If you put aside $5 a week, at the end of a year you have $260 saved. If you save all of your scraps of bread products (those ends, stale muffins, lone squares of cornbread, etc) in the freezer, before you know it you'll have enough for a strata or bread pudding. If you drink a half cup of water every hour, at the end of a 14-hour day you've consumed 56 ounces of water.
You may remember that last fall I harvested a total of 12 winter squash and small pumpkins. These weren't jumbo piece of produce, just small garden ones. Of the 12, 10 matured enough to contain mature seeds (the kind that you'd want to eat). When I'd cut into a squash or pumpkin, I'd clean out the seeds, wash them, set aside a few for planting, then freeze the rest in a small ziplock bag (stored in the freezer). Well, by the end of the fall (after using all of the squash/pumpkins), I had 2 baggies full of edible seeds! This was enough to roast pumpkin seeds on two occasions last week, yielding enough delicious seeds for our family's snacking over a couple of days each time.
I'm used to the small size of the pumpkins that I can grow in my not-always-sunny garden. And when I open one up, I'm happy to find some seeds inside, but I never have more than a handful or two in any one pumpkin or squash. If I were to consider washing and roasting just a handful of seeds, I might not bother and compost them instead. By saving seeds over the course of using all of the pumpkins/squashes, there really was enough to "bother" with.
It was really satisfying to use all of the edible portions of each pumpkin or squash. And as a bonus, my family was super happy with the healthy and tasty snack.





