Tag: Food scraps

A single onion bulb contains several distinct outer layers, and while the paper-thin, dry skin is typically inedible, the tough, translucent outer flesh layer is loaded with powerful antioxidants. Knowing the difference between the peel and the flesh can transform your cooking and reduce food waste.

While most people only eat the sweet flesh, the white part of a watermelon's rind can contain significantly higher concentrations of the amino acid citrulline than the red flesh. This oft-discarded portion holds a wealth of nutritional value and offers a number of health benefits, from improving blood flow to boosting athletic performance.

According to the U.S. Department of Agriculture (USDA), food waste is a significant problem, with millions of pounds of edible food thrown out annually. This includes the often-discarded, fibrous stems of kale. So, can I do anything with kale stems? The answer is a resounding yes; with the right preparation, these crunchy stalks can be transformed into a variety of delicious dishes, adding both texture and nutrition to your meals.

Globally, millions of tons of banana peels are produced as waste each year, but they are a rich and often overlooked source of natural pectin. Making your own pectin from banana peels is a simple, cost-effective way to reduce kitchen waste while creating a powerful, all-natural gelling agent for your homemade jams and jellies. This guide will walk you through the process, from preparation to preservation.

Did you know that making your own vegetable broth from kitchen scraps can drastically reduce food waste, making it both economical and eco-friendly? Understanding **what are the ingredients in vegetable broth** is the key to creating a flavorful, nutritious base for soups, stews, and countless other dishes.