Six Food Scraps You Can Regrow in Your Kitchen and Garden

Organic romaine hearts, 3 days.

Leftovers can be handy for creating new meals and feeding hungry chickens, but if you've ever had carrots sprout little roots in the crisper tray, you've witnessed the greatest thing about fresh food: it can grow MORE fresh food.

Imagine my excitement when I found out there was a book called, “Don't Throw It, Grow It!, ” that was all about growing food from your kitchen scraps! Sadly, I checked out the book from my local library and quickly realized that it wasn't about growing food at all. It was about growing pretty plants from your food scraps, and it was geared toward people living in apartments who didn't have the money to buy house plants. I'm not opposed to sprouting a sweet potato vine, but for my purposes of stretching our food budget, I wouldn't keep that vine in a pot on a windowsill. Plant that same sweet potato in a tire, bury all but six inches of the vine as it grows (by stacking tires and adding soil), and by the first hard freeze next year you have 20 pounds of sweet potatoes in a tire tower. Now, that's a recycling plan I can get behind. Other food scraps that can turn into food are:

1. Onion root ends, including green onions or scallions. Chop the onion, plant the roots and keep moist. You will grow another. Whole. Onion. I kid you not.
2. Carrot tops. Carrots produce seed in their second year, so grow your own carrot seed by planting the tops of carrots (usually sold at a year old) and sprouting the greens. The carrots you use must be non-hybrid/open-pollenated to guarantee seed production. Try organic.
3. Lettuce and greens. Put the root ends of romaine lettuce, celery hearts, turnips and beets in a glass full of water. Grow a salad in your windowsill.
4. Kiwi vines. Kiwi is a tropical fruit and likes it hot, with some watering to help it along. The vine grows FAST, and you need a few to guarantee you get a male and female so they produce fruit (technically, berries). Plant a slice of kiwi in a pot of soil, keep it moist and wait for seedlings.
5. Sprouted garlic cloves. Plant a clove of garlic in the early spring or fall, and in a few months you've got a whole head of garlic! Talk about return on investment.
6. Sprouted potatoes. Now's the time to cut those sprouted potatoes up, roll them around in some wood ashes to prevent rot, and put them in the ground, sprout facing up. Read up on growing potatoes, because you'll be doing it!

There are lots of other fruits and veggies you can plant, and some I won't try because they won't produce anything usable. Avocado pits may grow into nice trees, but they won't produce fruit north of Brownsville, Texas, unless they're in a 40-foot-tall greenhouse. My parents are currently growing teeny orange trees from seeds that sprouted in old fruit, but since most citrus and apples are grafted, these little trees may not grow true fruit. Only time will tell. The moral is, keep a stack of small paper or plastic cups and a bin of potting soil near your cutting board, and plant those scraps to see what grows. Then tell me so I can copy you and share with the class, m'kay?

Preserving Garden Abundance

On our little homestead, summer means it's super hot, the garden is cranking out the produce, and we're doing everything we CAN to keep up. And can, we must.

We are super lazy gardeners, so really industrious people can produce a lot more food in a 1,000-square-foot garden than we do. Still, our garden goodies combined with some excess from friends, and here's what we've added to our pantry so far (in about the last week):

• We turned about 75 pounds of cucumbers into 4 gallons of gherkins (fermented pickles, which are "cooking" in the entry closet), 7 quarts of kosher dills, 4.5 quarts of sandwich slices, 7 pints of relish and a gallon of cucumber kimchi. (About to make more of that... so awesome!)
• Our fig trees took the year off last year during the drought, so they're pumping out fruit this year at a rate of about 2-3 gallons a day. I usually make fig preserves, but I already made 7 pints with what we had in the freezer, so I'll make more of that, but I'm "branching out." I'm thinking fig syrup and rosemary-fig preserves. Now to get that goat so I can make goat cheese...
• A friend gave us a bag of assorted cayenne, banana and jalapeno peppers, so we pickled the whole peck of peppers. That made for four pints and some giggly tongue-twisters for the boys.

 All in all, it's not a bad start to the summer. Gotta get back to it now; on the menu today is zucchini and tomatoes and all... those... figs. And maybe cream-style corn. And, if anyone has creative ideas for using up figs, please let me know!