It seems that economy is all about the little things. So I started small. When I made last week's tomato jam, the recipe called for a little bit of fresh grated ginger. I bought a small knob and used about a third of it. I hated to put the other 2/3 back to moulder away in the veggie drawer, so I grated the rest up and put it in an ice cube tray to freeze. The next day, I had two tablespoon-ish servings of ginger to use in a future recipe! I know, I know, this is basic kitchen economy, but for a recent graduate, having time for this kind of thing is pretty revolutionary.
While we were at the lake house this weekend for the great Salad Challenge of 2013, my dad called and asked if I would trim the herb garden a bit. The man has a fabulous herb garden. No really; it makes me swoon a little bit. Here's the corner with sage, oregano, thyme, and basil. His enormous rosemary bushes are not pictured.
So I cut a giant amount of herbs off these gorgeous bushes. I always take some home to use and to feed the bunnies for treats, but I looked at these two garbage bags worth of trimmings and decided it would be criminal to throw it away. So, much to my husband's chagrin, I hauled home trashbags full of herbs. But what to do with them?
About half this basil was run through the food processor with some olive oil.
Someday, I hope to have some readers. Until then, I'll just throw out questions into the ether. What do you do with leftover veggies and herbs?