Once a month, we’re going to look at ways to help reduce food waste and keep our planet happier and healthier by using all those scraps that often end up in landfills and contribute to our ever-growing environmental problems. The worldwide statistics are sobering, over a third of everything we produce is tossed out, over a billion tons of edible food, which impacts our environment, our economics, and certainly our health. But we’ve rolled up our sleeves in the past to save these resources, and now’s the time to do so again.
It’s a global problem. But every little action is important.
It always begins with us.
One day, at a friend’s house, while we were gabbing and prepping some vegetables for dinner, I watched her cut off the beautiful broccoli crowns and then toss the abundant stems into the trash (not even a compost bin). I asked her why she wasn’t going to use the stem and she looked at me like I had two heads. “For what?” she asked. I know she wasn’t alone in asking that, and she was not the first person I saw do this.
Does it need to be perfect, we ask ourselves?
Somehow, we’ve gotten into the habit of using only the choice bits of a vegetable or fruit, and peeling just about everything else so it’s, what, perfect? Most of the time, we don’t even know why we are peeling carrots, for instance, because that is what our mother did, or the home economics teacher, or the grandparent. Are they bitter? Are they bad for you? Are they inedible? The answer to all these is most likely no, but we can live a good part of our lives without ever trying those scraps because that is how we’ve always done it. Mom peeled her carrots, so I do too.
We’re missing out on some flavor and nutrition, yes, but also tossing a lot of money away!
Think twice before picking up the peeler
We all know how delicious the zest of citrus fruits is, and we use the whole peel candied and even sliced thin and cooked in various preparations. We’re happy to eat apple and even fuzzy peach peelings. When it comes to vegetables, we tend to be a bit more hesitant to leave them be. But It’s been years since I’ve peeled a carrot, or a beet, or most other of those root vegetables that we routinely pick up and start peeling. It turns out it is not only a waste of time, but of both perfectly edible food and nutrition, and often some of the most concentrated nutrients are in the skins.
Even the tough-skinned sweet potatoes, winter butternut squash or delicata squashes and their close cousins, if cooked right, have perfectly edible skins that are full of fiber, vitamins, and minerals. For me, that’s a delightful thing since one of my least favorite kitchen tasks is trying to peel a butternut squash! Dangerous, right? Blood can easily be let. My first experiment consuming a butternut squash in its entirety was on the grill, and what a delightful dish that turned out to be. It also got me thinking about other things I peeled when it probably wasn’t necessary.
O.K., there are limits
There are limits. If the skin is particularly bruised or gnarly looking, as is often the case with celeriac or parsnips, scrub them, peel them, but use the peelings in your stock. But if something is slimy or rotted looking, obviously that needs to get itself quickly into the compost bin!
If you don’t want to make a Guernsey Potato Peel Pie…
Now, there are times when we simply don’t want the skin for a dish. Mashed potatoes are an example. Most of the time, I roast, steam, or roughly mash potatoes with their skins and all and call it a day. But every now and then, I like a big fluffy bowl of whipped potatoes like my mom often made, and for those I peel them. However, those little peelings are great shallow fried and used as a snack or topping on the potatoes. Almost potato chip like. The only warning about potato skins is if there is a green layer under them, don’t eat them because they can cause tummy upsets.
Every inch edible
Have you ever purchased a beautiful bulb of fennel, stems and fronds and all, chopped off and just used the bulb? Often that is exactly how they are sold and we have no choice. But while the stems are a little more tough than the bulb, they are completely edible and if chopped finely, make a great addition to a soup or stew, especially if you are going to puree it. The fronds can be turned into a pesto or used fresh or dried as an herb, and the seeds and pollen we all know are the most flavorful parts of the plant. Every inch of the fennel is edible, and delicious and nutritious as well.
The versatile cauliflower with all its parts
How about using the entire head of cauliflower, core, greens, and all, parts of which are routinely tossed. Yes, the core is a bit tough and needs to cook a little longer to be tender, but it’s perfectly delicious. When I make a cauliflower puree, I chuck the whole thing in a saucepan, sometimes even the greens if they are fresh looking, and cook in half milk and half water, with a bay leaf and star anise, maybe a cinnamon stick, until everything is tender. Then pluck out the spices, put the cauliflower through a food mill or processor, and add back however much liquid to get the desired consistency.
If I want it snowy white because I’m fussing, I don’t add the greens to the pot, but I’ll put them in the oven for a quick roast and serve them on the side. They are tasty indeed, and perfect chopped up in a stir-fry, adding the perfect texture of pac choy.
Of course, when ricing the cauliflower, there is no need to exclude the core, the commercial companies don’t toss those out, and neither should we!
Root to tip
I love those vegetables that are edible from root to leaf to flower, nothing wasted at all. These include carrots, beets, turnips, radishes, Brussels sprouts, Swiss chard, and pak choi. Often the vegetable and tops are different enough to almost feel like two separate vegetables. Beets are not my favorite, for example, but I adore the beet greens. Go figure. Carrot tops make a lovely pesto, but these do taste mildly of carrot. Snow peas? The leaves, pods, and flowers are all delicious, and when you put them all in a salad, you have a conversation piece as well.
A bouquet on your plate
Flowers are quite often edible and filled with intense flavor, especially those of herbs. A favorite is the fennel flower, one little bite is a deeply concentrated, pure taste of the plant. Other edible flowers include those of broad beans, broccoli, garlic (scapes), peas, zucchini and summer squash of course, spinach, and of particular delight are the edible seed pods of radishes.
A little flavor here and there from parts unknown
There are also many parts to plants that are not edible, but are still usable in some way. English pea pods are a good example. You really can’t eat these; they are much too fibrous. However, boil them up for 20 minutes, toss in a bit of onion or onion trimmings, and you have a delicious intensely pea-flavored broth that you can use as a base for soups or just as a refreshing drink.
Save those cobs!
Corn cobs, not edible in the least, but I wouldn’t make a corn chowder without tossing in a few of the cobs to deepen the corn flavor. The starch naturally thickens the broth as well, so no roux is needed.
A seasonal delight, let’s use it all
The tough ends of the asparagus are not pleasant to eat, but give them a little peel and you increase the amount you’ll get from that bunch. You can also use these in a broth as well, so if you are making asparagus soup this spring, use those bits to your advantage.
Watermelon rind pickles!
Other produce parts don’t immediately spring to mind as anything but compost, watermelon rinds are an example. My mom made pickled watermelon rinds every year, and we all loved them. She would pretty much pickle anything. They tasted like, well, just like a pickle of any sort, and although not every bit of rind that came through her kitchen got pickled, enough was made to make a little difference, and it was a fun novelty as well.
Let’s not forget about those broccoli stems
Back to those broccoli stems. If purchased at the farm stand in season, they are probably fresh and tender and there’s no reason to peel them, just chop up and toss with the crowns to be steamed. If out of season, a light peel will probably be needed (save those peelings in the stock pot!)
When you purchase broccoli crowns by themselves, the stems have probably been shredded and packaged to use as broccoli slaw, we see it everywhere these days. Full of nutrition and fiber and really tasty, I guess somewhere along the way the vegetable companies realized the cost of tossing them away. It’s easy to make if you have a food processor, or even a hand grater, the latter taking a little more time and elbow grease. Toss in a carrot, peelings and all, of course, and maybe a bit of cabbage and its core, a tangy dressing, and you have a vibrant salad that can serve as a side for multiple meals, or feed a crowd. Add a few extras, and you have lunch.
It doesn’t stop there. They are also tasty pickled, or use a peeler and make vegetable noodles. By the way, the broccoli leaves are also delicious and edible, as are the flowers if you are lucky enough to get them!
Broccoli Scrap Slaw
- Broccoli stems, unpeeled, leaves too if you have them
- A carrot or two
- Some purple or green cabbage and all the core
- Fennel stems and greens
- Two or three scallions, sliced
- About 10 dried apricots (or some dried cranberries or cherries)
- Zest and juice of an orange and a lemon
- 2 tbsp. or so olive oil
- 2 tbsp. or so vinegar (white wine or whatever you have on hand)
- 1 tbsp. maple syrup
- Herb of choice (I used fennel pollen and a bit of thyme)
- Some nuts, I used 1/3 cup pistachios
- Some seeds, I used 1/3 cup pumpkin
- Salt and pepper
Use a food processor or hand grater to shred the vegetables. This time around, I used a quarter of a large cabbage and all the core. Once the vegetables are shredded, sprinkle with salt and let it set for about a half hour to remove any excess water. This will stop if from exuding its excess water later if stored.
You can use any favorite cole slaw dressing on this. The one I used this time was lighter and would be perfect any time of year:
While the vegetables are draining, place the dried fruit in a bowl and add the zest and juice, the olive oil, the vinegar, and the syrup (or honey). This dressing served double food savings duty as the apricots were kind of on the dried out side. This hydration brought them back to life and I didn’t have to toss them.
Rinse the vegetables, squeeze them well, and place in a large mixing bowl with the apricot mixture, the nuts, seeds, and any herbs you like. Do you have some that need to be used up? Season with salt and pepper and mix well.
A few other random thoughts:
Bits of lettuce and other greens – Chop them up and toss them in a soup, or add to your smoothie.
Celery leaves – So often tossed. Give them a taste! Celery all the way. They can go directly into the soup or stir-fry, or used in a salad or as a garnish herb.
Over-ripe bananas – We’ve all made banana bread and muffins from those too-ripe bananas. But did you know you can also eat the peelings? They are used in many other cuisines in the world. They are incredibly rich in nutrients and totally edible, and bananas are the most popular fruit in the United States, and one-third of the fruit is the peel, so eating the whole fruit might save a lot of landfill space. But they might not be to your liking. I tried them and thought they were a little bitter and tough, but stuffed in a smoothie along with the banana, it was perfectly delightful. They can be baked, boiled, or fried, chopped up in a stir-fry, or commonly in a curry. Or just purée them and add to your banana bread. Lots of fiber. Definitely worth experimenting with.
Pineapple cores – Totally edible, and my kids used to eat them all the time! Pineapples were an expensive treat when they were little, and they didn’t waste any of it. A bit tough, but mince them up for a fruit salad, or, yes, toss in that smoothie or stir-fry.
And, don’t forget all those pineapple skins. Terrie at Comfort du Jour has a fantastic cocktail that tastes like pineapple upside down cake, using all those nubbly bits that can fill your compost bin. You can also use those skins for a beauty wash as pineapple is an excellent exfoliant.
Kiwi skins – I know, they have a hairy texture and most people don’t find them pleasant to eat. They are full of fiber and tons of nutrients, so give them a try, or toss them in that ever-more nutritious smoothie we’re working on.
Pickle and olive brine – We usually just toss these out once the pickles are consumed, but you can use these in place of, or mixed with, the vinegar in a dressing or sauce. Be careful about the sodium levels though, you probably won’t need to add any additional to the sauce.
Parsley and basil stems – If we’re making pesto, in go the stems as well as the leaves. Why toss all that green matter out when it is perfectly edible?
Strawberry, raspberry, and blackberry leaves – You can eat the whole strawberry! The leaves make a wonderful tea, and even the green tops of the strawberries are edible so if you don’t feel like removing them, there is no reason to. Blackberry and raspberry leaves are among our favorite teas, and many cultures in the world treat grape leaves as a culinary delight.
Other Scrap Happy ideas:
All those orphan bits of cheese
And, if you are looking for something to watch on the tube, this documentary is quite enlightening:
Hope – There are many efforts worldwide to tackle these problems, including the United Nations goal of reduction of food waste by half by 2030. It all begins in our homes, and in the message to food producers and distributors that this waste is not sustainable.
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So much information here; this is an incredible post, D. Chock full of ideas for using the whole fruit or veggie …. something for every cook. Brilliant!
Thank you! Once I started compiling the list, I realized how much I used to waste because ‘that’s how it’s done!’ Now I question why I’m peeling something or tossing a bit away. So much food, and I always think about the hungry on the planet.
Wow Dorothy, I think I could read this through ten times and find something new each time. What a post and so many ideas I have never thought about. I thought I was being edgy eating the skins of my potato! This gives me a lot of “food” for thought. I never thought of adding the extra bits to soups and sauces for flavor and texture. Oh the things I don’t know, it’s endless. Hugs, C
It’s definitely a learning curve! Our society has made a habit of using only the prettiest bits of everything and tossing the rest away! I think about how I never even questioned peeling carrots, it was just how it was done. Putting together a tray of vegetables to roast is a lot quicker if you’re not fussing with every piece until you get to the prize nugget inside the wrappings!
Thank you, Dorothy, I don’t waste food because with so many people in the world hungry it would be a crime!
Joanna
I agree Joanna! My mom always thought it was a sin, and I agree with her too.
We have more than enough for everyone to be well fed, only it isn’t happening for so many reasons.
I waste very little even so there’s some great advice here
Thank you Sheree! Every little bit adds up!
It certainly does
I love this post, Dorothy the cabbage and cauliflower cores are my hubby treats he loves munching on the cores and always has…Brocolli those little medalions are the best part he hasn’t cottoned on too that yet but loves them as a vegetable. I now know what to do apart from compost with the corn cobs, thank you, pineapple cores and skin I make Tepache with(how to )in Febs Green Kitchen plus pineapple tea…I have also picked up a couple of others tips so thank you, Dorothy I hope you have a great weekend 🙂 x
Thanks Carol! I can’t wait to learn more about the pineapple!!!! I know it’s good for our skin.
Sun is out, so even though we’re going to be zero F. tonight, it’s all good if the sky is blue!
A blue sky makes one feel so much better fingers crossed you get a few blue sky’s…Yes pineapple has a few uses I also eat it most days as its readily available everywhere here,,,Have a great weekend, Dorothy x
Family and friends around, so all is good!
It’s good having chickens for lots of reasons. 🙂
Oh yes! I used to save little bits for my girlfriend’s chickens. All that beta carotene makes beautiful yolks!
Looks like a lot of vitamins in those veggies! 🥗 🥬🥕🍅🥒
Tons!
💪
My scraps usually go to broth but you’ve given me some really good ideas, thank you!
You’re very welcome Natasha! It’s surprising how little needs to be tossed out, and we save time and money in the long run.
You are such a creative master in the kitchen Dorothy, you amaze me with your knowledge and ability to fix all types of meals, gluten free, etc. depending on who is dining or what ingredients you have on hand. Making stock with leftovers is one of your go to methods and I appreciate the tips and tricks you provide. Such important info for our planet and nutrition for our bodies~
Jenna
Thank you Jenna, you are so kind! It is remarkable how quickly things can become habit, like stashing those veggie bits away until there’s enough to make a broth. It becomes second nature, like it was for my mom and grandmother.
What an inspiring post with so many creative ways to salvage food scraps. I try not to waste food, but you have enlightened me in more ways to do it!
Thanks Jan! I know so many of you are well versed in using all the edible parts, but there’s always something we didn’t think of!
As for broccoli stems, I always beg my wife to give them to me. She never did throw them away, but I find the extra little crunch in them delightful along with the broccoli flavor.
Banana peels in a smoothie!? I frequently have banana smoothies in the morning if I don’t want to put them on cereal; I will try the peels now.
How ripe do they need to be!? No worries, I’ll experiment and get back to you.
Another item to note is “Best Used By” and “Sell By” dates are different from “Expiration Date.” And even the expiration date is only an estimate. One can just check the smell or look of a veggie, fruit or ANYthing edible and decide.
❤️&🙏, c.a.
Broccoli stems have always been my favorite part of the vegetable.
Banana PEELS in a smoothie!? I often have a banana smoothie for breakfast. I’ll try various levels of ‘ripeness’ and get back to you on what is best for smoothies!! THANX!
And don’t forget “Sell By Date” and “Best By Date” are not the same as “Expiration Date.” Even expiration dates are only estimates. One can just use common sense as to appearance, smell or texture to see how accurate that is. And the “Date” thing applies to any food product, fresh or packaged!
❤️&🙏, c.a.
Thanks for the reminder about the dates!!! I know a lot of food is tossed when it is still fine just because the ‘best by’ leads us to think it is no longer good! Common sense always!
Let me know about those banana peels!
Thanks for your posts! The broccoli stems are my favorite as well. More flavor, and I just like the texture.
Important information to share! I will post this with link back to your story as well…great work
Thanks John! Just trying to do my little part, along with so many others!
Wow, what an informative and comprehensive post. I’m pretty good about using all of a vegetable or fruit, but you’ve alerted me to some new uses. Many thanks.
P.S. Not many people would still have a wood stove (I do), but you can burn dried corn cobs in one.
BTUs! Great use for the corn cobs!
Such great advice here! I’m also a big fan of skin-on vegetables, such as potatoes, squash, carrots cucumbers, and zucchini. Just wash everything well. Less waste, more nutrients, and, when prepared well, great food. As a vegetarian, making my own broth from vegetable scraps–when I have them–has turned out to be the best option flavor-wise. Store bought brands just don’t cut it.
Oh I totally agree with you Karen about the store vegetable broth. They usually taste of too much celery or carrot or are just bland! Haven’t found one yet I like.
I couldn’t wait, Dorothy. I got up out of bed after reading this fabulous article and set to work. Like you, I’ve barely used a veggie peeler in years, except for those fluffy mashed potatoes every so often. But when I read the fact that banana peel can be eaten, I almost yelped. Oh gosh, I’ve been missing out; the compost got it instead. I scrubbed and cut up my organic banana peel and steamed it until soft (a couple of minutes). Then into the blender with the walnuts, banana innards, yoghurt, soy milk and cocoa. You are a delight. No more peel for the compost… 🤗
How wonderful! And you just added some wonderful fiber to your day! I have smoothies at least a few breakfasts a week, and I’m tossing those peels in now!
Hi, Dorothy – I greatly appreciate the reminder that so many of the scraps we mindlessly discard are actually full of flavor and nutrients. Your butternut squash experiment resonates—I, too, have struggled with peeling them! Thanks for the nudge to rethink food waste and make the most of every inch. Donna
Thanks Donna! We get into those habits, without thinking, and I’m as guilty as the next. But I try to be conscious of what I’m tossing so I’m hopefully a little better at it than I was.
Great tips! One thing I’ll skip though, is the kiwi skins! 🙂
Ha ha! I don’t like eating them straight up, but I toss the whole thing in my morning smoothie!
Now, you have me thinking about food waste – especially the banana peel. Never thought of them being edible!
I know, what an idea! When I first heard of this, it stopped me short, it really seemed like taking things a bit far, but it works great in smoothies and we save tons of fiber.
Great suggestions! I liked how you suggested using celery leaves as a garnish. I have made several hundred-year-old recipes over the years that called for using celery leaves as a garnish, but have never seen a modern recipe that calls for using them that way. This reminds me that my mother-in-law used to lay celery leaves on wax paper in her kitchen to dry them. She’d then crumble the dried leaves and store them for use when making soups, etc.
Smart MIL! Dried celery leaves retain so much flavor, she was wise, and I’m definitely going to remember this one!
Lots of great tips! You are an inspiration!
Oh, thank you so much Nancy! Just doing my little part and spreading the word!
Love it! I’m going to try stir frying the cauliflower leaves. Never thought of that!
They are delicious, I think you’ll be happily surprised! Think of them as pak choy stems in a stir-fry.
Lots of great tips here. I’ve never thought about roasting the cauliflower leaves but am right there with you about using overly ripe fruits in baking.
I really love the cauliflower leaves Ally!
And I’ve been putting the banana peels in my smoothie. Doesn’t taste any different, but I’m adding fiber!
I’m really feeling this one, Dot. Call me lazy because I’ve gotten really bad about just peeling carrots when I don’t want to spend the extra 10 seconds to wash them instead! I used to do a lot of peel-on dishes, and I need to get back to it. And broccoli slaw! Good golly, I used to buy bags of it ready made, when I could have easily just shredded the stems myself. 🤦🏻♀️
Thanks Terrie!
Sometimes when it’s just the two of us, the broccoli stems from a normal bunch make just the right amount of slaw!
What an informative post Dorothy! I love using everything I can but I need to start saving more scraps for soup. You definitely taught me some new things today. My favorite was the corn cob in soup that acts like a thickener, I had no idea!
Thanks Diane! The corn cobs also add tremendous flavor to the chowder! Happy cooking!
Dorothy, thank you for sharing this with us. I didn’t realize all this was edible. I love fresh produce and will now enjoy all of these expensive foods.
Use dill pickle brine as part of the liquid wgt in rye bread dough; excellent base for thousand islands dressing; ice cubes for Bloody Marys.
Dill pickle brine is a marvelous ingredient Misky! I hadn’t thought of the ice cubes, what a great idea!
Takes up less room than a jarful of brine!
Thanks for linking to this!