9 Solutions to a Veggie Conundrum

By Kathi Carter Rodriguez

In my post last week I wrote about preventing veggie waste.  Since we have thirteen or so more weeks for our summer share, I wanted to explore additional ways to avoid vegetable pile up.   To earn a spot on the list below, the only criteria that had to be met was that each idea had to be super easy to perform.  

Here are a handful of ideas: 

1. Make Soup – This is a favorite one of mine because it’s quick and simple.  It requires cleaning, chopping and throwing all your ingredients into a large pot of water and simmering for a couple of hours.   

2. Make Stock – This is a great way to use vegetable scrapes.  Until you’ve accumulated enough scrapes, store them in a Ziploc bag in the freezer.  Once you’ve gathered enough, place the scrapes in a large pot of water and cover. Simmer (with lid on) for a couple of hours.  FYI, it’s a good idea to exclude potatoes, beets, zucchini and green beans. 

3. Try Stir-fry – If your vegetables are starting to go bad, cut off the not-so-good portions and use the edible parts in a stir fry.

4. Juice! – This is one of my favorite ways to salvage waning veggies. And, imbibing nutrients in this manner ensures that you’re getting a regular dose of vitamins and minerals to keep your immune system strong. 

5. Add to a Smoothie – Most mornings, I have a protein/fiber smoothie for breakfast.  I include a wide variety of energy boosting ingredients such as coconut milk, non-dairy yogurt, cashew butter, flaxseed, spirulina, blueberries and bananas. So, why not add leafy greens to the mix? 

6. Revive Wilting Greens - If your leafy greens are losing their firmness, soak them for a few hours in a sink (or large bowl) full of cold water.  Once they’ve been “resuscitated,” wrap the greens loosely in a paper towel, then store in a plastic bag in the fridge. 

7. Blanche & Freeze – This is a great way to preserve your summer veggies for the wintertime.  (See my blog post dated July 26, 2021)

8. Freezing Leftover Herbs – Oftentimes, we use only a few sprigs of herbs to jazz up a dish.  So, to avoid wasting the rest, consider freezing your herbs for future soups, stews, pestos, and sauces.  Simply, throw the herbs into a food processor or Vitamix, and then place tablespoonsful into ice trays filled with a little water.  Let your freezer do the rest. 

9. Try Quick Pickling – This was new to me, but it seemed to be an easy-peasy process.  It’s analogous to marinating veggies in a jar. Cucumbers, cauliflower, squash, carrots and green beans are all good candidates.  A simple brine calls for just vinegar, water and salt, but fresh herbs and spices such as garlic, peppercorn, dill, thyme, turmeric or coriander can be added for more flavoring.  For more details, check out Pioneerwoman.com.  I’m going to try this one in a few days. ☺