Composting- the latest buzz word for many professional chefs and mindful culinary “eco-enthusiast.” Going “green” is the thing and your kitchen can become a hub for the organic gold that makes your garden crop bumper.
It’s easy to do and can really build up rather quickly. I like to keep a stainless steel soup pot close to my chopping station. I simply chop and drop (smile)! While preparing for any recipe you’ll generally accumulate a fair amount of “green” waste (onion skins, egg shells, shrimp shells, celery tops or bottoms, coffee grounds, etc.) typically organic/produce type ingredients (no meat items) that can be collected apart from your real trash and piled outside to let the good times roll (smile) meaning let the cycle of life take effect.
It’s an amazing process to be an active part of your own health and nutrition. Composting is the key to turning a regular backyard garden into the prize winning booth at the farmer’s market. I promise, folks will be looking for you and your tomatoes! From your recycled green waste, to rich solil, to happy seeds, to plentiful harvests, to full bodied taste and texture; you’ll find this small “disposal adjustment” to be the kitchen recipe for recycled sustainability!
Commentary by: Tarsha M. Gary, Chef/Owner-CRAVE Gourmet Bakery & Catered Cafe; Principle Owner of ECOTONE; Founder of Community Kids Cook; 2009 Nationally Recognized Top 40 Chef Under 40 (by MNN-Mother Nature Network); 2009 Top 40 Under 40 Business Professionals (by Houston Business Journal); 2008 Pinnacle Award Finalist (Top 15 African American Business – Houston Citizens Chamber of Commerce).
