Take a Little Off the Top
Most of the food waste we see are trimmings. These flavor and nutrient- filled scraps boost and add complex character to many dishes. Those carrot peels, potato skins, portions of herbs, that usually are thrown out, can take an ordinary dish to new heights, creating comfort food memories and increasingly better health.
Here’s an example…Do you use fresh herbs?
I, like many of us, grew up shaking dried herbs and seasonings from a bottle. Even today, there are more dried versions of herbs in most grocers than there are fresh. But, here’s the rub. Producing those bottles comes with an cost. Commercially grown herbs come from afar: distant fields or factories. Bottles have to be produced, transported and stocked at your local grocer and those noisome plastic sprinkle caps can’t be recycled. And, most importantly, fresh herbs, vs dried, in my opinion,…fresh wins, hands down.
But, fresh herbs purchased at your local store are a chronic and high level waste producer. Why? They mostly are not portioned to fit your needs. And, because they're sold in large bunches, the disconnect is that most recipes only call for a tablespoon or two. Some, like oregano and rosemary, dry well, but many do not. So, whadda ya do? Work with what you’ve got. GYO-Grow Your Own in windowsill boxes, jars, buckets, cans…you name it. If you can’t GYO and your only option is your local grocer, buy only what you’ll eat. And if those options don’t suit you, freeze some for long-term use.
So what to do when you have too much of a good thing?
Blend them, mince them, chop them, freeze them, dry them. There’s a host of options where you finely grind dried herbs with a pestle and mortar by hand, and then blend or stir in enough oil to coat them. Pack into airtight bags, with the oil to protect them and voila, they'll keep their peak, fresh flavors for months. Add these when ready to flavor water with bones and celery tops, then you are off to making your own homemade stock or broth.
Also by DIY, you control the amount of salt in your diet. Commercially processed broths could be mined for the amount of salt they contain. Do this and you are on the road to better health. In a couple of hours, you can make a batch of broth that’s potentially organic and could possibly extend your life. By controlling your salt intake you are less likely to have high blood pressure, stroke, heart disease, osteoporosis, stomach cancer, kidney disease, renal stones or conditions related to obesity. It may take a while to accumulate enough scraps, so freeze what you have until you have enough. Then compost the scraps. That’s why we are here.
Here are a few examples:
One of the best ways to reduce food waste is to take a long, hard look at the things you trim off and discard. Broccoli stems, for example, make up a big part of the head and they're just as good as the florets once you've removed the stringy skin. Washing your potatoes, carrots and apples instead of peeling them, preserves much of their nutrition. Corn husks can be used to wrap tamales or fish for steaming, where they'll add flavor. The leafy portions of celery and carrots can be used as herbs to flavor your soups and salads, or as a tasty garnish on finished dishes. A bit of internet searching will turn up LOTS of additional suggestions.
Leek tops – Throwing away the leafy green tops is a missed opportunity to enjoy culinary scrumptiousness. Chop them into bite sized pieces, stir fry them, add to soups, make a frittata or quiche. See the three websites/apps in your reading list and add their link in the blog. Add and index
Again, notice what professional chefs do. Remember stuffed potato skins? Is that still a thing? Well, make your own or make chips out of them.
Drink fermented pickle brine or sauerkraut juice, straight, no chaser for your gut’s health. Use it in soups or thin and flavor bland foods like hummus. You can liven up homemade salad dressings as well. It’s also excellent for brining meats or poultry for barbequing. But, remember to adjust the amount of salt you add overall to your culinary creation. Also…
Use the brine to pickle watermelon rinds. Just peel the rind skin and stuff them in a jar. Add salt, water, spices or herbs to pickle rinds. Or, use the brine to pickle lemon peel, red onion slices — you name it. Experiment and brine anything you think will work. Just stuff them in the jarred brine or your homemade version.
This is about creating new habits to reduce food waste. But, every new habit needs a reward to be successful, so here’s a suggestion: total the amount you save in cash each week and invest that in…let’s say…Bitcoin?
Now you are on the road to self-sufficiency. Your grandparents knew about this stuff. Old school is too cool! And, always compost what’s left.
Great!…Right?
More to come next week.
