[BadgeBunny]

By Lindsay-Jean Hard. I haven't had a chance to look thru it yet but will this evening. And post a review. Will also try out some of the recipes over the next week or so ... And let you know how those go.

 

[2ftgd]

Looks interesting! Looking forward to your review.

 

[charliemeyer007]

What the farmer doesn't eat goes to the hogs or to town to sell.

 

[Exarmyguy]

My wife an I always laugh when we hear the word scraps. When her mother was in a care home for dementia we would ask what she had for her meals. Her reply was always ," scraps".

 

[dmas]

For awhile I tried keeping a scrap bag in freezer of peels and trimmings to eventually convert to stock. But I gave up, seemed to be a lot of effort for the return. Something useful is a big diameter strainer. Make sure it has little nose opposite the handle so you can set on pot. You may or may not like a double thick strainer for extra strength, nice feature but regular strainer is pretty strong.
There are some odd thing I know are edible but I haven't even bothered to try. Like hull from strawberry ends and carrot top greens.
Peels can be where pesticides lurk. Though also a lot of nutrients. I often peel apples because of preference but am sure I lose a lot of nutrition.

 

[BigSkyFarmer]

For awhile I tried keeping a scrap bag in freezer of peels and trimmings to eventually convert to stock. But I gave up, seemed to be a lot of effort for the return. Something useful is a big diameter strainer. Make sure it has little nose opposite the handle so you can set on pot. You may or may not like a double thick strainer for extra strength, nice feature but regular strainer is pretty strong.
There are some odd thing I know are edible but I haven't even bothered to try. Like hull from strawberry ends and carrot top greens.
Peels can be where pesticides lurk. Though also a lot of nutrients. I often peel apples because of preference but am sure I lose a lot of nutrition.

I agree with this. I can get more of a return as far as I am concerned by feeding the scraps to my chickens and getting eggs back.
I do make gallons of stock when canning vegetables in the fall. All of the trimmings are made into stock that is canned or frozen. Still give the scraps from that to the chickens.

 

[1175]

For awhile I tried keeping a scrap bag in freezer of peels and trimmings to eventually convert to stock. But I gave up, seemed to be a lot of effort for the return. Something useful is a big diameter strainer. Make sure it has little nose opposite the handle so you can set on pot. You may or may not like a double thick strainer for extra strength, nice feature but regular strainer is pretty strong.
There are some odd thing I know are edible but I haven't even bothered to try. Like hull from strawberry ends and carrot top greens.
Peels can be where pesticides lurk. Though also a lot of nutrients. I often peel apples because of preference but am sure I lose a lot of nutrition.

Carrot top greens, celery tops/trimmings, radish tops, almost any green trimmings from veggies go in bag in freezer until full. Then into the dehydrator, and powdered when dry. Glass jar with lid and you have healthy additions to soups, stews, etc. Lots of nutrients.
Forgot: wash/rinse before freezing.

 

[ActionJackson]

What the farmer doesn't eat goes to the hogs or to town to sell.

Or mulch, in some cases.

 

[Jim from 28DaysLater]

Sounds smart.

There will be a lot around that's worth something when shtf.

May mean a lot to somebody. Probably a few uses for it.

Was just noticing the gold wrappers on my bouillon cubes tonight too 😂

 

[Jim from 28DaysLater]

The ideal prepping community would probably have one super person who specialized in just this- designing the agricultural and culinary side of what you're doing for maximum efficiency, maximum benefit, maximum possibility.

Just seems like a project that someone could run away with...

 

[1175]

Between animal feed, broth, dehydration, compost-there should never be food scraps wasted.

 

[dmas]

I got some granny smith apples and am planning to save peels and cores for pectin. Not successful in past but wrong type of apple and maybe not enough scraps. We'll see how this works.

 

[ImStillHere]

THX

I am going to see if I can scrounge this one up, potential good addition to my nonstandard cook books.

I have always used leftovers and such making noncontemporary meals. It would be announced we are having "muck" for dinner. It was a running joke and never intended to be a lazy slop. Sometimes as a casserole, pot pie, stew, or help yourself random buffet. But there were a few times it ended up being dog food as things just clashed. For example this is my 250lbs of dogs daily meals split 3 ways twice a day. 3 carrots- 1cup+ string beans- 1/2 sweet potato- 2 cups rice- 18oz protein of the day- dog safe leftovers other veg/fruits as available. Some times they eat better than me and I would not hesitate to set aside a bowl of that for me... and have sampled it many times.

 

[OldSoul]

During canning season we glean tomato skins and onion peels and ends, dehydrate them, then run them through the food processor to make onion and tomato powder.

I dehydrate celery tops/leaves for use in soups, stews, etc.

When I roast chickens with vegetables I refrigerate the vegetable scraps and hold them. After the first meal we debone both chickens. We put the carcasses and the vegetable scraps along with some herbs, spices, a splash of apple cider vinegar and water into my pressure cooker for two hours to make bone broth. I run the carcasses and scraps through two batches, adding more herbs and spices and a bit of our dehydrated vegetables to the second batch. I combine the broth from both batches to levelize the broth concentration, then pressure can it. That's nearly free food. Look at the price of chicken stock in the grocery store. The remaining chicken carcasses either go right into the crab pot in season or into the freezer in preparation for crab season.

 

[Magilla]

Good things to know!

 

[BadgeBunny]

Well, sorry I fell off the face of the earth there. Weather here is "spring-like" which means my migraines are in overdrive. I'm fixing to put this phone down and take a look. I'll be back ... Lol

But I wanted to say -- good tips in this thread so far. Even if the book is not interesting the info garnered from a thread started about "cooking with scraps" has been worthwhile ... Good job youse guys ... 😘

 

[Magilla]

Fixing to and youse guys?

I was just starting to like you!

Seriously, I appreciate all of this kind of information from you, NYMIN, Leibricht, Swamp hodag, and all the others that contribute good, healthy recipes and ways to help us learn and expand our knowledge.

Y'all (this is the correct vernacular) could write a book about cooking and recipes, just based on the last few weeks, literally.

 

[Theflyingsmurf]

Sounds like dad's turn to cook......I make a mean scraps stew. I pretty much just grab all the leftovers in the fridge and hope for the best.

 

[Aceoky]

Sounds like dad's turn to cook......I make a mean scraps stew. I pretty much just grab all the leftovers in the fridge and hope for the best.

We call that "Stoup" , not exactly stew or soup but somewhere in between LOL

 

[the_keeper]

I just watched a video where a guy took all his "scraps" and ground them up, dehydrated them, then added that product to other meals to increase vitamin/mineral content as well as extra flavor.