Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain.

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Water Conservation At The Kitchen Sink
By Lillian & Dave Brummet, Fri Dec 9th

Water Conservation at the Kitchen Sink (577 words)

It can sometimes be difficult to visualize the importance anddirect effect that simple conservation efforts can have when weare bombarded with negative information regularly. Lets take alook at what a few changes in the activities around the kitchensink can do.

Rather than running the tap when cleaning vegetables, use a bowlof water. Later, reuse it to water outdoor plants. Reusing waterfrom rinsing out the coffeepot for outdoor plants, the compostor lawn is something we do all the time. Rich in nitrogen aswell as some trace minerals, coffeepots should be diluted withwater before using. Choose a different group of plants every dayand you may find you no longer have to water or fertilize themvery often at all. Cooking water (pasta, steamed vegetables,boiled potatoes etc.) can be used in the same way – just let itcool first. All of these water sources contain extra nutrientsthat will aid your gardens immensely. Very hot cooking water canbe used to kill weeds – simply pour it directly on the weed andaround its roots.

After meals, scrape your dishes into the compost bucket beforerinsing. While rinsing, place other soiled dishes, jars andutensils underneath

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while you work; it will begin the presoakingprocess – reducing labor and water use. Anything caught in thesink basket can be contributed to the compost, too.

Save about 5 gallons of water per washing by doing dishes in afew inches of hot soapy water. It may seem funny to do this -but by turning the hot water tap on to rinse the dishes into thesink the level will slowly increase and will maintain a hottemperature. This way, another sink full of water solely forrinsing is no longer necessary. We sometimes use rinse water topre-soak stuck on dishes as well.

In the winter, the water from washing or soaking dishes shouldbe left to cool. This way it releases its valuable heat into thehome, rather than the sewer. Dishwashers, that are not built-in,allow reuse of the water for pre-rinsing heavily soiled dishesbecause they drain into the sink. The water can be trapped inthe sink, or a soiled pot, where the heat is slowly releasedinto the home, saving energy costs in the winter. Of course, theopposite applies in the summer, when extra heat is notdesirable.

Very hot water is not always necessary for all washing andrinsing needs. Usually, by the time we are finished washing ourhands, the water is just beginning to warm up – so really, allwe have done is heat up our pipes. We can conserve water easilyby turning off the tap while lathering hands. The running wateris really only necessary for initial wetting, then rinsing – sorunning water in between is really a waste.

Now, if you measured the amount of water saved each day by thosesimple methods we just described - there would be dozens ofgallons of pure, drinkable water left untouched in thereservoir. By reducing hot water consumption, our energy billsare a little bit smaller. All this, just from the kitchen sink!

About the author:-- Written by Dave and Lillian Brummet based on the concept oftheir book, Trash Talk. The book offers useful solutions for theindividual to reduce waste and better manage resources. A guidefor anyone concerned about their impact on the environment.(http://www.sunshinecable.com/~drumit)

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