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I'm Wendy and welcome to Moral Fibres, my green lifestyle blog. Here you'll find all sorts of thrifty and easy hints and tips for living a greener life that won't compromise your sense of style.

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Food Waste Tips September 2, 2014 posted by

Freezing Lemons, Oranges & Limes – The Ultimate Guide

Freezing Lemons, Oranges & Limes – The Ultimate Guide

Hello!  How are you lovely readers?  Today I’m sharing my ultimate guide to freezing lemons, oranges and limes!  This is part of Zero Waste Week – did you know it’s Zero Waste Week this week?

I know the idea of zero waste sounds a little daunting, but bear with me.  The theme of this year’s Zero Waste Week is ‘one more thing’ – what one thing could you do to reduce the amount of waste you send to landfill.  Phew, sounds a bit more palatable now, doesn’t it?

For Zero Waste Week I’m aiming to further reduce the amount of food I waste.  I’ve already made strides with this over the course of the blog, but undoubtedly there is still more that I could do.

how to freeze lemons and limes

I discovered fairly recently is that you can freeze the zest and juice of citrus fruits,  and, the best part,  freeze individual slices of citrus fruit.  Isn’t that pretty revolutionary?!  As a keen gin drinker the idea of always having a slice of lime to hand is pretty good – there’s so many times when I’ve gone to have a cheeky glass of gin and tonic of an evening and not had a slice of lime!

It’s not just that though – quite often when I’m cooking or baking the recipe calls for the zest of a lemon or the juice of half a lime, and then the rest of the lemon or lime sits going off in the fridge.  Now this wastage is no more – any leftover parts go straight in the freezer for another day’s cooking.

The only part of a lemon I’m now disposing of is the pith – this composts much more effectively than when I was composting lemon peel.  So, in honour of Zero Waste Week I’ve created the ultimate guide to freezing lemons, oranges and limes.  Enjoy!

freezing lemons

Freezing Lemons – Zest

freezing lemons

I’ve found freezing lemon zest to be really good when a recipe calls for the juice of a lemon but not the zest.

To freeze the zest all I do is grate the lemon skin with a small grater, and then pop the zest into an ice-cube tray.  I then add a few drops of lemon juice to the zest.  Freezing lemons in this manner means it’s really easy to pop out one portion of zest when I need it, and the juice keeps the zest nice and hydrated.

 I’ve tried a few methods of freezing lemon zest – some people say to just add the zest to a small tub in the freezer, but you then have to chisel off some zest when you need to use it.  Portioning the zest before you freeze it helps avoid this need for chiselling!

Freezing Lemons – Juice

freeze lemon zest

freezing lemon juice

My prefered method from freezing lemon juice is again, the ice-cube tray method.  If your recipe calls for the juice of half a lemon, say, then simply squeeze the juice out the other half and pour it into ice-cube tray compartments.  Don’t forget to zest your lemon skins too!  One ice-cube is equal to about two teaspoons of lemon juice.  Two ice-cubes are roughly half a lemon.

Now I don’t have to buy those little plastic lemons/limes full of juice and I’m not wasting any lemons!  Win!

Freezing Lemons – Slices

freezing limes

Got half a lime left over from cooking?  My favourite way to freeze limes is to cut them into thin slices, place in a tupperware container, and then pop in the freezer.  You can add additional layers of lime (or lemon or orange) – just make sure you add a layer of greaseproof paper between each layer of citrus slices.

I also freeze lemons in this way so I’ve always got a slice for drinks, such as tea, or hot water and lemon.

And that’s my ultimate guide to freezing lemons (and other citrus fruits!).  Never let another lemon go to waste again!

Check out the rest of the goings on for Zero Waste Week over on their website!

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    Autumn September 1, 2014 posted by

    Fruit and Vegetables in Season in September

    Fruit and Vegetables in Season in September

    September has creeped up on us this year, don’t you think?  So I’m back sharing the best of what fruit and vegetables are in season this month.  September is the month of blackberries, courgettes and runner beans, but the shops are bursting with cheap homegrown produce this month.  Take a look!

    Fruit in Season in September

    fruit in season in September

    Apples

    Bilberries

    Blackberries ( try this blackberry and vanilla jam recipe and if you have some left over then here’s a clever trick on how to make blackberries last longer!)

    Blueberries

    Bramley Apples

    Crab Apples

    Damsons

    Elderberries (try this delicious spiced elderberry syrup)

    Pears

    Plums

    Raspberries

    Redcurrants

     

    Vegetables in Season in September

    vegetables in season in September

    Artichoke

    Aubergine

    Beetroot

    Broccoli

    Brussels Sprouts (try this tasty Brussels Sprout Gratin)

    Cabbage – Red, White, Savoy and Spring Green

    Carrots

    Cauliflower

    Celeriac

    Celery

    Chillies

    Courgettes

    Cucumber

    Fennel

    French Beans

    Garlic

    Horseradish

    Kale

    Kohlrabi

    Leeks

    Lettuce – Cos and Iceberg

    Mangetout

    Marrow

    Onions

    Pak Choi

    Peas

    Peppers

    Potatoes

    Pumpkin

    Radishes

    Runner Beans

    Shallots

    Spinach

    Spring Onions

    Squash (try roasting your butternut squash seeds to make a tasty snack too!)

    Sweetcorn

    Tomatoes

    Turnips

    Watercress

    Wild Mushrooms (see my post on how to dry mushrooms if you have too many!)

     

    Herbs & Nuts in Season in September

    herbs in season in September

    Chestnuts

    Chives

    Cobnuts

    Coriander

    Oregano

    Mint

    Parsley

    Rocket

    Rosemary

    Sage

    Sorrel

    Thyme

     

    There’s so much tasty produce on offer that I don’t know where to start!  What are you cooking/baking this month?

     

    Images: 1. By Dwight Sipler [CC-BY-2.0], via Wikimedia Commons / 2. Pixabay  / 3. Flickr User Sampsa / 4. Pixabay

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      Uncategorized August 31, 2014 posted by

      August Round-Up

      August Round-Up

      A ugust is on it’s way out, and I’m a little sad about that.  It’s always a little sad to see the last full month of summer fall to the wayside.  We’ve had a really busy, full  month enjoying all that summer has had to offer us.  We also had some less fun times – my other half and his sister were involved in a bus crash.  Thankfully they’re both ok but it was a little scary to get that phone call.  There were some other less fun times too but it’s safe to say the good definitely outweighed the bad!

       Whilst I was quite busy in real life, August was a bit quieter on the blog.  It’s nice to take a break sometimes, so I took a holiday in Fife (I’m sharing a bit more of it in a few days).  We also got an allotment, which we are so excited about!

      green living blog

      I shared Franca’s colourful and eclectic ethical style, and also shared a delicious cucumber pickle recipe with fennel flowers.  I also shared how you could cut your energy bills by up to £180 a year by not very doing much.

       Zero Waste Week is coming up very soon (tomorrow!), so in preparation for that I asked you how you deal with your food waste, and whether or not you should compost cooked food waste.  Thanks for all of your tips and advice on these matters – it was really useful and we’re thinking about upgrading our conventional composter to something better!

       Outside of the blog I spent a lot of time in Edinburgh for the Festival.  I’ve been taking my daughter along to it since she was tiny, but this is the first year that she’s taken an interest in it.  As she’s still so young I’ve not taken her to any paid shows – we just take in the free events on the Royal Mile and around the city, but it’s always such a blast!

      edinburgh festival

      Edinburgh Fringe Festival

      A typical Edinburgh Festival street entertainer!  In the top photo he’s lying on a bed of nails; and in the second photo that’s a rubber glove on his head…!  If you ever get the chance to visit the Festival you should – it’s so much fun.  The whole city comes alive with performers!

      I’ve not spent a lot of time on the internet this month, but I did find two great websites that I wanted to share.  I’m looking to reduce the amount of processed foods that we eat, and reduce the amount of sugar, wheat and dairy we consume, so it was really great to stumble upon the sites of Deliciously Ella and Susan Jane White.  Both cook such delicious looking healthy and nutritious food, that it’s hard to believe they don’t contain any nasties.  As a matter of fact I’ve ordered Susan’s cookbook, The Extra Virgin Kitchen (affiliate link) and am eagerly awaiting for the postman to arrive!  Susan shared this banana toffee ice-cream recipe from the book that looks beyond words!

      healthy banana toffee ice-cream recipe

      How amazing does that look?!

      Other things I found interesting this month:

      editing your wardrobe / give me gratitude or give me debt / a tomato and courgette frittata / spending a year without shopping / is this the world’s first unstealable bike?

      I’m also gearing myself up for September.  As well as having a birthday and the changing of the seasons, there is a lot to look forward to.  The Scottish Referendum for one – I am already incredibly excited about that!

      See you on the flip side!

      ps: if you’re looking to get preserving this September then may I recommend this blackberry and vanilla jam recipe, and this elderberry cordial recipe.  If you only make those two things then your autumn will be complete!  See also sloe gin!

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