It’s all About the Three Rs (Reduce-Reuse-Recycle)
The buzz about food waste and the importance of saving our planet has been on the radar for a while now. Back in the time of our grandmothers, waste wasn’t an option since every scrap served for the well-being of their families. Today, lack of time and culinary know-how have us throwing food in the trash, with fruit and vegetables making top of the food waste list more often than not.
A hidden treasure trove
When we talk about reusing the scraps from the fruits, vegetables, and herbs we cook, we’re mostly referring to the leaves, tops, peels, and stems. When tossed in the trash or compost bin, we deprive ourselves of important nutrients and taste. The deep green leaves of beets, for example, contain fibre, an interesting mix of vitamins and minerals, and some excellent antioxidants including beta-carotene and flavonoids. Keeping the skins on carrots when cooked in water reduces nutrient loss, and orange peels contain loads more taste than even the flesh, giving them enormous value.
How do we use scraps and what do we do with them?
These are two very good questions. It’s a lot simpler than one would think. First ask yourself if it would be good to cook or eat the fruit or vegetable in question with its peel. If not, here are a few ideas on how to reuse the scraps. Make sure to take the time to first brush the skins under water to remove any impurities and to make sure they’re edible.
Potato skins
You can make delicious home-made chips with these skins. Bake in the oven with a little olive oil and the seasoning of your choice. You can even add them to your pot pies or soups to enhance their taste. Store in a re-sealable bag in the freezer for when you have time to make a comforting homemade broth.
Carrot tops and peels
At peak freshness, when carrot tops are a vibrant green colour, they can be used in salads, pesto, fruit smoothies, or even quiches. The best way to reuse carrot peels is to store them in the freezer in a re-sealable bag so it’s easier to add them to your omelettes, vegetable soups, savoury pies, cheese melts, or chutney for more flavour.
Celery leaves and base
Leaves can be used in your recipes either dry or fresh, just like herbs. An even better idea is to try them as chips baked in the oven with a little oil, salt and pepper to serve with cocktail drinks. You can keep the celery base in a re-sealable bag in the freezer to tap into all its taste next time you make a comforting broth.
Beet and radish leaves
Sauté or steam cook these leaves with a little oil, salt, and pepper, and you’re done. You can add them to any recipe that asks for spinach.
Broccoli stems
Use with florets by cutting into chunks and adding to recipes, or simply cut into sticks and enjoy with a delicious dip. Can also be cooked and mashed, or grated and then added to a salad.
Strawberry stems and lemon & orange peels
Use strawberry stems with a dash of sugar to make a delicious cocktail and impress your guests. Keep orange and lemon peels for confits or use to make flavoured water.
Melon and cantaloupe rinds
For a little sweet treat, whip up a delicious jam or topping with these popular rinds.
Once you start reusing these scraps, you just won’t be able to stop.
