Today, we're diving into a topic close to my heart – reducing waste. I do my best to have a low-waste kitchen, and one of the most significant ways I can achieve it is by purchasing and cooking with local produce. Not only are the flavors and the freshness of local produce unmatched, but these ingredients can also help you cut down on food waste.
Let's explore some strategies to maximize your local bounty while minimizing waste.
1. Compost, Compost, Compost!
Composting is the backbone of any low-waste kitchen, and when you're working with local produce, it becomes even more essential. Those vegetable peels, fruit cores, and coffee grounds you might toss away can all be transformed into rich, nutrient-dense compost. Not only does this reduce the amount of waste going to the landfill, but it also creates a natural fertilizer for your garden, completing the cycle of sustainability.
Items that cannot go into your compost bin include bread, pasta, meat, fish, dairy, etc. I tell my kids that if grown from the ground, it can return to the ground.
We keep a small bucket under our sink to collect scraps for compost, which happens to adorn the logo of a college football rival, so it feels extra good to do it :-)
When the bucket fills, it's taken outside to our makeshift homemade compost bin, a very large bucket with chicken wire wrapped around it. It's super basic and does the job. We can use the rich compost come spring to supplement store-bought soil. There's an endless source of information on the internet about how to compost, the best bins, and how best to use your yield, so head to the experts if you're looking for more information.
2. Create Liquid Gold: Homemade Vegetable Broth
Broth is a fundamental ingredient for many dishes. Using homemade instead of store-bought is not only a significant cost saving over time, but you're also not placing their plastic-paper-foil containers into your garbage can. PLUS, you have the joy of knowing exactly what is in your broth, with no pesky additives, dehydrated anything, or questionable added flour.
So, before tossing your veggie scraps in the compost bin mentioned above, I encourage you to put them in your resealable bag of choice and keep them in the freezer to make your vegetable broth. Carrot ends, onion skins, celery leaves, and herb stems can all come together to create a flavorful base for soups, stews, and risotto or an alternative to water when you need extra liquid while cooking.
Simply collect your scraps in a container in the freezer until you have enough to make a batch of broth. Simmer them with water for a few hours and you'll have a broth that takes your dishes to the next level.
What not to include: cruciferous veggies like cauliflower, broccoli, etc., because they will give the broth an unpleasant bitterness. Here is an informative article about the dos and don'ts of homemade broth making.
After you've cooked the broth, you can place the scraps into your compost bin. Talk about getting the most out of those veggies!
3. Get Creative with Stems and Leaves
When you purchase local produce, you'll often find that the entire plant comes with you. Don't just focus on the fruit or main vegetable; embrace the stems, leaves, and roots, too! Here are a few ways to use them:
Beet greens can be sautéed with garlic for a nutritious side dish.
Broccoli stems can be grated into slaws or stir-fried for added crunch and flavor.
Herb stems can be finely chopped and used as a garnish.
Add strawberry tops to smoothies. Here are more ways to use strawberry tops!
4. Preserve the Season with Pickling and Fermentation
Local produce is often available in abundance during the growing season, and consuming it all at once can be challenging. You'd be surprised at how long even a small share of produce takes to eat!
One solution is to preserve the flavors by pickling or fermenting. Turn surplus cucumbers into tangy pickles or ferment cabbage into sauerkraut. The beauty of these methods is that they not only extend the shelf life of your produce but also add a unique depth of flavor to your meals. I pickle cucumbers and carrots and add them for extra crunch in tacos, salads, and lettuce cups. My husband also eats them straight out of the jar.
Pro tip: save glass jars from going into the recycling bin and instead reuse them as food storage containers. Glass is safer to store food in any way, and you don't have to spend more money on additional containers.
5. Plan Your Meals and Shop Smart
One of the most effective ways to reduce food waste is to plan your meals and shop with a list. When you know exactly what you need, you're less likely to buy excess ingredients that might go to waste. Additionally, it helps to be mindful of the perishable items in your kitchen and prioritize their use before they spoil. Click here for more tips on weekly habits to maintain an unprocessed eating lifestyle!
When you choose to embrace local produce, you not only support your community's farmers and enjoy the freshest ingredients but also take an important step toward reducing food waste. With these strategies in mind, you can make the most of every part of the local ingredients you purchase, leaving you with a cleaner conscience and tastier meals. Happy cooking and reducing waste!
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