When purchasing vegetables from a store or farmer's market, most people don't think beyond their intended use (e.g. tomatoes for sauce, carrots for a salad) and why would they? You buy, you cook, and you eat. But, no matter how frugal of a cook you may be, there are always scraps. If you are a conscientious and responsible cook, you likely compost those bits of ginger and ends of celery - or maybe create vegetable stock. However, for the super resourceful, there is a way to stretch your food (and food dollar a bit further).
Items like leeks, scallions, and even celery and ginger can be cultivated from the scraps you would most likely toss. A recent post on Wake Up World revealed the hidden (and marvelously thrifty) world of stretching your garden dollar. Did you know that you could re-grow a garlic plant from a single clove planted root-end down? And did you know that potatoes, as well as sweet potatoes, can easily be grown from a whole (or part of a) potato that has begun to sprout? Well these sorts of kitchen hacks are doable, and for the most part easy. Here are a few that are worth noting (as well as doing):
This will re-grow from the white root end of the plant. Once you cut off the stalk of the celery, simply place the root end in a bowl of shallow water. Keep moist and place in a window that gets some sun. After about a week or so you will start to see new roots and leaves form. Once roots have made a showing, plant in soil and you should have a whole new celery head in a few weeks. This same technique works for bok choi, cabbage, and romaine lettuce.
By Eric Steinman
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