Food Waste Hacks #2: Broccoli

As noted previously in “Food Waste Hacks #1: Carrots” “According to the Food and Agriculture Organization of the United Nations (FAO) “Up to one third of all food is spoiled and squandered before it is consumed by people. It is an excess in an age where almost a billion people go hungry, and represents a waste of the labour, water, energy, land and other inputs that went into producing that food.” The FAO goes on to detail how production and consumption patterns ranging from the global food industry to individual grocery shoppers contribute to this staggering loss of sustenance.

The “Project Lunchbox: Let’s Eat!” community empowers individuals to ignite change within the global food system through their united voices, collective wallets, and communal actions. To that end, I’m instituting a new series entitled “Food Waste Hacks” to educate followers about how to maximize the shelf-life of ingredients, put each component of an ingredient to proper culinary use, and ultimately decrease waste.”

If you haven’t already, be sure to check out “Food Waste Hacks #1: Carrots” and leave a comment sharing your favorite food waste hacks as well as your favorite tips for preventing food waste in your community or in your home.

Food Waste Hacks: Broccoli

Storage: According to epicuriousbroccoli will keep either in the refrigerator or in the fridge. To that end, if opting for the refrigerator, place broccoli inside a plastic storage bag and do not seal the bag. Do not wash the broccoli until it’s time to consume it. If opting for the freezer, remove the broccoli florets from the broccoli stalks. Blanch the broccoli stalks, and next blanch the broccoli florets. After that, remove both the broccoli stalks and the broccoli florets from the stovetop and immediately submerge the florets and the stalks in freezing water. Next, drain the broccoli stalks and florets, remove any excess water, and store in a bag that is safe for the freezer.

Broccoli Stalks: One of our family’s favorite side dishes is a non-traditional cole slaw recipe prepared using thinly sliced apples, shredded purple cabbage, carrots, red onion, and grated broccoli stalks. Combine the ingredients and finish with a tangy Greek yogurt dressing. Next, chop the broccoli stalks into bite-size pieces and add to almost any egg dish, from omelettes to quiches, or shred the broccoli stalks and incorporate the stalks into your favorite array of salad greens. Vegetable chips, such as eggplant and beet chips are some of my favorite snacks, and as featured by the kitchn, you can utilize the broccoli stalks to prepare broccoli chips.

Broccoli Florets: Roast, sautée, or steam the florets with olive oil and garlic for a supper side dish and finish with parmesan cheese. Add to salads, stir fries, and rice bowls. Or, enjoy the broccoli florets raw with onion dip, hummus, or homemade salad dressing.

What are your favorite food waste hacks for broccoli? How do you incorporate both broccoli stalks and broccoli florets into your meals?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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3 thoughts on “Food Waste Hacks #2: Broccoli

  1. devotionswolf

    I never knew all that stuff about broccoli but I will save this so I cut the stock and such.  Thank you for a lesson learned you are so smart

  2. Pingback: In the Name of Health…17 Food Intentions to Set in the New Year – Katie Chiffer: Nutrition Advocate, Food Blogger, & Health Enthusiast

  3. Pingback: The 411 on Zero-Waste Grocery Stores – Katie Chiffer: Nutrition Advocate, Food Blogger, & Health Enthusiast

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