If you’ve been following along with us, you’ve probably picked up on the fact that we positively 👏 hate 👏 it 👏 when good food lands in methane-belching landfills. That’s why we whipped up handy cheat sheets for extending the life of summer and fall produce. Hopefully those quick-glance guides have helped cut down on the amount of spoiled grub you’re tossing in the bin.
But we get it: We’re all human, which means you still might end up with the occasional droopy greens, mushy berries, or rapidly browning bananas. Luckily there’s a window of time between overripe and unusable, and asking yourself four quick questions can put you on the path to salvaging deteriorating—but still edible—comestibles. If the answer to any of them is “yes,” you can rescue that fading flora from the compost heap
Will it pickle?
Pickling doesn’t have to be a science project. Pretty much any produce can be “quick” pickled—meaning the briny bounty lives in the fridge, because it won’t be shelf stable. Combine vinegar and water in a pot with salt and sugar, and boil until the grains dissolve. Pack clean jars with the fruit or veg of your choice, pour in the hot liquid, wait till it cools, then cover and refrigerate. The results are great for snacking, tossing into salads, or dressing up a grazing board, and the brine makes an awesome addition to cocktails or sparkling water.
Recommended reading: Cool Beans’ guide to quick pickling
Will it preserve?
If you can pickle, you can preserve. Here, too, you don’t need sterilization tools or specialty ingredients (we’re looking at you, pectin) if you store the finished product in the fridge—and use it up before you spot signs of spoilage. Whipping up a quick jam from fading fruit is as simple as simmering it slowly with sugar and a few teaspoons of lemon juice or vinegar. Berries and citrus are obvious choices, but don’t forget about tomatoes and caramelized onions.
Recommended reading: A primer on how to make jam from The Kitchn
Will it smoothie?
Have blender, will smoothie. A quick blitzed drink is a perfect home for almost any bruised fruits or droopy greens. It’s easy: Toss produce into the blender with ice (or frozen fruit) and your favorite alt-milk or juice. Add a spoonful of nut butter for protein, a drizzle of honey or maple syrup for sweetness, a little chopped ginger if you want some kick, and a sprinkle of cinnamon and/or turmeric if you’re feeling fancy.
Recommended reading: Bon Appetit‘s building blocks for smoothies
Will it soup?
Any vegetable(s) can transform into a splendid soup. The formula: Chop any allium—onion, garlic, shallot (or a combo)—and sauté for a few minutes. Toss in chopped veg and cook until it softens a little. Add about 4 cups of broth or water per pound of roughage along with any spices or herbs you like. Pop on a lid, bring it to a boil, lower the heat, and simmer until the veggies are tender. The finished product is also a perfect vehicle for leftover legumes or a sprinkling of herbs you’ve gotta use up.
Recommended reading: The bones of a basic soup at The Kitchn