Cheshire County

GO "GREEN" AT LUNCH TIME!

How to Make “Bag” Lunches More

Earth-Friendly, Economical and Interesting

Each year, a child bringing a home-packed lunch to school creates an average of 67 pounds of trash, according to the NY State Department of Conservation. Meals produced by schools also create large amounts of waste for some of the same reasons. There are empty juice boxes and pouches, yogurt containers, plastic bags, plastic wrap, packaging from individually wrapped food items, paper napkins, plastic forks, half eaten apples, sandwich crusts... Adult workplace lunches are not much different as we throw away bottles and cans of iced tea and soda, disposable coffee cups, microwave meal containers, deli wrap, fast food packaging, wrappers from energy bars, chips and doughnuts...

Since I am still on my own quest to assemble the perfect lunch, packed in a perfect array of reusable containers, this information was fuel for the fire and gave me renewed courage to resist the temptations offered by single serve packages created for children or adults. There are a variety of ways to make a lunch box a little “greener”. Many of these will often save you money and may increase the nutritional quality of your lunch as well, since many highly packaged foods are also highly processed.

STEP ONE : Choosing the Lunch Box
Think about what kinds of lunches you will be packing. Do you expect to pack sandwiches, finger foods, salads, or foods which require heating in a microwave oven? Do you need to pack a beverage? This will help you determine what kind of lunch box, pack, or sack you might need. Soon after I purchased an old fashioned metal lunch box for my daughter’s school lunches this year, I discovered there are a number of companies selling machine washable or hand washable lunch containers of all shapes and sizes made out of everything from plain cotton to recycled polypropylene. The ones I read about are guaranteed to be lead free and are styled to satisfy both child and adult needs. Shop around. They may be found on line, at local kitchen supply stores, at children’s toy and clothing shops and department stores. If your community has a store which sells environmentally friendly, or “green” products, you might find something there.

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PLANNING ON CANNING (Freezing, Drying, etc.)?

We've noticed more lawns and backyards sprouting tomatoes, beans and zucchini this year.

Even small gardens can produce an overabundance of vegetables at the peak of their harvest season. Preserving the overflow can help you store high-quality food for later use.

Canning, freezing, drying, and common storage are the four main methods of preserving homegrown food. The method(s) you choose will depend on whether you can find safe preservation guidelines for the foods you want to preserve, whether you have the equipment and space needed to process and store your garden crops, how much it will cost, and whether you and your family like the preserved products.

If you have questions about preserving food safely, call our toll-free Into Line (1-877-398-4769), or check the National Center for Home Food Preservation.

Farmers’ Markets

Fitzwilliam Farmers' Market-Saturdays, 9am-1pm.May 17-October 11.

Next to the Town Hall. Website: www.harvesttomarket.com. Products: Vegetables, plants, fruits, eggs, bread, wool and wool products, flowers, maple products.

Hancock Farmers' Market-Saturdays, May-October, 9am-noon. Rain or shine.
Behind church in horse sheds. Products: Organic vegetables, breads, jams, honey, maple syrup, berries, peace toys, rustic art, perennials, wreaths, fibers, fiber arts and bedding plants.

The Farmers' Market of Keene-Tuesdays & Saturdays, May-October, 9am-2pm.
Rain or shine. Commercial parking lot off Gilbo Avenue. Products: Fruits, vegetables, herbs, plants, flowers, maple syrup, honey, baked goods, bread, jams, jellies, eggs, soap and wool products, lamb, pork and juried crafts.

Peterborough Farmers' Market-Wednesdays, May 21-October 29, 3-6pm. Rain or shine. Depot Square. Products: Starter plants, cut flowers, bouquets, perennials, vegetables, eggs, raw milk, chicken, goat meat, maple syrup and products, prepared Greek foods, vinegars, baked goods, bread, crafts, knitted sweaters, yarn/fleece, fresh roasted coffee, roasted nuts and ice cream.

HOME AND GARDEN DIAGNOSTIC SERVICES

Soil Testing - Lab will analyze your soil sample and return recommendations for amending your soil to promote optimum plant growth. Compost testing, too!

Insect Identification - Get those unknown insects, spiders and mites identified. Submit samples by mail or in person.

Plant Diagnostic Laboratory (Plant Diseases) - Extension Plant Health specialist will diagnose plant diseases, stress-related disorders and pests for both commercial and home gardeners. Walk in or submit samples through the mail.