alrBi䔠奏r删 噅dbq䅂ib匠 䥎⁄Avp! HOW TO REGROW YOUR STORE-BOUGHT VEGGIES WITH FOOD SCRAPS
If you usually toss your vegetable scraps straight into the trash can or compost bin, stop now! Bok choy, green onion, celery, romaine lettuce, and many other vegetables are easy to regrow right in your kitchen with a bit of water and sunlight. This trick will save you money on produce and prevent extra trips to the grocery store. What can I regrow? The list of vegetables you can regrow is almost endless: basil, romaine lettuce, carrots (although you’ll only create more tops), green onions, green garlic, celery, cilantro, bok choy, lemongrass, ginger, sweet potatoes, onions, leeks, rosemary, and lemon balm (to name a few). Some people even regrow fruit by planting pineapple stalks, kiwi seeds, or lemon seeds. Visit EmpressofDirt. net for a list of 39 fruits and vegetables to start with and tips for which part of each plant to use. How do I get started? To regrow most vegetables, all you need is a small glass container, water, sunlight, and time. To regrow bok choy, for example, place the end of the bunch cut side-up in an inch or two of water and set it in a sunny spot. Soon, new leaves will start to poke out of the chopped end! You can continue growing the vegetable until you have enough for your next recipe. Then, keep snipping off pieces to enjoy as long as you’d like. Once the roots are a few inches long, you can plant your re-grown vegetables in soil or compost them knowing they’ve done double duty. If you want a more detailed guide to the regrowing process, pick up “Regrow Your Veggies: Growing Vegetables from Roots, Cuttings, and Scraps” by Melissa Raupach and Felix Lill.
Around the world, electricity can be difficult to come by. But that hasn’t stopped people from creating beautiful, innovative dishes. Here’s how you can explore world cuisine in your home without electricity — and for this article, we’ll skip things you can make with a wood-burning stove or oven, too. Indian Instant Mango Pickles Want to add an interesting, sweet-and-sour condiment to your toast or family barbecue? Prepare these fast, pickled mangoes by using either jarred or fresh mangoes. Cover mango strips with salt, then add an equally small amount of asafoetida (can substitute with onion powder, garlic powder, or fresh fried garlic), turmeric powder, fennel seeds, cumin seeds, chili powder, and mustard oil. Mix well and enjoy this incredible flavor bomb immediately! Mediterranean Hummus No need for tahini — just smash canned garbanzo beans until smooth! Add olive oil, ground cumin, salt, pepper, and lemon juice to taste. You can even mix in fresh crushed garlic. It is delicious with crunchy vegetables or flatbread! Mexican Barbacoa Earth ovens are one of humanity’s oldest ways of preparing food. They’re created by digging at least a 3-by-3-foot hole in the ground, adding hot coals, tightly wrapping food (with burlap or foil in modern day), and replacing the dirt to conceal the fire and food. The pressure of the heat essentially bakes and steams your food over 12 hours, and it’s best when preparing enormous batches of food, like Mexican barbacoa! Use boneless beef chuck — beef cheeks and tongue also work! — and add freely crushed garlic cloves, white onion, black peppercorns, salt, and fresh Mexican oregano to achieve the classic barbacoa flavor. Spanish Gazpacho This is a great, refreshing soup for summer! Get 2 cups of tomato juice, 4 medium peeled and finely chopped tomatoes (feel free to use canned), 1/2 cup peeled and chopped cucumber, 1/3 cup finely chopped onion, 1/4 cup olive oil, 1/4 cup cider vinegar, 1 teaspoon sugar, 1 minced garlic clove, and salt and pepper to taste. Mix it together in a bowl, and you’ve got a classic, easy gazpacho. Thanks for reading, and we hope you pick up a new family-favorite recipe from these ideas! The Best International Dishes That Require No Electricity
Can I do this forever? The short answer is yes and no. Most vegetables can’t thrive forever on water and sunlight alone, so unless you turn your little regrowing operation into a full garden, you’ll still have to visit the farmers market after one or two regrowings. That said, regrowing food can become a lifelong habit that saves you money and helps prevent excess waste. It’s a win-win!
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