Roots, stalks and peelings: Mouth-watering recipes from scraps you might throw away
CBC
I used to waste food.
Nothing too wild; I wasn't hurling oranges off a bridge or anything purposely wasteful.
Instead, I was guilty of letting salad greens get mouldy or ordering takeout on Friday when the fridge was full of leftovers.
This might not seem like a huge deal, but the UN report on national food consumption suggests Canadians waste about $2,000 a year on groceries.
This statistic looks especially sinister when considering that 13.4 per cent of households in Newfoundland are food-insecure.
Plus, food costs look like they're only going up.
The 2022 edition of Canada's Food Price Reports seems to be expecting a record seven per cent increase in food price inflation for Newfoundland and Labrador.
Sadly, there is no single solution for the consumer. Food costs are rising for reasons that are complicated and lengthy to explain. Not to speak in generalizations, but extreme weather events have wreaked havoc on our food systems, the pandemic continues to cause supply chain disruptions, and higher energy prices affect the cost of transporting food.
I've been trying to make small changes.
I don't wander the grocery store aimlessly anymore. I'm armed with a plan instead. My garden expands each year, and I freeze and bottle as much as possible. Finally, I've been trying to use the entire vegetable.
Roots, stalks, peelings and leaves used to find their way into my garbage or compost, but those parts of the vegetable are often the most nutritious. I know that using the whole vegetable barely scratches the surface of the problem, but it's a start.
Here are some easy recipes that use the entire vegetable.
Turnip and radish greens have an almost mustard bite, and can add a little kick to plenty of dishes.
They both have thick cellular walls that I break down by using lemon and salt. I treat these greens how I might treat kale.
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