Food Waste Tip #8 – Vegetables

We waste tons of food in our home kitchens impacting our environment, economy and health.

John Lehndorff from KGNU’s Radio Nibbles is bringing us weekly tips, practical ways for you to save flavor, save money, feed your neighbors and save the planet in your own home kitchen.

Tip #8: Vegetables:

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Our landfills are full of still edible vegetables that we toss away.

Instead, try this:

  • If you bought too much of a fresh veggie, chop it and freeze it for later. Peel tasty broccoli and cauliflower stalks. They can be spiralized, steamed, sauteed or shredded for slaw.
  • Scrape the kernels off and then simmer corn cobs to make corn broth to make corn bread or chowder
  • Save your vegetable trimmings and peelings, cabbage outer leaves, stems and tops from herbs to make broth that adds flavor and nutrition to soups, stews and sauces. Freeze the broth in ice cube trays to make it easy to use later.
  • Many vegetables such as slightly wilted carrots, cucumbers, broccoli, radishes and celery can cut in small pieces and simmered briefly in pickling liquid for quick pickles that will last in the fridge for a long time. You can even use leftover storebought pickle juice.
  • When you use a juicer, save the sweet pulp. It can be used to make quick fiber-rich breads.
  • Green tops from carrots, radishes, beets and celery can be pureed and used to make pesto with roasted pumpkin and winter quash seeds. Just scrape them out, salt, oil and roast.

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KGNU is taking a deep dive into food waste throughout 2020 thanks to a grant from Boulder County and Elevations Credit Union