Hack Your Vegetables

We would never recommend coming to blows with your vegetables, but we can recommend some ways to revive, use up, and make the most of what you’ve brought home or grown.

Common Problem: Limp Lettuce

Hack: Those greens (and carrots, celery, and green beans…) that you left in the fridge a little too long can bounce back. Soak them in water for 15-30 minutes to bring back the crisp!

Common Problem: Squishy Fruit

Hack: By now you probably know you can freeze that fruit for smoothies, but did you know you can also use overripe fruit in banana bread? Mashup those peaches, strawberries, and nectarines with the brown bananas for a delicious twist on this staple.

Common Problem: Not Edible

Hack: Or is it? We tend to think of certain parts of fruits and vegetables as inedible – skins, stalks, leaves – but many parts can be eaten. Try a pesto made from carrot tops, a stir fry made with banana peels, or make a chutney with watermelon rind.

Common Problem: Too Little

Hack: Left with just a few vegetables here and there can leave you scratching your head trying to use them up. Instead of making a side dish with just one vegetable, combine them! Mixed vegetables work great in ratatouille, soups, and stir-fries.

Common Problem: Too Much

Hack: Sometimes, it’s just too much and you can’t pickle your way out of it. Chances are there is someone else who could use it. Ask your family, friends, and neighbors if they can use it. If not, consider posting it to the free, food-sharing app Olio so people in your community can enjoy it!

We’re Make Food Not Waste–a nonprofit organization working to keep food out of landfills and slow climate change by creating lasting solutions to food waste through education, food upcycling and advocacy.

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