Actually, I’m starting with the hurricanes. If you don’t know already, I live in South Florida. Yes, we are awaiting the much announced and watched arrival of Hurricane Dorian. And hiss pre-arrival presence (winds and rain) and the aftermath. Something like the awaited coming of my wonderful yoga teacher’s baby, who’s a week late! In the 20 some years we’ve lived here, we’ve gotten used to this waiting game, listening to the reports, prepping the house. I have the flashlights out and loaded with batteries.
Tip for batteries in flashlights: Friends long ago pointed out the dilemma of keeping batteries in flashlights year round. If the batteries go bad, they also can corrode and ruin the flashlight. So, I keep them separate, but close together for when they are needed.
We’ve got enough water. In fact, we still have water from 2 years ago and Hurricane Irma. The freezers are pretty full, so I might not add water bottles to them. The latest is to fill ziplock bags with water to fill the freezer. I might try that tomorrow. That’s when I’ll start moving the plants, yard art, and furniture into the house. We don’t want any projectiles in the high winds. So many preparations to attend to with good advance time this year.
In the meantime, a few weeks ago, I read an on-line post titled, “16 Foods That’ll Re-Grow from Kitchen Scraps,” written by Andy Whitely for Wake-Up World – https://wakeup-world.com/2012/10/15/16-foods-thatll-re-grow-from-kitchen-scraps/. So interesting I actually tried it, more on that later. The premise is that the root ends of a number of regularly used vegetables can be propagated followed by new growth and provide your household with your own fresh veges.
What veges are suggested? Leeks, scallions or spring onions, and fennel. Also celery – phooey, early this week (pre-storm watch) I realized I had about 3 ends of bunches of celery. I used them, along with the week-old sweet peppers and eggplant to make a favorite of my husband – eggplant dirty rice.
This recipe from Food and Wine Magazine is the one I use but I do it all on top of the stove, not in the oven – https://www.foodandwine.com/recipes/eggplant-dirty-rice. And the other day I added a box of sliced mushrooms. I might try saving and rooting the next end of celery bunch I get.
Potatoes and sweet potatoes are also on the list of scraps from which you can recycle to grow your own. A number of years ago some sweet potatoes in my pantry started sprouting. I planted the eyes in my front yard and they vined around and looked really pretty. I harvested no produce from them though.
Pineapple is also on the list. Did you grow up rooting pineapple and carrots as kitchen window science projects? I tried the pineapple since we live I the sub-tropics. It grew, but no fruit. Recently, I visited a friend and her new house. Part of the landscaping includes numerous pineapple plants. She gets fruit! Lucky her!
As I hinted above, I gave scallions a try. I saved three of the root ends. Like the avocado pit science project for kids growing up in the cold Midwest, I pierced each with a toothpick and suspended them above a glass of water. I was so thrilled to see an immediate green growth emerging. Wow, this really works. The roots proliferated too, lots of white spindly roots.
After about a month of growing here’s what I’ve gotten. It’s been a fun experiment. Maybe I’ll try a leek or the celery nest and see if the progress is any better. Or maybe I’ll buy my produce at the store. A brand new Trader Joe’s opened down the street last Tuesday, after an almost two year wait! What will they have for me to have fun creating interesting and tasty food?
In the meantime, we have a long house-bound weekend while Dorian makes his way slowly toward us.