Farmer Patti Popp’s Brussels sprouts are so beautiful that Sport Hill Farm’s stall became a bit of a scene during opening day at the Winter Westport Farmers’ Market this past Saturday. Shoppers chatted excitedly about what to make with the leaves and stems, and I was inspired to post a second time about these mild tasting and quick cooking winter gems.
Nearly 40 percent of the food grown in this country is wasted every day. That figure includes everything from surplus and imperfect food left to rot in farmers’ fields, to damaged food throw out by stores and restaurants, to the food that goes bad sitting in your refrigerator. A large percentage of food is wasted at the consumer level – an estimated 254 pounds per person each year. With a few simple, money-saving changes in how you purchase, store and consume food, you’ll be well on your way to wasting less.