How To Save Your Fruit And Vegetables
Let’s strengthen our relationship with the material. As we disconnected from nature, we could not see how it grew up, the labor and miracle behind it.
Many fruits and vegetables cannot enter the market shelves due to their appearance. Their color, shape or size does not meet the standards of beauty and so they go to waste. Do not be stuck with external beauty, buy looking “ugly” fruit and vegetables from the producers’ markets.
Get the principle that comes first, eats first. Consume foods that are in your pantry or refrigerator without buying new ones. If you have made new purchases, put the old ones in the front of the cupboard, and even separate a separate shelf for only those items that you need to consume immediately.
Take care of stems and roots. Our elders know well how to use all sides of the material. Collect tips to evaluate leftovers the next day. If it still remains, compost it in the garden or kitchen instead of throwing it away. If it still does, give it to animal shelters.

Keep it right

It is very important to store food correctly in order to prevent waste. As Grundig, we not only raise awareness about food waste with Ruhun Doysun, but we also develop technologies for this. We use technologies that extend the life of food in refrigerators. Each one, in order not to waste food …

– First of all, get to know your refrigerator. Nowadays, different refrigerators can have different features and sections. It is useful to know which items should be kept in which drawer and where is the coldest place of the refrigerator.

Sand mussels contain very useful minerals, but they are not included in Turkish cuisine. It is being exported from Turkey but is not consumed much in the domestic market. However, much more private and aromatic taste of the mussels we eat in Turkey var.çocuklug Uskudar in the past, 5th generation seafood and fish of my life indispensable as one of Istanbul. You may not remember the images of the past, but wherever you go in the world, scents and flavors come with you. I still can’t forget the tastes of sea fish I ate in my childhood. My father always brought to our house which fish to eat and when. We never had frozen fish. It’s time to get up, it’s time for bluefish, bluefish … I love both fishing and eating. In fact, when I was working at an Italian restaurant while studying in London, I would have been dying to weed it while everyone was running away from sorting the shrimp. Why is that? Because the smell of fish and seafood always reminds me of my childhood, homeland, family and where I came from.

Fate brought me to Italy. When I was from Istanbul, my way went to Italy, unaccounted for. I have been in Italy for a long time. Although it is Mediterranean, there are differences between Turkish and Italian cuisines. It is much easier to find seafood other than fish fresh in Italy. In fish markets, there are various sea shells, various shrimps, oysters, octopuses. Especially in southern Italy, Napoli is very rich in this regard. You can always find fresh seafood. The fish market of Naples is somewhat reminiscent of the Istanbul fish markets of my childhood. However, it is possible to find more varieties than shellfish here, too. When the sea and Italian spaghetti or linguine are combined, a delicious taste comes out. Spaghetti alle Vongole Verace (Spaghetti with clams), a little smaller Spaghetti con lupini di mare, is indispensable for Naples cuisine. Moreover, it is very practical to make.

The beauty of its taste comes from its simplicity and freshness. You can prepare it for lunch on Sundays. Even though the Neapolitan fish vendors don’t say ‘Big Sister’ like the ones in Istanbul, they are very cheerful and sincere like in our markets.