Being earth friendly is something that makes me anxious or angry.
I really don’t understand people who litter. It’s an eye sore. It’s a complete disregard for the community. And it’s pretty much going to stay there forever unless someone threw away something like a banana peel. I can’t tell you how many pieces of plastic, glass, and foil I see walking down just a few blocks on my street. I swear that there’s someone out here who likes tucking in empty potato chip bags in the nooks and crannies of trees and fences consistently. That’s when I get angry.
But a more complicated relationship between me and the earth happens in the kitchen. To start, there were two summers where I shared a vegetable CSA with my sister and I had trouble getting through my share. Sometimes, I had items that I didn’t like (fresh gooseberries and fresh currants for example). But more often I had vegetables that I just didn’t cook soon enough and they’d start to rot. So I don’t participate in CSAs anymore.
But I feel guilty even over normal kitchen waste like apple cores, bell pepper seeds, etc. It makes me anxious. I installed a composter in my backyard just to help alleviate my guilt. But half of the time, I don’t even make it to the composter. And it’s only good for vegetable scraps. I can’t compost animal products.
Oh, and whey! Since I make my own yogurt, I like to strain it sometimes, but I don’t know what to do with the leftover whey.
So, my new experiment is to try to use up food scrapes whenever possible. I recently received a copy of Waste Not by the James Beard Foundation. The book is a collection of recipes and tips from different chefs on how to be less wasteful.
The book is sectioned into five chapters:
- From Stem to Stem
- Meat, Bones, Skin and Scales
- Tops and Bottoms, Pits and Peels
- Second-Day Solutions
- Prolonged and Preserved
There is a recipe for leftover whey and that is whey cooked heirloom grains (specifically grits). I’m really looking forward to trying that. Other recipes that I’d like to use in no particular order:
- Rainbow Chard Noodles
- Squash Seed Tahini
- Baked Potato Stock
- Schmaltz Mashed Potatoes
- Chicken Liver Dumplings (don’t worry, the liver is mixed with dark meat and lots of seasoning)
The only thing I don’t care for in this book is the photography. It’s like someone went crazy with Instagram’s Lo-Fi filter and then some.
For recipe testing, I picked out the kale stem crackers (because my mother unexpectedly gifted me with a bunch of kale… like a mother does).
It was very easy to put together, but my crackers didn’t firm up at all. I rolled them out by hand to 1/4” which is what was the thickness in the directions, but I think I should have made it thinner. Or maybe bake halfway, cut, and then bake again like you would with biscotti. Not sure.
More importantly, they were surprisingly tasty and very savory! I’m now thinking I should try dinner rolls with kale stems and garlic.
I’ve tried salvaging kale stems before by pickling them but this was much more my speed. (I’m not a huge fan of pickles. Kimchi, yes. Pickles, not so much.) So I can safely say that this book as a lot of good ideas on how to use up those items in your fridge that you might not realize are edible or were going to toss in the trash. Since the recipes were written by different people, it’s hard for me to gauge if other recipes may need tweaking like I think the cracker recipe needs. Regardless, it’s a great place to start if you want to move to a more zero-waste lifestyle or just need some inspiration.
Disclaimer – I received this book from Rizzoli for this review. I’m not getting paid for this post. The views and opinions expressed are purely my own.