While nobody likes finding the banged up produce at the bottom of the bag or that the bananas on the counter didn’t get eaten in their prime, imperfect produce is still great for lots of things.
Photo by Rick.
Over at the frugality-centred blog WiseBread they’ve put together a guide to making the most of less-than-perfect produce. Whether you’ve got some fruit that didn’t make it back from the store in pristine shape or, like they do, you grab already banged up produce from the “seconds” bin at your supermarket, you can find a way to use damaged produce on their list.
Among their great suggestions, we like the one best suited for giving new life to less than eye-appealing vegetables:
While salads are often more about presentation than flavor, soups are the exact opposite. Traditionally, soup pots have been a final destination for the parts of the veggie that most of us today just chuck into our compost pile. The skins and rinds of certain produce, however, can contain more than just hearty flavor; they also house some of the most nutritious portions of the vegetable. Potatoes, for example, are chock full of vitamins when the skin is left on (just avoid anything that has already begun to sprout or places where the skin is green – this signifies a high glycoalkaloid content, which is toxic!) By using up your slightly wilted celery, less-than-juicy onions, and blemished carrots, you can create delicious soup bases, stocks, and stews for mere pennies. Hungry for a skin-on potato soup? Check out this mouth-watering rendition from J.D. Roth!
Check out the full article for more ideas including dehydrating, juicing and freezing for later use. Have a great idea to share for making the most of bruised produce? Let’s hear about it in the comments.
7 Ways to Make Use of Sub-Par Produce [WiseBread]