avatarLucy Dan 蛋小姐 (she/her/她)

Summary

The web content provides practical tips for adults to avoid wasting vegetables by pickling, freezing, and regrowing scraps.

Abstract

The article "How To Avoid Shamefully Wasting Vegetables" offers solutions for individuals who purchase vegetables with the intention of healthy eating but end up wasting them due to spoilage. It suggests turning vegetables into pickled or fermented side dishes, utilizing frozen vegetables for quick meals, and regrowing certain vegetable scraps like green onions and garlic. These methods aim to save money, enhance meals, and reduce food waste.

Opinions

  • The author promotes the idea of pickling vegetables as a way to create flavorful side dishes or toppings for meals.
  • Frozen vegetables are endorsed as a convenient and acceptable alternative to fresh produce, especially when time is limited.
  • There is a realistic view on regrowing vegetables, acknowledging that not everything can be regrown, but certain vegetables like green onions and garlic are particularly resilient.
  • The article encourages normalizing the use of frozen vegetables, challenging the stigma that they are inferior to fresh produce.
  • The author shares a personal goal of incorporating more fruit into their diet, suggesting a journey towards a more balanced diet beyond just vegetables.

How To Avoid Shamefully Wasting Vegetables

And money

So you’ve finally bought vegetables like a real adult but they just sit in the fridge until they rot and die and compost.

You’re ready — to stop wasting money on food you never eat to stop chucking vegetables that had so much potential straight into the trash (the compost?)

For you, and you only, my friend, I present these vegetable hacks.

Pickled/Fermented Vegetables

Photo by Jakub Kapusnak on Unsplash

Whether kimchi, pickles or pickled radishes and carrots,

these are side dishes to that steaming bowl of rice; or brilliant toppings swimming in your noodle bowls —

or my favourite: adding kimchi or pickled radishes in sandwiches in place of pickles for that fusion twist.

Frozen Vegetables

Photo by Iñigo De la Maza on Unsplash

I’m not Gordon Ramsay, so let me make 2020 the year we normalize buying frozen vegetables

because sometimes life is busy sometimes people are hoarding TP

and dropping a few frozen peas and carrots in your quick 5-minute fried rice is heavenly.

Growing Vegetable Scraps

Photo by Laura Mitulla on Unsplash

You can’t regrow everything that you’ve been composting, and often life hack videos over-emphasize what a normal person* (*read: plant-killing train wreck) can realistically grow,

But here are a few of my favourite green buddies who have grown in-spite of my skill:

Green onions, which will grow in just water which is truly such a miracle

Garlic which grow in spite of your efforts of placing them in the fridge: with no light or water

That’s it, that’s the list.

So the next time you find yourself chucking away these poor vegetables, who lived and died just to exist in your fridge and never consumed for their true existential meaning, try these three tips: pickle, freeze and grow.

Tagging: Mary Keating | Maryjo Bautista | Suryatapa | Jade-Ceres Violet D. Munoz | Maryjo Bautista and anyone else interested in today’s prompt: vegetable life hacks.

Can’t wait to house some of these in The Brain is a Noodle! 🧠🍜

Created by Author

Lucy (The Eggcademic) [she/her] adapted this from an earlier blog post here. Now that she’s mastered incorporating vegetables into her diet, her next goal is to start eating fruit from time to time. Tips?

💜 hop down this rabbit hole!

🔊 amplify Emma Laver-Scott’s voice!

Poetry
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