Local Food Lifestyle: Cooking Veggie Scraps and Home Canning
Written by Claire Mai, Summer 2015 Food and Farm Intern, on August 18, 2015. Originally published September 22, 2015. Updated December 4, 2015.
Today we’re highlighting two articles to demonstrate how you can best use your seasonal produce to reduce food waste and enjoy fresh food for longer!
An article by Susan Selasky in today’s St. Louis Post-Dispatch offers great tips for using vegetable parts that are typically thrown away by well-meaning consumers. Brocolli stalks and leafy radish tops are just two of the veggie scraps that we throw away or compost all too often. If you’re interested in cutting down on your food waste and adding new ingredients and nutrients to your meals, check out this article for more information and recipes: “Don’t throw those veggie scraps out; cook them instead”
On July 6th, Carthage Press published the article “Safely Preserving Garden Delights” by University of Missouri Extension with useful tips and information about home canning. Canning allows us to safely preserve the wonderful summer produce available during the summer so that we can enjoy it over the rest of the year.
In the meantime, enjoy your local produce and have a great week!