What to do with all that produce before it goes bad

Whether it is an overabundant summer harvest or a few forgotten ingredients languishing in the fridge when you return from vacation, it can be tricky to think of uses for produce that is about to pass its prime! Not only can using these forgotten fruits and veggies save you money by limiting food waste, but it is also an opportunity to create some toppings, sauces, and treats that are sure to elevate your everyday life!

Bananas

Besides being used for classic banana bread, ripe bananas can be frozen to use in a delicious vanilla “milkshake.” Simply blend frozen bananas with your choice of milk and some vanilla extract for an irresistibly creamy treat. The less milk, the thicker it will be. Some food processors can even handle the challenge of blending up a thick banana “ice cream” using the same ingredients but less liquid.

Apples

Homemade apple sauce couldn’t be easier! Place peeled and cored apples into a saucepan with a few tablespoons of water and simmer on medium-low until the apples can be gently smashed with a fork to your desired level of smoothness. Add a dash of cinnamon, and you are ready to enjoy!

Tomatoes

If your tomato harvest has already filled your jars with tomato sauces and salsa, consider going a sweeter route with tomato candy! Ripe tomatoes, especially cherry tomatoes, can be baked low and slow to caramelize the natural sugars. The resulting tomato “candy” is delicious for snacking on or as an elevated salad or pasta topping. See detailed instructions here.

Berries

Berries that lean toward the mushy and juicy side are perfect for a quick, easy no-cook chia jam. Place your berries in a bowl with a 1 cup of berries to 1 tablespoon of chia seed ratio. Smash and stir until well combined. Place the bowl into the fridge for a few hours to allow the chia seeds to gel, and your jam is ready to use in a peanut butter sandwich or mixed with yogurt.

Zucchini

Limp zucchini can add hidden nutrition to your favorite tomato sauce! Simply grate zucchini with a box grater, saute, and then add your favorite jarred tomato sauce.

Wilted greens

Wilted greens that have lost their pizzazz are a perfect excuse to make a big batch of pesto. Herbs, arugula, fennel fronds, and spinach are all excellent choices. Place in the food processor with lemon zest, some walnuts or pine nuts, and a healthy drizzle of olive oil for a zesty and refreshing pesto that can be used on pasta, for dipping with bread, or as a sandwich spread.

Onions

If your onions are beginning to sprout, make some quick pickled onions to have on hand as an elevated condiment! Onions tend to get stronger and more pungent as they age, so a quick pickle will soften and brighten their flavor. Thinly slice the onions (just toss out any green sprouted pieces) and combine in a jar with vinegar, salt, and a sprinkle of sugar. Find a full recipe here. Red onion makes a strikingly beautiful condiment with its bright magenta color, but you can pickle white or yellow onions with the same method.

Celery, carrots … and almost anything else!

When in doubt, freeze and make stock! Almost any veggie (or veggie trimmings) can be stashed in a freezer bag until you have enough accumulated to make veggie stock. Simply simmer the veggies along with a bundle of herbs and some garlic, and you’ll have a delicious soup base. Be sure to salt the stock well and add a squeeze of lemon to maximize flavor!