In a new Seattle Public Utilities poll, the dish Seattle residents deemed mostly likely to end up in the compost cart this holiday season is … Giblets!
There are a number of recipes (deeply repugnant to at least 20 percent of Seattleites, according to our unscientific poll) that use giblets — which include the heart, liver, and gizzard of a poultry carcass. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing; however the USDA recommends cooking giblets separate from the bird.
Giblets can be used for other purposes, such as giblet pie or giblet gravy. It may be used in liver-specific recipes, such as pâté or yakitori. Giblets can also be used to make alicot, a French stew. And, of course, they can be recycled in your yard waste cart to be turned into nutritious compost for local gardens.
Seattle Public Utilities’ poll found several other dishes are likely to end up in peoples’ food and yard waste carts this holiday season, including stuffing (10 percent), fruitcake and ambrosia salad (9 percent each), as well as turkey (8 percent). Learn how you can prevent kitchen waste.
Seattle Public Utilities reminds residents that all unwanted food scraps can go in their food and yard waste cart, including turkey bones, paper napkins, coffee filters, uncoated paper plates, meat, cheese, fruits and vegetables, where they will be turned into compost for local parks and gardens. Last year, Seattle residents diverted more than 100,000 tons of food and yard waste from the landfill by composting them instead.
Starting January 1, food and compostable paper, such as cardboard boxes, napkins and paper towels, will no longer be allowed in Seattle’s garbage. Learn more about Seattle’s food and yard waste program at www.seattle.gov/util/foodwaste.