10 Recipes for Preserving Fruit and Vegetable Scraps


| 3/22/2016 10:08:00 AM


Tags: food waste, food systems, food preservation, food scraps, vinegar, citrus, pesto, Tammy Kimbler, Minnesota,

citrus peels

We all know that effectively using food waste is key to keeping our food system and us healthy. And it's a huge money-saver. Here are 10 ways to go beyond just cooking fruit and vegetable scraps to preserving them.

Pineapple Peel Vinegar (One tomato, two tomato): Use the spiny, fibrous peels of a pineapple to make this naturally fermented vinegar.

Pickled Swiss Chard Stems (HeartBeet Kitchen):This recipe can be applied to any sturdy vegetable stem like kale, collards, beet greens or broccoli leaf stems.

Candied Citrus Peel (Mrs. Wheelbarrow): Next time you juice a bunch of citrus or make salads, cook up a batch of this old fashioned candy.

Veggie Stems


ljm
4/13/2016 4:28:46 PM

Don't use the cherry pit vodka recipe - that almond taste is cyanide. And yes, there's enough of it in a shot of this to harm you!




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