As the weather turns and we move indoors, let's not forget the simple steps we can each take to reduce, recycle and reuse. See below for some tips!Don't let your pumpkin haunt you!
Here are five ways you can make the most of your pumpkins!
- If you find it difficult to hack up a whole pumpkin, try roasting the pumpkin whole in the oven until it is soft, then cut it up!
- Leave the pumpkin skin on as you roast, it is edible and delicious.
- Roast the seeds in pantry spices for a quick and delicious snack.
- Store cut pumpkin tightly in beeswax wrap and place it in the fridge.
- Try pumpkin hummus!
Try making squash "chips" in the oven. Slice very thin using a mandoline or peeler, toss with olive oil and salt, and bake at 400F/200C until the chips are curling but not browned - 20 to 35 minutes. Cool for 10 minutes. They will crisp up the same way cookies do after coming out of the oven.
For more tips, visit the Love Food Hate Waste website.If pumpkin isn't for you, remember they are compostable and can be placed in your Green Carts!
Please ensure all leaves and trimmings are placed securely into your green cart, paper yard-waste bags or decaled Green Can (80L or smaller).
While clearing leaves, please ensure street storm drains and gutters around your property are clear to help prevent pooling during rainfall.
Make it fun! Challenge family members to see who can create the biggest pile of leaves first - and of course, they are always fun to jump in!