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8 edible items you’re throwing away (and 2 to toss)

By Hilary Meyer, August 28, 2012 - 10:21am

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Hilary asks: What do you use in the kitchen that others might toss?

COMMENTS POSTEDsort icon

Lobster shells and shrimp shells. I simmer them with a few peppercorns a cpl of bay leaves a little salt and make stock to use in seafood chowders.

Anonymous

08/29/2012 - 2:58pm

I save all citrus peels and freeze. When I want to freshen the kitchen air, I simmer along with a cinnamon stick. Much nicer than a candle.

Anonymous

08/30/2012 - 7:02pm

I have always done all of the above except radish greens ... will give that a try. During summer if I have too many chives/green onion tops (they grow tall!) I chop them up, freeze to toss into soups, stews later on. I freeze any tid bit vegie leftovers, vegetable water, to use in soups for better flavour.

Anonymous

09/02/2012 - 8:00pm

Did you know that sweet potato leaves are edible? Just stir fry like any spring green. Also the tender tips of the pea vines are edible.

Anonymous

09/18/2012 - 12:04pm

Blueberries and other fruits (apple cores/seeds, chopped peels, peach pits/peels, etc.), that get squishy before they can be eaten, get chopped up and tossed into the freezer in a container, then in the winter, I make suet, fill some grapefruit halves and put out for the birds. Very nourishing for them and a way of getting rid of some fruit scraps instead of putting them into the compost pile.

Anonymous

09/18/2012 - 5:51pm

I am curious as to cheeses. I use the rind (when I can get it) of Italian parmesan and pecorino Romano cheeses when I make broths Lately, I don't know whether I should toss these expensive cheeses after they have been kept beyond their printed expiration dates. On carefully reviewing labels, I am seeing some of the cheeses labeled Italian parmesan or Romano are being made in the U.S.... not Italy. They are shrink wrapped in plastic and have expiration dates. I remember that many years ago in Italy, when mold would rarely appear on hard cheeses, it would be cut out and the cheese would continue to be eaten until gone. I am afraid of doing this with American cheeses as synthetics, chemicals,GMO's,and preservatives are used without honest labeling. Too many American companies put profit first and quality last. We don't know what we are eating anymore. .Hard cheeses used to be able to be kept nearly forever, but today, I don't know whether to take a chance to keep/eat a hard cheese beyond the American expiration date. What can you tell me about eating American cheeses beyond their expiration dates?

Anonymous

09/27/2012 - 12:12pm

Cauliflower greens, Coriender greens.

We make a mixed vegetables with all old vegetables and call it chorchori in bengali (India). To hot oil add chopped garlic pod and one onion, to that add all the root vegetables plus the greens. Cover and cook till they all look mashed and cooked until soft. Add salt and little sugar.

It is delicious

Anonymous

09/30/2012 - 5:58am

I was recently diagnosed with type 2 diabetes and my biggest weakness is potato chips so to combat this I've started eating a lot of raw vegetables instead. Among others that includes a lot of broccoli crowns. Because of that I have had a lot of broccoli stems left over. I've never been a a big fan of steamed broccoli so I needed to find something else to do with the broccoli stems. I came up using the broccoli stems much like celery. I chop it and use it in both salads and also in omelets.

Anonymous

06/23/2013 - 9:16pm

I seldom use canned vegetables now since fresh are high quality and readily available. When I do use the canned variety, I strain and save the veg juice, and keep in a larger container in the freezer. I add all varieties, typical of veggies I would use in soup. This makes an excellent additive when making a pot of soup, sodium is already added so salt to taste with caution. The mixed broth is sweet and flavorful as compared to regular vegetable broth.
When I prepare fresh vegetables, I wash them carefully in a water/vinegar solution. I add the clean scraps and peels to a bag kept in the freezer and then add to the first stage of soup prep, straining to clean broth.
Either of these practices helps with boosting nutritional value tho hard cooking does destroy most. Slow simmering works best.

Anonymous

05/09/2016 - 8:27pm

It's not a food, but I use plastic bags and resealable bags instead of gladwrap. I wash the resealable ones and use many times over. If I'm concerned about plastic leaching into the food, I put it in a small glass dish first or wrap it in kitchen or cotton towel.

Anonymous

05/24/2016 - 11:39pm

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