Veg More, Waste Less
Here in the Valley, we love all our veggies. Weird or wilted, crisp or colorful, they’re all our favorites. But we’re not just talking about varieties. We love all the ways in which we get to enjoy the whole thing — stalk to leaf, root to tip. Learn how to reduce food waste, one veggie at a time, with these easy everyday tips.
- Stalks & All: After cutting away broccoli florets, those thick broccoli stalks shouldn’t be tossed. Trim away the tough outer skin with a vegetable peeler, and eat the crisp inner core. It can be enjoyed as crudité with dip; shaved into a salad or cut into thin strips for slaw; or chopped for a stir-fry.
- Save Those Skins: After peeling potatoes, save the skins. Toss them with oil and the seasoning of your choice (we recommend dry ranch), and bake them until crisp to make potato skin chips.
- Flavor Saver: To save herbs before they go bad, chop them up into an herb sauce or salsa to serve with meat or fish. Use any mixed or single herbs you have on hand, chop finely, stir with olive oil and lemon juice or vinegar, and season with salt and pepper to taste. The acid in these sauces will help to preserve the herbs and prevent them from turning brown.
- Bake ’Em to Save ’Em: When vegetables like carrots, cauliflower, broccoli, squash or onions are getting dry, roast them in a very hot oven to caramelize them and bring out the natural sugars. Toss in olive oil and season with dry Ranch mix or the spice of your choice before cooking.
- Love Those Leaves: Instead of tossing them, use green celery leaves to add some zip to your next salad. The inner greens are especially tender and delicious!
