Published on May 18th, 2013 | by Mary Gerush3
Avoid Produce Waste with a “Nose-To-Tail” Approach
Oooh, it’s that time of the year! Farmers markets are reopening and going strong as early spring produce comes of age. But as I’ve started to buy more of this good stuff, I’ve noticed an increase in my food waste. I bought fresh spring onions and tossed the green tops (guiltily). I didn’t use all of the greenhouse-grown tomatoes I bought at the farmers market — a few went to waste. (Crap.)
So at my house, we will start paying more attention to the ends we cut off zucchini and carrots and the bits of produce we normally wouldn’t eat, like onion tops, celery stumps, and assorted stems. Think of it as “nose-to-tail” cooking for fresh produce. Let’s seek to use all parts of the vegetable.
Here are two no-fail ways to turn waste into wonderful:
- Make Soup. Most unused vegetable chunks can contribute to the flavor of a homemade stock or broth, whether chicken, beef, seafood, or vegetable. Keep a zip top bag in the freezer and toss in leftover or not-so-fresh chunks of onions, carrots, celery, greens, and herbs. Come up with your own flavor combos by adding unconventional stock-making ingredients, like lemons, squash, or peppers. Homemade broth is easy to make, stores neatly in the freezer, thaws quickly, and tastes great. Take a look at this simple chicken broth recipe and some creative combinations for vegetable broth.
- Make Soil. I’ve tried composting, and I have to admit it’s not one of my strengths. Compost takes some attention, but you can invest as much time as you have and still get results. The less you tend your compost pile, the longer it will take to turn into a nutritious addition to your garden, but eventually, you’ll have black gold. Take a look at this infographic that outlines composting basics.
For more ways to use the “unusable” parts of your produce, read this post from Andrea at our sister site, Vibrant Wellness Journal. We’ve written a lot about reducing food waste, but it bears repeating now that spring is bringing us the good stuff.
What’s the most unusual way you use produce parts people normally don’t eat?