I recently joined a CSA through a partnership with RISE - Rockaway Initiative for Sustainability and Equity and Edgemere Farms. Every Tuesday I pick up a variety of fresh veggies and fruits in an effort to be more sustainable and support local farms - and also to be healthier and eat less processed junk by default.
So, of course, I’m left with a lot of produce at the end of the week - sad wilted leaves of unused lettuce and veggies. I realized that we’re conditioned to think that wilted or imperfect food is compost material, and should be thrown away immediately. Since I’m trying to both save money and be less wasteful overall, I came up with a couple recipes.
This is the first recipe of the official “Food Waste” blog series. These recipes are meant to be very loosely followed and based off of what you have available. Most foods can be substituted - the main takeaway is how versatile veggies can be - we can blend them into sauces, dips, dressings or snacks.
Lettuce + Greens Sauce
* clean + dry the lettuce and spinach to avoid a gritty sand filled sauce, also try to cut off any slimey or overly brown parts
1 tsp Apple Cider Vinegar
3 tbs Coconut Oil
1 tbs Olive Oil
>>> Put it all in the blender and blend in small bursts until its a sauuuuccceee - note, it will harden slightly in the fridge if you do add the coconut oil, but it’ll soften quickly.