Every single one of us as at one time or the other being guilty of letting some food go bad and throwing them away.
Food wastage is a more common occurrence than a lot of us know as the Food Waste Reduction Alliance estimates that as much as 40 percent of the food grown in the United States will never be eaten.
It is even more saddening as more than a quarter of the world’s population go to bed hungry in order parts of the world.
While there maybe little you can do to reduce food wastage overall, you can take some steps to cut down on the amount of wastage in your home.
The fact that the food produce you have maybe looking bad doesn’t necessarily mean that it is and most are usually still salvageable.
The most important thing is knowing what to do and here are a number of things to do to food produce on the brink of spoiling.
Wrinkled tomatoes can always be melted and used for stew even though they wouldn’t make a good appearance when making salads.
You can however also roast your wilted tomatoes by simply slicing them out on a foil-covered baking sheet, and sprinkle with minced garlic, salt, and pepper. Add a little bit of olive oil and bake the mixture for about three hours.
They will make a good meal when put on top of a burger or sandwich. More so, slightly soft tomatoes can be used to make sauce from the scratch to get a very good taste.
Leafy Green Vegetables
Leafy Green Vegetables such as lettuce, bitter leaf and Ugwu are usually the first things that are likely to get spoilt when stored in the fridge. But you shouldn’t be quick to send them to the bin as they still have some nutrients in them.
Wilted vegetables can be used to make a homemade pesto sauce that originated from Italy. All you need to do is to put your wilted vegetables in a food processor with herbs, nuts, cheese, olive oil, and water.
You really don’t have to worry about the pesto going bad as you can freeze them in small portions to use them at the appropriate time.
The little sprouts that grow on old potatoes are pretty dangerous as they contain solanine, a poison that mainly causes gastrointestinal distress, which can warrant a visit to the hospital.
One good thing however is that cutting away those sprouts can make the potatoes as normal as they should be.
furthermore, potatoes that have a green tinge colouring in their skin is dangerous as it’s a sign that they’ve gone bad and contain high levels of poison as opposed to fruits and vegetables where it is an indication that it is not yet ripe. Bin any Potatoes that have gone green beneath the skin.
Garlic and Onions
Garlic and onions that have grown sprouts don’t need to go to the trash can. The green sprout from garlic has a very bitter taste and should never be used for cooking.
All you need to do is remove the sprout and proceed to use them for cooking.
The growth of sprouts on onions on the other hand, is an indication you should use them as soon as possible.
All you need to do is cut off the sprout and use as normal. One advantage of the green sprout is that they are similar in taste and texture to green onions and they can be substituted in almost anyway and used in making fried rice, baked potatoes and salads.
Bananas that have some sort of brown skin colour tastes better but when the brown colour becomes much, it can turn your stomach.
Bananas that are too brownish to eat can be used to make banana bread or you can simply slice and freeze them instead.
The sliced and frozen bananas can be incorporated into your smoothies as a replacement for ice.
Wrinkly and soft pepper can be used to make stew but they won’t be fit to serve on a veggie tray. Pepper can be roasted whole, stemmed, seeded and put in olive oil.
They can thereafter be stored in a fridge for up to two weeks while being incorp in the making of jollof rice, pasta and sandwiches.