There are lots of things we can do that can make an impact on the amount of food we waste like buying less and finding creative ways to use up food that isn’t perfect.
Try these ideas:
- Freeze extra smoothies into cubes and use those as popsicles or to cool down your next smoothie.
- Freeze wine for sauces, herbs in olive oil with garlic for stir fries and extra soup for sauces.
- Wash produce peels like zucchini well and eat or peel into veggie noodles or purée for your next soup.
- Keep the ends of Parmesan and other cheeses to incorporate into soups and broths — especially chicken noodle soup.
- Don’t throw away mouldy bread or slightly bruised fruit. Just cut off what has browned instead of throwing the whole thing away.
- Have salmon skin? Crisp it up in an air fryer or in the oven and sprinkle on salads.
- Save the crusts of your bread to make French toast, breadcrumbs and croutons. You can do the same with stale bread.
- Cook soft strawberries and blueberries in water with lemon juice and a little corn starch for a yummy fruit sauce to use on toast or ice cream.
- Blend mushy avocados and use them as a substitute for oil in baked goods.
- Pulse mushy tomatoes and add them into sauces.
- Left-over rice? Make fried rice or add an egg, a tbsp of flour, some salt and rice vinegar and fry it into a rice cake.
The Harrowsmith Team
Harrowsmith is the farm-to-condo go-to for living sustainably and simply. Our mission is to offer a down-to-earth Canadian perspective on topics of gardening, home and design, travel and culture, food, health, wellness and the environment.
