Food veggies from the garden

Published on November 12th, 2013 | by Backyards Made Better

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Using Every Part Of Your Produce



It takes a lot of work to manage a great garden.  From planting to harvest, you’ll end up with a lot of blood (possibly), sweat (for sure), and tears (hopefully not but maybe).  By the time you pick the produce, all that time and energy has added up.  So it would seem sensible to get the absolute most out of whatever you bring into the kitchen.

It’s sort of an old-time mindset really.  Years ago, food wasn’t always that easy to come by and you made things stretch just about any way that you could.

That’s the inspiration for this article.

The chances are good that you can get more out of all the produce you grow, and it’s simple to do.  You just need to learn to use every part of the plant that you can.

Here’s a few examples.

Swiss chard stalks can be sliced and sauteed for stir fries or added to soups and stews like celery.

Corn cobs can be simmered with onion and carrot for a simple veggie stock.

Citrus peels can be used for zest or can be candied. Try to purchase organic citrus if you plan to use the peels.

And this is just the tip of the iceberg so to speak.

To learn about other ways you can get more out of your garden production, visit this page on Examiner.com



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