5 Food Scraps You Should be Saving

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I recently began rereading one of my favorite books, An Everlasting Meal. You can read all about the first time I read it here. It is essentially a how-to guide on eating economically.

And although this book focuses on feeding ourselves in an economical fashion, its founded on the principles of sustainability. “Great meals rarely start from points that look like beginnings. they usually pick up where something left off. This is how most of the best things are made…”

I can’t help but to consider this approach within the context of sustainable living. This is, in fact, how the best things are made- utilizing recycled materials, passive energy, permaculture concepts.

I couldn’t help but think why don’t I apply this frame of thinking to the kitchen more often. I look for ways to start a project from recycled materials. Why do I not spend more time looking for ways to begin a meal from leftover materials?

This list is a place to start, a place to consider your needs, your resources, and a way to increase the resources available to you.

1. Pasta water– A kitchen gem. Decrease your water use by reusing pasta water. Use it in soup, to boil vegetables, or to make #3.

2. Sour milk– This is your buttermilk substitute. Freeze in jars and use in biscuits, breads, pancakes, and cakes.

3. Broccoli & cauliflower stems– At times, these parts can make up the majority of your standard super market bunch. Stems and leaves can be made into a flavorful and nutritious pesto with just water, olive oil, garlic, and salt.

4. Eggs– Whether the eggs have been separated because you only need egg or white or they’re getting old because your hens are producing a surplus in a given season, they can be saved. Separated egg pieces can be refrigerated for future use and you can try this technique for the egg surplus.

5. Cheese rind– Especially from hard cheeses, like Parmesan. Boil the rind with soup to give it more flavor and body.

What kitchen scraps do you use? 

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2 Responses to 5 Food Scraps You Should be Saving

  1. Chris says:

    Your post reminded me about the book, An Everlasting Meal, which I dug out and will reread over the cold weekend. That alone is cause for thanks. I always use vegatable trimmings and scraps and meat/bone remains collected in the freezer until adequate for making broths which I freeze or refrigerate. There are endless uses for broths and I never have to buy any. I also peel or otherwise prep overabundant or overripe fruits I won’t get to and freeze for use in smoothies. Of course, bread heels/remains/ etc. are saved for crumbs/soup/croutons, etc.

    • brookeO says:

      I’ve been revisiting all the forgotten tips since I started rereading the book. Our new favorite is the broccoli pesto on p. 43, which we make plenty of since we find ourselves with so many broccoli stems after making stir-fry all week…and the pesto is great with homemade pasta:)

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