watermelon is transformed into crisp and flavorful pickles. Use the recipe as a template to experiment by adding chile peppers, lemons, garlic or ginger.• 2 c inner watermelon rind• 1 c water• 1 c white vinegar• ¾ c granulated sugar• 2 Tbsp salt• 1 tsp black peppercorns, optional• ¼ tsp red chile flakes, optional1. Remove the green outer rind from the watermelon using a paring knife. Cut the white interior into cubes or strips.2. Add water, vinegar, sugar, salt, lemon, peppercorns and chile flakes to a medium saucepan, cover and bring to a boil over medium high heat. Reduce to a simmer and add the melon rinds. 3. Simmer for 5-10 minutes and remove from the heat. The rind should be translucent. 4. Transfer to a sterilized jars and let cool. Store in the refrigerator and consume within 3 weeks. Berkeley's Chef Marie is an educator at 18 Reasons, a Chef Partner of the Stop Food Waste campaign. See Hedonist in Moderation https://stopfoodwaste.org/tips/blog/watermelon-rind-quick-pickle-videoCrunchy Fennel Stem Salad With Peaches 2 medium fennel bulbs and stems, sliced paper thin 2 tablespoon olive oil 1 tablespoon fresh lemon juice ½ teaspoon sea salt freshly ground black pepper 2 peaches, pitted and sliced ⅓ cup chopped basil and mint ¼ cup crumbled feta cheese or shaved ParmigianIn a medium bowl, toss fennel, olive oil, lemon juice, salt, and several grinds of black pepper. Arrange the fennel mixture with the peaches, herbs and top with cheese.Page 2 Crispy Scraps LatkesUse any root veggies on hand, such as carrot, beet, potato, parsnip, turnip, celery root – even “wilted”.  Olive oil 3 c grated raw root vegetables + ¼ onion, shredded or sliced 2 eggs – or 2 tablespoons of flax seed soaked in 4 tablespoons of water until gelatinous  1 tablespoon flour/tapioca mixed with ½ teaspoon baking powder ½ teaspoon salt + some freshly ground pepperBlend eggs/flax seed, flour, baking powder with salt and pepper in a medium bowl. Add shredded veggies and mix well. Heat oil in a pan. Scoop two tablespoons of the mixture and press together before siding into shimmering oil. Crisp for about five minutes on each side at medium heat.Radish Leaf Salad with Corn, Tomatoes and Cucumber medium size cucumber 1 bunch radishes and leaves, washed well 1 ear of corn, cooked and seeds removed (save core for soup stock) 1 ripe tomato ¼ cup red or green onion salt and pepper to tasteDressing: 2 tablespoons olive oil, 2 tablespoons yogurt, 1 tablespoon white vinegar, 1 teaspoon honey Slice cucumber, radish and tomato. Add chopped radish leaves and onions. Blend dressing. Enjoy! (several of the recipes above were inspired or adapted from Tara Duggan, Root and Stalk Cooking)Summer Peach Gazpacho 4 large, (over)ripe tomatoes, coarsely chopped handful of basil leaves or parsley, including smaller stems (larger stems can be used for broth)  2 garlic cloves, coarsely chopped 1 cucumber with peel, chopped 1 small purple onion or shallot, chopped (optional) 1 red or yellow bell pepper, seeded and chopped 2 soft, ripe peaches, finely chopped Extra-virgin olive oil, for drizzling. Sea salt and freshly ground black pepper to tasteTransfer the mixture to a blender and process until frothy and smooth, 2 to 3 minutes. Drizzle with olive oil and season with salt and pepper. Serve cold or at room temperature with croutons baked from not-so-fresh bread.(Adapted from Sarah Copeland of PureWow’s New York City test kitchen.)

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Farm Fresh Cooking to Prevent Food Waste

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