For Earth Week we had the fabulous opportunity to teach a class at Wheatsfield Coop in Ames, IA.
During the class, we taught participants how to think outside the box to reduce food waste and create tasty dishes. This included recipes for vegetable stock, root veggie pesto, and produce skin chips. We also taught heirloom seed saving, discussed replanting old potatoes, and how lettuce / green onions can be given a second life.
Below is the hand-out we made for our class. We are happy to answer any questions if you may have them!
