My vegetable garden is in full production this time of year, and I’ve come up with some strategies to not waste a bit of it.Tomato pie is a favorite. It gets a layer of goo over it before I cook it, but that wasn’t a pretty picture.Green beans, daikon, and cucumbers all get thrown into the same brine. I don’t trust my canning skills, so I just put them into the fridge. I also toss hot peppers into an empty jar of pepperoncini (save the brine). This preserves them until we get around to eating them.I make pesto out of the basil and freeze what I don’t use.
I keep a big bowl of salsa in the fridge all season long. We eat it with pizza, eggs, pasta AND Mexican food.Lastly, I just chop it all up to add to salads, sandwiches & cooking. Whatever’s left over gets frozen and added to soup in the fall. What do you do to manage the produce?