Lindsey here. This time of year, the open food boxes we distribute to clients are overflowing with local produce. It’s a beautiful sight: plump tomatoes and bouquets of kale tucked between varieties of purple, white and wee green eggplants. These fruits and veggies travel home alongside foods that our drivers rescue from grocery stores each day. Greek yogurt, cheeses, salad makings and cut fruit provide meals with foods that—if not rescued from grocery stores overturning inventory—would have gone to the trash.
Sometimes food waste seems obvious: perfectly edible, whole ingredients tossed from shelf to garbage. But there is another way food that costs our money and time ends up needlessly wasted. Have you ever brought home a head of broccoli and plucked off the florets only? Or found yourself stumped over the stems of leafy greens and cooked only the tops? When it comes to plants, unnecessary waste can happen when we’re not sure if
all the parts are edible and what
on earth to do with them.
Take this vibrant rainbow chard for example. The prettiest part is the sunset-hued stems, right? But many recipes call only for the leaves. Did you know the stems can be sliced and stir fried, with the leaves added in at the end? The same goes for greens tops (turnip, beet, kohlrabi, collard, or mustard greens); these can be easily braised with garlic and crushed red chili flakes.
You can also switch up your chickpea hummus with chard stalks! In the Mediterranean, chard stalks are boiled and pureéd with garlic, tahini, olive oil and lemon juice for a savory dip.
The most important part of these techniques and know-how—beyond the environmental and good-feeling part of salvaging edible food—is that food stretches further. This is critical when families leave Manna with a 3-5 day supply of food and need those ingredients to make multiple meals. It’s why we provide recipes and cooking tips to our clients.
Want to make the most of your farmers market purchases this summer? Check out these great reads below. While you’re at the market, come visit a Manna table (look for the bright red tablecloth) at farmers markets all over Montgomery County!
Root to Stalk Cooking: The Art of Using the Whole Vegetable
by Tara Duggan
(have this on my shelf
The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce
by Rebecca Lang
Root to Leaf: A Southern Chef Cooks Through the Seasons
by Steven Satterfield
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
by Deborah Madison
Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food
by Dana Gunders