How to Make the Most of Your Groceries
- julie4808
- May 26
- 2 min read
Helpful tips from our Farmers & Artisans customer and friend - Amanda Mikels, who consults in Sustainable Food Systems.
Did you know the EPA estimates that the average family of four discards about $3,000 worth of edible food each year? That’s roughly $57 a week—money that could be saved or spent elsewhere.
This month, I’m excited to share a few practical strategies in the Farmers & Artisans newsletter to help you reduce food waste, stretch your grocery budget, and make the most of every ingredient you bring home. I’m Summer’s Bounty 365, and my focus is helping households get full value from their groceries while supporting the local farmers who work hard to grow them. Some of these approaches may feel familiar, perhaps even timeless, but they remain highly effective. Think of them as small shifts that can make a real difference in both your kitchen and your wallet.
Make Your Own Broth
Skip the store-bought cartons. Collect vegetable scraps—such as onion peels, carrot tops, or herb stems—and, if you eat meat, chicken bones or skin. Store them in the freezer until you’ve built up a good supply. Then, simmer with water, salt, and pepper for 4–8 hours. Strain, cool, and store in jars. Leave space at the top for freezing, and label jars with the date and any standout flavors for easy reference.
Preserve Herbs for Later Use
Fresh herbs often spoil before we use them all. To prevent waste, chop leftover herbs, place them in ice cube trays, and cover with olive oil. Once frozen, transfer to a freezer bag. You’ll have convenient, ready-to-use flavor cubes for soups, stews, and sauces all winter long.
Save Overripe Fruit
Slightly overripe fruit still has value. Blend it with a little water (removing pits or tough skins), pour into ice cube trays or freezer jars, and freeze. These cubes make excellent smoothie boosters or quick dessert add-ins.
Why This Matters
Reducing household food waste doesn’t just save money—it also helps ensure we honor the time, energy, and care that local farmers put into their harvests. Small, intentional choices in the kitchen can add up to meaningful impact. If you’d like more ideas, guidance, or classes, I’m here to help. Together, we can waste less, save more, and enjoy good food to its fullest.
Amanda Mikels has over 20 years of experience in strategic partnerships and account management in the tech sector. Motivated by a desire to support more equitable food access, she shifted her focus to food systems work. After earning an MPS in Sustainable Food Systems from the Culinary Institute of America, she launched Summer’s Bounty 365, an organization committed to practical, community-based solutions. The initiative provides consulting services, household food waste reduction programs, and food rescue and upcycling strategies aimed at helping families stretch their food budgets and redirect surplus food to those who need it most.
— Summer’s Bounty 365
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