Sustainable Living Festival and The Queen Victorian Market teamed up with Leftover Lovers for this circular economy event.Read More
This was a question we got asked yesterday @southmelbournemarket and wanted to share with everyone! 🌿Vegetable leaves that you can cook with, and probably didn't know:
Banana leaves- excellent for cooking parcels of food in. Brocolli leaves- use as you would broccoli.
Carrot tops- sauteed as a side dish or blitzed into a pesto
Turnip Greens, a slight bitter taste. Great addition to the stock pot!
Radish Tops, this has a peppery rocket taste. Add a little to salad or wilt and use in baked goods.
Fennel- all parts are edible
Grape leaves- steamed, canned, fermented, wrapped as dolmades- these become less palatable as they mature. Try to eat them young.
Beet greens (see our last post for recipe)
Celery Root Tops- use in the same way that you would use celery.
Foraged Greens, these need to be carefully identified and washed thoroughly. They are highly nutritious and can vary in very spicy peppery and sweet flavours:
The above greens can be used in salads, infused in teas, used in juices and smoothies. Or dehydrated to create your own herb blends, or put fresh into tea or made as a tisane.
#community #food #foodwaste #waronwasteAU #leftovers #farmers #supportfarmers #climateaction #sustainability #wastewarrior #foodphotography #instafood #healthyfood #community #foodstagram #foodpics #foodpic #foodphotography #foods #foodies #foodforthought #wholefoods #realfood #foraging #bushtucker
Are you a home cook? If you reply yes, then you're very valuable to me. I am collecting recipes to be included in a Community Recipe Club. Your contribution can help other fellow cooks and beginner cooks to grow their kitchen skills and recipe knowledge.
HOW IT WORKS: Register and come to our first Recipe Club Dinner Party.
Bring a plate to share and the recipe.
EMAIL email@example.com for the details.
OR: Send your recipe to firstname.lastname@example.org
END RESULT: Book, blog and dinner parties.
[IMAGE: Nigella Lawson]
Come along and see for free how you can easily start reducing food waste in your home kitchen, and utilise your leftovers! This Thursday we are showing people how to make quick and easy stuffed greens flatbreads.
Each Thursday from 1-2PM at stall 77-78, behind the flower stand on Therry Street, our delicious Cooking Demonstrations, with recipe tips and tricks.
Leafy greens are the most common thing to get wasted in our home kitchens. Full of good minerals, herbs, carrot tops, broad bean leaf, spinach, lettuce also make for a nutritious sauerkraut. Recipe below.
- 5 cups tightly packed leafy greens
- 4 cloves garlic, diced finely (optional)
- 1/2 tablespoon sea salt
- 1/4 cup whey OR leftover juice from another ferment OR double the salt
- 1/4 lemon, cut into a wedge (optional)
Coarsely chop all the greens, toss with remaining ingredients (except lemon). Cover the bowl with a tea towel for 30 minutes. The salt will start pulling the juices, although you can mash this up to help it along.
Pack everything into a glass jar, tuck the lemon wedge in. Let ferment at room temperature for 2-3 days, then transfer to the fridge with the lid loose.
The Queen Victoria Market is partnering with Leftover Lovers from Thursday 16 November to show Market visitors how they can reduce their food waste with a series of educational workshops.
The cooking demonstrations will run over four weeks and will show visitos how quick, easy and cheap it is to use simple ingredients to prepare delicious and nutritious meals with food that would otherwise go to waste.
All leftovers will be sourced from Queen Vic Market traders with a focus on locally grown, seasonal produce. Any food waste from the cooking demonstrations will go to the Market's worm farm.
A quick pickle is the perfect way to preserve Leftovers!Read More
Yes, you can! These make great additions to salad, and pestos. Wash thoroughly and use as a bitter green.
Leftover Lovers and the Melbourne chapter of the Youth Food Movement teamed up for the 'Heaps Cooked Festival'. Teaching the youth how they can make tasty, quick and nutritious meals using a toastie press.
This was 'HEAPS' of fun, and we brought our 'no recipe' philosophy to the kitchen to inspire people to cook with what they already have, what is left.
Although we did demo so delicious eggplant parma toasties, and banana delish toasties (which are as excellent cold the next day, as they are warm).