Sit back and enjoy food, topics and trends that start on California farms and ranches. take 5
Save those scraps
Next time you cut off carrot greens or broccoli stems, don’t reach for the trash can, compost pail or garbage disposal. These and many other food parts that are commonly discarded are not only useful but often delicious and nutritious. By using as much of the whole food as possible, you’ll not only be doing your part to avoid waste but may also save money by subbing those food scraps for ones you’d have to purchase. The following are a few examples, along with suggestions on ways to use them.
1. Carrot greens The sweet, peppery green leaves atop a carrot can replace herbs and mild greens such as parsley, arugula and spinach. They’re a tasty addition to green salads, hot and cold grain dishes, soups, smoothies and sauces and can be used as a garnish for meat, pasta or cocktails. They can even serve as a side dish when sautéed with garlic, red pepper and olive oil. Carrot greens are rich in vitamins A and C and potassium. Tips: Avoid the stems closest to the root, which can be tough. Wash the greens well before using them because the tiny leaves are good at trapping dirt and sand.
2. Potato or sweet potato peels Certain potato dishes (such as scalloped, mashed or gnocchi) call for peeled potatoes, but don’t throw away those skins. Loaded with nutrients and fiber, they can be used in myriad dishes. First, they make great snack chips: Simply toss the skins with some oil and salt and bake them until crispy in an oven or air fryer. They also can be used for vegetable stock, substituted for breadcrumbs in dishes like meatloaf or fish sticks and incorporated into gluten-free breads. Tip: Scrub the potatoes well under running water before peeling. It’s much easier than trying to get dirt and debris off the peeled skins.
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January/February 2024
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