Fennel & Brussel Sprout Spaghetti @thriftyhomeandgarden

Olio finds – fresh fennel, Brussels sprouts, unwaxed lemons & a handful of flat-leaf parsley – became a simple, nourishing pasta for lunch.
#OlioFinds #WasteLessCookMore #SeasonalEating #SustainableLiving #FrugalFood #FoodFromScraps #LoveFoodHateWaste #CookWithWhatYouHave #ThriftyLiving

Frugal Food Tip 🌟

Save your bones (freeze them until your ready) and use them to make broth. Also, you can add veggie scraps to the bones, too.

Also, you can boil the same bones several times making more broth.

#FoodFromScraps

A hand holding several small celery stalks.

#FoodFromScraps About 6 weeks after I planted a used celery base in my garden, I harvested a few of the outside stalks as cutting celery for my lunch-time salad. These come-again scraps are usually ready before my crops grown from seed and require less care. #GrowMoreFood

New leaves sprouting from the base of a celery stalk that's been planted in the ground.

#FoodFromScraps As soon as the weather turns cooler, I take the leftover bases of store-bought cool-weather crops such as celery, cabbage, and leaf lettuces, make a fresh cut on the bottom, and plant them in a prepared area in my vegetable garden. Here's newly started celery base. #GrowMoreFood