#eatthewholething

Idea #1

Before we know it Fall will descend upon us and the bounty will diminish. Here’s a tip that’s been making the rounds to help you use every leaf and seed, fruit flesh and vegetable morsel you get your hands on in the next few weeks.

I’m all for canning, fermenting and saving for the long haul. Nothing is more satisfying than a table covered in glorious jars filled with the fruits (and vegetables) of your labors! This rite of fall is a long-standing tradition, a source of personal pride and a tie to the traditions of family and friends.

With the goal of zero waste, let’s look at freezing as a quick alternative that uses every last tidbit for a great little addition to almost any dish.

Take all that basil, for example. Pulverize it in the blender or food processor, add a slight bit of water and freeze in ice cube trays. When solid, pop out into freezer bags and use at will. The mind reels at the nearly limitless greens and herbs that can be stashed like this. Frozen blocks of flavor, ready to create a mid-week pasta, added to a smoothie, or smeared on French bread with some roasted garlic (which could also have be made into frozen cubes).

No waste means using the whole thing. Pulverizing the entire fruit, vegetable or herb not only creates zero waste, but often gives a nutritional boost because you are consuming the high flavonoid content of stems and flesh that may have been discarded for other uses.