I always love seeing content like this! Learning to use scraps, and learning how the different parts of meals tie in to preparations later in the week is such an important part of cooking that seems to be disappearing!

Yes!! More food scraps recipes please. I love the fennel pesto and the radish top egg scramble

broccoli stems: no need to even cook. After peeling off outer layer .. cut in slices as you would for carrot or celery sticks.. If you are not going to eat them right away place in ice cold water and store in the refrigerator. These are delicious just with a sprinkle of salt.. even better dipped in your favorite dip.

This channel's content has supreme quality!

Thanks for the tips!! can't wait to use every bit of my garden this summer.

i loved it thank you

tremendo!!!! muy bueno!

Wonderful work, guys! You are to be commended, too. Thanks a lot for the ideas. I use a lot of scraps and freeze them for future use, but your ideas will upgrade my recipes! 🤗

I have been giving Oliver vegetable kitchen scraps to our chickens. They absolutely love them but I think I am going to need to re purpose a lot of them to our kitchen table. Also my mother is 88 years old and she came from the depression where they had very little food so she is very excited about saving of her kitchen scraps for me she throws them in the freezer and when I come and visit I take them home to our chickens. I always bring her eggs she loves to share the eggs with her neighbors and tell them about how she saves her scraps To our chickens and it also gives her something to do it might seem small but all these little things help

I am watching this video twice and taking notes because there are so many Nuggets of wisdom and help In here. Thank you for putting this together pennies count these days we are really trying to make it on hardly any money for food budget I have started a garden which is partially successful 1/2 going to mice and rabbits and birds

VERY helpful

I grew up eating Swiss chard stems. To me, they taste great. My mom would steam them and serve them with butter, salt and pepper, or with a drizzle of olive oil to be part of a salad bar kind of thing. Also, the tough outer skins of onions, yellow or red, are great in soups/broths. They don't yield much in the way of flavor, but they do give a nice color which makes it taste better on its own. ;) I crush the wispy part of the fennel fronds and use them in place of dill in making a gravlax sort of prep with various fish, too. Also good on a salad bar/smörgåsbord. The compost piles of the world are diminishing as we speak!

Brinda, Nicely done lol!

great video, I learned a lot, thank you ! :D

Very interesting

Great ideas and tips!

Neat idea

In my experience, 2 hrs is way too long to boil a veg stock. It tastes old/canned. If I just go till the veggies are soft, usually about :20 or so, depending on the hardness, they have given all they have to give to the water. Much fresher, umami taste.

More ideas please

I eat the stalks of broccoli, i steam them. Just as good as any carrots, etc