Eco Kitchen: Vegetables
posted by: Joan Vine | on: Friday, 17 February 2023, 10:37
Veggies: So full of goodness.
For our introductory Eco Kitchen I offered a general chat about the purchase and storge of our precious food. Food prices have risen sharply over the months and I am sure you will agree when I say that none of us can afford to waste our money. Nevertheless, it seems (according to national statistics) that almost the same amount of food is being thrown out as ever was. So, it is up to us Eco thoughtful people to try our best not to waste our food or our cash. Last month I dealt with one of the most widely wasted food of all that of bread… I hope that for those who read my thoughts on the matter have taken it upon themselves to watch more closely the care of our most loved food items. Did you manage to turn some of your stale bread into breadcrumbs or croutons? Did you make a yummy bread-pudding with lots of dried fruit and mixed spice? How about that tasty pizza, made with some cheese you grated before it developed mould spots? (See January 24th blog Eco-Kitchen: Bread)
I, The True Vine and my Father is the Gardener: John 15: Vegetables: Whether you grow your own or not, vegetables are another precious food that is often wasted. There are hardly any vegetables I can think of that needs to end up in the food bin. In fact, I can’t think of any. All soft vegetables need to be cooked and eaten as soon as possible, so always make sure you check the sell-by date before putting them in your trolly. Whatever day you shop, always choose meals which incorporate the veggies that go off the quickest… and so on. Never overcook soft vegetables as they will quickly lose all their goodness and unless you use the cooking water for gravy, all the goodness will end up down the drain. Hard vegetables can be enjoyed later in the week and any vegetables left before your next shop should be cleaned, chopped, blanched for a couple of minutes in boiling water and once cooled they should be frozen in packs that are labelled and dated… If your left-over veggies have stalks such as broccoli, cauliflower, etc, don’t throw out the stalks as once trimmed, they can be chopped small or grated and will be fine used in stews or casseroles. Just think, if you weighed the head of the broccoli and then the stalk, you will probably find that you are paying more for the stalk (that ends up in the bin) than you are for the green florets. With hard vegetables like carrots and parsnips it is always best to chop off the tops before storing in the fridge as that helps them last longer. Plus, there is hardly any need to peel root vegetables as the goodness lies just below the skin, all you need to do is to wash them thoroughly, then chop, grate, or do whatever you do with your potatoes, swedes, turnips, golden squash, etc. No peelings no waste, eh?
Church Kitchen: Any left-over vegetables can be made into soups that will be welcomed by any group that is there for fellowship and food… plus any leftover bread of course.
Posted: 17 Feb 2023 | There are 0 comments
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