GET MORE OUT OF YOUR PRODUCE SCRAPS
Save money and reduce your food waste footprint by turning produce scraps into vegetable stock. Fill a freezer-safe container with clean vegetable peels, roots, stalks and leaves, such as onion ends, leek stalks, carrot scraps, corncobs and leftover parsley. Avoid storing spoiled produce or strong-smelling vegetables like broccoli and Brussels sprouts. To make vegetable stock, Michelle Dudash, RDN, chef and author of “Clean Eating for Busy Families,” says to put the vegetable scraps in a pot and add water to cover, plus an inch. Simmer for an hour until it’s rich and flavorful, season to taste and then strain. “Vegetable stock is the easiest stock you can ever make in your life,” says Dudash. You can also eat the stems, leaves and peels of some fruits and vegetables like citrus peel, carrot, celery, fennel, turnip leaves, broccoli stalks, cauliflower leaves and greens. Pickle, zest, saute, puree, shred, juice, soup or toss them into a salad.
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