of 818,695 meals, in 2021, thus keeping it out of the waste stream. Similarly missioned organizations exist nationwide. FoodRescue.us, with 40 locations in 20 states, provides assistance and even a dropoff/pickup app for people starting local groups. Since its founding in 2011, it has provided 85 million meals and kept 109 million pounds of excess food out of landfills. Its website offers a potent plea: “Fight Hunger. Help the Planet. Be the Rescue.”
inspiration
Spring is a State of Mind by Marlaina Donato
Sheila Julson is a Milwaukee-based freelance writer and contributor to Natural Awakenings magazine.
Those potatoes that start to sprout, the straggler stalks of celery wilting in the back of the crisper drawer or that pompon of green carrot tops can all be used to make vegetable stock. This is a very general recipe with plenty of creative license to get more mileage from leftover vegetables that normally would have been discarded. Start by collecting vegetable scraps that typically aren’t used—thick asparagus ends, carrot tops and broccoli stems. Even wilted kale or limp carrots that are no longer good to eat fresh, but are still free from mold or mush, can be added. Coarsely chop scrap veggies and put them into a freezer bag. Store them in the freezer until four to five pounds of vegetable scrap have been accumulated. yield: about 3 quarts 4 to 5 lb vegetable scraps (can include the freezer bag of vegetable scraps, green tops from a fresh bunch of carrots, slightly wilted kale, turnips that are starting to turn soft or any combination) 2 bay leaves
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Charlotte Edition
6 garlic cloves, peeled and smashed 2 medium onions, cut into quarters 6 quarts water Salt to taste Coarsely chop all vegetables and add to a large stockpot. (If the vegetables are still frozen, dump them into the stockpot; they’ll begin to thaw during the cooking process.) Add the water and bring to a boil. Reduce heat and simmer, stirring frequently. Cook for about two hours or until the liquid is reduced by about half and the color begins to fade from the vegetables. Let the mixture cool. Strain the stock into a large bowl. Compost the vegetables, as they are now flavorless; all of the flavors have been cooked into the broth. Strain broth a second time through a cheesecloth or sieve for an even clearer broth. Salt to taste and portion into Mason jars. Store in the refrigerator for one to two weeks, or freeze if saving for later use. Courtesy of Sheila Julson.
AwakeningCharlotte.com
E
very year, spring lifts us from lethargy, her blossomed enthusiasm nudging us to take down the curtains for an annual wash, clean out the closets, and plot this year’s garden. If we pause and listen carefully, we can also hear an invitation to shake off the winters of our lives—the failures, aborted plans and could-have-beens. All of life depends upon nature’s green ambition, yet we tend to take it for granted, not unlike the faint whisper of discontent that hints at the need for change. In the darkness of our fear-based comfort zones, there is a thwarted impulse to take that class at the community center, plant new ideas or try our hand at something new. “I’m too old,” we proclaim. “I can’t do that,” we assume. “They’ll think I’m crazy,” we say. But spring begs to differ. The most delicious possibilities are those that give us stage-fright butterflies in the belly and wake us up at night with the nagging question, “What if?” Perhaps, if the caterpillar could foresee its winged destiny, it would be too overcome with self-doubt to even begin. Author Marianne Williamson says, “Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure.” As April puts on a new playlist of birdsong and our gardens remind us how to grow one inch at a time, we can make a point to wear that colorful shirt, begin the first chapter of a long overdue memoir or decide that we are deserving to fall madly, happily in love. For today, make an appointment with delight and put fresh flowers on the desk, walk barefoot after the rain or simply try on a new perspective. If we tune out the naysayer in our brains, we might even hear loved ones cheering us on. Spring, in all her punctual glory, teaches us the vital necessity to court our passions, and there is no better time than now. Marlaina Donato is an author, composer and visionary painter. Connect at WildflowerLady.com.
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SCRAP VEGETABLE STOCK
