How to Use All of Your Produce, from Top to Tip
Updated: Aug. 14, 2018Creative cooks can find uses for nearly every part of fruits and veggies, from skins to roots. By using a few old-fashioned techniques and some modern recipes, you'll waste practically nothing.
Did you know you’re probably wasting perfectly good food? Blame it on our fast-paced lives or our familiarity with certain parts of veggies that we’re used to cooking with (corn kernels, we’re looking at you). But in line with a “use it up” philosophy, many home cooks are finding ways to use nearly all of their fruits and veggies. By truly embracing a waste-not-want-not way of life, you will see big changes in both your grocery budget and your food waste. Simmering a batch of homemade vegetable broth is just the beginning. Here are more tempting ways to use it up, top to tip!
Broccoli Stalks & Leaves
Yes, you can eat the stems; just be sure to peel off the tough outer layer before cooking. Leaves, which are higher in vitamins than florets and stalks, can be stewed similar to collard greens or kale. Or you could throw either of them into your favorite broccoli salad right along with the florets.
Corn Cobs
Delicate corn flavor sweetened with sugar becomes a jelly that takes corn cobs from trash to treasure. Like holding summer in a mason jar, this yellow jelly is a must-try seasonal fave that exemplifies the zero waste mentality.
Lemon Peel
Well known for its zest-ability and as an addition to water and tea, lemon peel can also be candied. Use any citrus peel in this tasty recipe that also makes a welcome gift.
Watermelon Rind
When you think pickles, you probably don’t think watermelon, but you should! Pickled watermelon rinds are a delicious way to hang on to summer all year long.
Pumpkin Seeds
Move over, pumpkin spice everything, there’s a new pumpkin obsession on the horizon. Pumpkin seeds are delicious, healthy and versatile. Tossed with spices and toasted, they pack quite a punch in both the flavor and nutrition departments.
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