So many of us are looking for ways to make the fresh veggies we bring into the house go farther these days. But eat your kitchen scraps? Actually, a lot of the vegetable trimmings which get thrown away are perfectly edible, and in fact, are even more nutritious than the parts of the vegetable which are commonly eaten.
The skin of the potato, skins of fruits, watermelon rinds and cruciferous vegetable stalks all contain tons of nutrients we can’t get from many other sources.
From growing, through harvesting and distribution, to consumption and disposal, food is wasted at every step along the way, and most of it is out of our control. But we do have control over the food which is wasted within our own home.
In addition to the environmental factors of keeping the scraps out of the landfill, using more of the vegetable you buy saves you money!! If you paid for (or grew) it, why not make a whole extra meal out of it? In our house, we try to use as much of our food as possible. Why yes, we eat our kitchen scraps.
After we have used as much of the vegetable we possibly can, we then either feed what’s left to our chickens or we compost it to make fertilizer for our garden. Nothing goes into the garbage!
Here are a few parts of some everyday vegetables you might not have tried or even known you can eat.
1. Celery Leaves
Use raw celery greens (the leafy tops) in green salads, tuna salad, potato salad, and in minestrone, lentil soup, or other soups. The taste of celery leaves is a lot like the celery itself, perhaps a bit stronger, but certainly less strong than some rocket lettuces. Plus, celery leaves add a nice texture and color to cold salads.
2. Beet Tops
Beet Tops (or beet greens) are totally edible!! I love sautéed beet tops. The stalks are much more tender (not stringy) than some other root vegetables. They are similar to Swiss chard, and they add such a lovely red color to the dinner table. Perfect for cool weather and hearty enough to stand up to meat or stews.
Read my recipe for beet tops sautéed in garlic
3. Carrot Tops
One of my favorite ways to eat kitchen scraps is to make pesto. This is useful because pesto will last much longer in the fridge than the vegetable would itself. Carrot tops make a great pesto alternative to basil or celery top pesto. Just put the carrot tops along with garlic, pine nuts and olive oil into a food processor. You can use it on pasta, vegetables, or on crackers. YUM!
See my recipe for Carrot Top Pesto.
4. Broccoli Stalks
Broccoli stalks can be pureed and made into cream of broccoli soup. You can also grate them (and cauliflower stalks too, for that matter) and make this amazing broccoli slaw – either in lieu of cabbage or in addition to. You know those bags of broccoli slaw you can get in the supermarket now? That’s just grated broccoli stalk mixed with some red cabbage and carrots.
We have been using grated broccoli stalks on our Tuesday tacos lately instead of grated cabbage. We just peel the hard outer layer off with a peeler, and grate the rest. They add an excellent flavor. Chickens and rabbits also love eating them. Broccoli stalks take up a lot of space in the garbage, and could provide a whole ‘nother meal for your family! (And they will decompose in a backyard compost pile!). Do the earth a favor and don’t throw away the broccoli stalks!
Check out this amazing broccoli slaw recipe.
5. Cauliflower Leaves
Cauliflower leaves (and stalks) are also edible and can be diced and roasted along with the cauliflower florets to add some color to your roasted cauliflower. Pro tip – add garlic and parmesan cheese to your cauliflower florets and leaves for the best flavor! And, just like broccoli stalks, the cauliflower stalks can also be grated and used like cabbage on your tacos or as a slaw with your smoked meats.
Try this Easy Chipotle Aioli Sauce on your cauliflower! These two are love at first sight – made to be paired!!
6. Pumpkin / Squash Seeds and Guts
After you’ve carved your pumpkins, don’t throw out the guts! After you have saved seeds for next year’s garden, you can use up the rest of the guts. Both the pulp and the seeds can be used in recipes and snacks. One of the best know is roasted pumpkin seeds.
While pumpkin seeds are the most common, any winter squash with seed will work. Once you start drying them out in the oven they will become crunchy. At Halloween time, we save and dry the pumpkin seeds to make a fun toasted, salty treat. I’ve also made caramelized toasted pumpkin seeds with brown sugar which is also good! Or add some heat with dried pepper flakes.
Just spray a baking pan with some olive oil, spread your seeds in a single layer, and sprinkle with your spices of choice. They only need a short time in the oven, so keep an eye on them so they won’t burn.
You can also leave the half pumpkin hulls out for the birds and squirrels who will readily help you get rid of any parts you don’t use in the house.
I have another whole article on cool and different ways to use up pumpkin guts – from face masks to risotto!
7. Potato Peelings
Another way to eat your kitchen scraps is by making some yummy broth. Best part? You use up the things which wouldn’t really be very appealing to eat otherwise. Save up your potato peelings, and along with onion scraps, fennel and celery cuttings, and any mushroom bits to make a vegetable broth. So simple – just cover the vegetable scraps in water and boil until you have a nice flavorful broth. If you happen to have turkey or other large meat bones, throw them in for some extra flavor.
8. Watermelon Rinds
Peeled watermelon rinds (the white part) can be diced and used along with cabbage, broccoli, and carrots in a slaw or a salad just like you might use jicama. You can also blend the peeled watermelon rind with some lime and mint for a refreshing beverage.
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