Using Produce’s Tops & Bottoms
Using Produce’s Tops & Bottoms
Learning to use the entire part of fruits and vegetables is not only sensible, it’s environmentally friendly, more economical, and healthier for you. Purchasing whole vegetables from the growing source ensures fresher produce and is a better value than packaged food, not to mention, without any of the packaging waste. You can stretch your food… Read More »
Learning to use the entire part of fruits and vegetables is not only sensible, it’s environmentally friendly, more economical, and healthier for you. Purchasing whole vegetables from the growing source ensures fresher produce and is a better value than packaged food, not to mention, without any of the packaging waste. You can stretch your food budget by using the whole plant which provides opportunities to explore new tastes and nutrition from other parts of the plant that may otherwise be discarded and contribute to landfill emissions. Getting to know the entire plant creates a better connection to your food which creates a healthier mindset and value for our food culture.
Some basic advice for reducing food waste is to emulate how our grandparents lived in simpler times. Start by shopping more frequently, buying smaller quantities to consume in a couple of days, and then properly storing your produce by taking the time to prep them once you bring them home. Organizing your refrigerator so that the most perishable produce is right within reach encourages you to use these items first. Storing fruits and vegetables in separate containers may help produce stay fresher longer as certain fruits produce ethylene which ripens vegetables prematurely. Pickling, freezing and preserving are excellent ways to give aging produce a new life.
There are various individual methods for storing your produce in season and we’ve put together a list of helpful tips from our Culinary Specialist, Miss Jenn, to get you started using your produce’s tops and bottoms at home!
Root vegetables, carrots, and radishes, beets- start by removing the greens or the tops from the root. This prevents the greens from taking moisture from the vegetable. These greens would be considered tender and you may use them in salads, soups, smoothies, within a few days. Beet root will last for a week or so. Roast them when you get them and they will be ready for salad or recipes. Carrot will last for weeks, radishes for the week. You may decide to freeze them and use them for making homemade veggie stock if desired. Don’t throw out your vegetable tops, peels or ends. Freeze them in a bag and use them for flavor makers when ready to make homemade stock. Carrot top greens are a great substitute for parsley and can be used for salsa verde or pesto.
Fresh herbs– start by removing rubber bands and making a fresh cut on the stems. Herbs then can be kept on the counter in a container of water for a few days. Change the water daily. Fresh herbs can be stored in a paper towel covered plastic bag for up to one week, however, if you know that they are about to go bad, preserve them! You can preserve herbs by chopping and adding to vinegar or butter or oil and then freezing in ice cube trays. You can also preserve herbs by freezing them as is for use in sauces, stews, soups or spreads.
Did you know that stalks, stems and leaves are delicious eaten raw or cooked and
contain lots of the plant’s nutrition? Vegetables that have stalks such as broccoli can easily be transformed by shaving the thick outer layer using a vegetable peeler. The inner stalk is more tender and full of flavor and can be used raw in salads or slaws or cooked into stir fries or soups.
Stems from produce such as swiss or rainbow chard can be saved and used to make healthy dips. Simmer the stems to soften in water with a little bit of kosher salt. Drain and food process the stems with beans, garlic, lemon, tahini and olive oil for a healthy alternative hummus.
Still have some leftover produce scraps? Compost what’s left! Read our Blog on Composting to learn more! https://www.alstedefarms.com/news/composting-101/
We hope we have inspired you to explore utilizing all of the tops and bottoms of your fruits and vegetables to reduce food waste and enjoy more of the plant’s nutrition while saving money and reducing your carbon footprint.
