Rather than sharing a recipe this week, I wanted to help you get prepared for spring gardening (you know, once this snow melts) - by harvesting the scraps of food you buy at the grocery store or market.
I got into this last year and we grew our own green onion and lettuce. I'm not gonna lie - it was pretty badass getting to go outside and snip our own fresh green onion to use in salads, omelettes and anything else we wanted to top with green onion.
You get a cool sense of satisfaction and excitement from growing your own food - and it can all start simply by saving your food scraps!
This guide from EatingWell gives tips and tricks to get you started on grow your own little garden this spring!
Instead of tossing those veggie stems, butts and seeds into the compost bin, give them new life by regrowing them into plants.
Remove roughly 2 inches from the base of a bunch of celery and place in a shallow bowl with water, spraying the top daily to keep it moist. Replace with fresh water every couple of days until a new root system emerges, then transplant into the ground.
Most herbs will propagate through cuttings - snip at a node (where sections of the plant merge), and place the cut portion in a jar of water on a windowsill. Replace the water every one or two days until roots emerge, then transplant to a container or into the ground.
Garlic is one of the easiest foods to grow from kitchen scraps - simply take cloves and place them pointy-side up in the ground, 4-6 inches apart. Plant them outside in fall before the first frost, and enjoy fresh garlic the following year. Plant them inside in a container any other season and enjoy garlic greens, but not a full head.
If you've ever bought the exact amount of ginger you need for a recipe, you're our hero. If you're like most of us and always have some left over, give it new life by planting it and growing more! Soak the root in warm water overnight, then plant it sideways in a container; cover with soil and place in a sunny spot. Keep the soil consistently moist, and within several months you'll have enough ginger to harvest.
If you're only using the green part of the onions, retain the white part with a small amount of pale green and place it in water on a sunny windowsill. Refresh the water regularly and use green portions as they grow, or transplant the plant into a pot with soil for more extended use.
If you typically throw out the base of a head of lettuce, cut it away from the leaves and place it in a bowl of water instead. Replace the water every one to two days, and within two weeks you'll have enough fresh new leaves for a sandwich or side salad. Note: This will not regenerate a new full head of lettuce, but it will help extend the life of what would have otherwise become compost or trash.
Photos by: EatingWell