How to grow 10 foods from kitchen scraps

February 12, 2019 by  
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Meal plans and grocery lists, the cycle never ends. While some of your foods may come from carefully cultivated seeds or seedlings planted in your garden , did you know that you can grow food from food? You have probably heard that romaine lettuce regenerates easily if the base is placed in water, or that basil and cilantro cuttings will turn into entire plants, but there are many, many more foods that will grow from your kitchen scraps. Here’s a highlight reel. Bon appetit! Garlic Growing your own garlic is easy as well as rewarding. Start with a healthy bulb of your favorite varietal. Separate the bulb into individual cloves. Then place each clove into the soil with the pointy end facing upward. Allow 4 to 6 inches between each clove for a bulb to form. Cloves should go into the ground in the fall, before the first frost, and will be ready to harvest in the spring. After harvest, hang dry the entire stalk. You can braid stalks together for compact storage. During the winter and summer months, you can plant cloves indoors and enjoy the garlic greens, but don’t expect bulbs to form in these conditions. Related: 6 surprising uses for garlic you probably didn’t know about Peppers Seeds from both sweet peppers (red, green, yellow and orange) and hot peppers (jalapeno, habanero) can be dried and used in the garden next season. Be sure to choose seeds from healthy, non-hybrid plants for the best chance of success. Remove the seeds from a well-matured fruit and lay them out to dry. Store dried seeds in a cool location, like your refrigerator, and be sure to label the jar. In late spring or early summer, plant your seeds in soil. Thin and replant once they grow a few inches high. Tomatoes Tomato plants often have issues with bacteria, so make sure you choose fruit from very healthy plants and allow the fruit to ripen completely before harvesting the seeds. Once ripe, scoop out the seeds along with the gel that surrounds it. Place the seeds into a jar with some water. Stir the mixture twice each day until the mixture ferments. Around day five, the seeds will sink to the bottom of the jar. When this happens, pour off the liquid, rinse the seeds and dry them spread out on paper towels or cloth. Store the same way as for peppers. Peas and beans Again, this is a situation of harvesting the seed for your next harvest , saving you the cost of purchasing new seeds or plants. Wait until peas or beans are very dry and turn brown on the plant before harvesting. You should hear the seeds rattle inside the pod. After removing the entire pod from the plant, lay it to dry for at least two weeks. At this point, you can remove the seeds or leave the entire pod intact and remove the seeds when planting season arrives. Potatoes Some argue that potatoes need to be grown from potato starts specific to the purpose. However, any backyard gardener knows that if left alone for an extra week, those potatoes in the drawer will sprout voluntarily. To grow your own potatoes, cut your sprouting potatoes into large chunks, about two inches around, and leave them to dry out for a few days. In early spring, drop the chunks into the soil for harvest in mid-summer. Barrels or large pots work well for creating layers of potatoes in a compact space. Related: How to grow an avocado tree from an avocado pit Strawberries This one takes a little patience, because strawberry seeds are very small. You may not have even realized that the little seeds on the outside of the berry can produce more plants. To harvest the seeds, use tweezers. Alternately, you can “peel” the outer layer off the strawberry. Place the peel or seeds in soil and cover lightly with more soil. Place in a sunny windowsill and water regularly until the starts emerge from the dirt and are ready for transplanting outdoors. Turmeric You may have heard how easy it is to grow your own ginger, so it’s not surprising the turmeric will grow using the same technique. As rhizomes, the large bulbs divide and regenerate well. The trick is to plant the root sideways, which may feel contrary to what you’re used to. Turmeric naturally grows best in tropical locations, so it will probably perform best indoors across most of the United States; it will be happiest at 75-80 degrees. Plant the root in soil, water frequently and allow it a few months to mature. Harvest when it begins to dry out. Pumpkins If you’ve ever thrown a pumpkin into a  compost  pile, you’ve probably seen a plant shoot out of the ground some months later. Grow your own pumpkins (on purpose) by drying a few seeds from last year’s jack-o-lantern. Create a dirt mound in your garden and plant the seeds well spaced apart, or thin the plants once they pop through the soil. Pineapples When you think pineapple, you probably envision tall, swaying palm trees and tropical breezes, but it is possible to turn one pineapple into another in the comfort of your home. Cut the top off of a healthy pineapple and prop it above a container filled with water. You want it to hover rather than float — toothpicks can help with this. Keep the water level consistent until you see roots begin to form. At this point, transplant your pineapple into potting soil. Fruit trees It does take a long-term commitment, but apple, nectarine, peach, plum, apricot, cherry and even lemon trees will grow from seed. Simply save seeds from healthy, non-hybrid fruits. Dry them thoroughly, and plant them in quality soil in an area that receives direct sunlight. For the best results, plant a few of each type of tree next to each other. Images via Manfred Richter , Vinson Tan , Efraimstochter ,  Christer Mårtensson , Arut Thongsombut , Franck Barske , Hans Braxmeier ,  Pexels and Shutterstock

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How to grow 10 foods from kitchen scraps

This fine-dining chef transforms food waste into creative gourmet dishes

April 20, 2018 by  
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Around one third of food produced in America is thrown out. But Tim Ma, a former electrical engineer-turned-chef, incorporates food scraps others might throw out, like kale stalks or carrot peels, into dishes at Kyirisan , his Washington, D.C. restaurant. Ma told NPR , “I’m in this fine-dining world, but I spend a lot of time going through my garbage.” It’s spring in THIS bowl ?? A post shared by Kyirisan (@kyirisan) on Apr 7, 2018 at 12:40pm PDT Carrot tops aren’t tossed out at Kyirisan, a MICHELIN Guide 2018 Bib Gourmand awardee . Oh no, they’re given new life in pesto, blended up with basil, parsley, pistachios, water, oil, scallions, and sautéed garlic. Carrot peels become garnishes after they’re fried up into strips. And those kale stalks you might throw out? After being braised and fried, they might find their way into a salad with duck confit, radishes, and pickled shallots at Kyirisan. Can you improve on perfection? #rhetoricalquestion #always!!! New set-up for the carrots with miso bagna cauda, with black vinegar, honeyed pistachios, and this silky carrot purée. A post shared by Kyirisan (@kyirisan) on Mar 2, 2018 at 2:31pm PST Related: OLIO launches revolutionary food sharing app to reduce waste NPR said a signature dish of Ma’s, crème fraiche chicken wings with sudachi and gochujang, got its beginnings as an experiment to use up food scraps. At his previous restaurant , Ma would pour sauce he’d created on wings leftover from whole chickens ordered for the restaurant, and serve them to staff. They were so popular they’re now on the Kyirisan dinner menu. Hudson Valley Magret Duck Breast, with three mushrooms, charred shishito, and onion soubise. #duckforgoodluck ????! A post shared by Kyirisan (@kyirisan) on Feb 16, 2018 at 12:05pm PST Reducing food waste makes sense environmentally and economically for Ma. He told NPR, “At the end of the day, it’s a business decision. You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.” Part of what inspired him to cut food waste was his experience with his first restaurant in Virginia, which almost went under months after opening. He realized he could make changes: for example, instead of ordering in bulk via large distributors, he would order just what he needed from local sellers. Then this happened! A post shared by Tim Ma (@cheftimma) on Sep 11, 2016 at 12:37pm PDT Ma told NPR, “I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?” + Kyirisan Via NPR Image via Jackelin Slack on Unsplash

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This fine-dining chef transforms food waste into creative gourmet dishes

Food Waste as Fashion: Gross or Green?

November 14, 2012 by  
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A London-based fashion designer has created buttons, buckles and other trimmings derived from food scraps.

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Food Waste as Fashion: Gross or Green?

Tacoma Residents to Recycle Food Waste Curbside

December 22, 2011 by  
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Tacoma, Wash. will soon join the growing list of states and municipalities putting laws on the books to keep food waste out of landfills. Beginning in April, city residents will be able to dispose of food scraps and other organic waste at the curb,…

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Tacoma Residents to Recycle Food Waste Curbside

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