This past week I was able to fill the table not once, but twice with free, reclaimed fruit and vegetables. All of the food you see was sitting a shelf in the produce section of a local store just a few hours before I picked it up. There is nothing wrong with this food what so ever. Beauty is in the eye of the beholder. If you are wondering how this whole reclaimed food thing got started, head on over here to see what got me interested in the topic of food waste.
This week I used the apples above to make dehydrated apples. I froze the strawberries to use later in the season for smoothies, and made a cake. We grilled the corn, and the kids inhaled the watermelon. The pears are still sitting on my counter and I need to figure out a way to use them asap.
This week, for the first time, The Girl and I found fennel, kohlrabi, and cauliflower in the boxes. I don’t think I have ever used fresh {or dried} fennel before and I have no idea what to do with it {help me!}. And cauliflower, well, the Handsome Husband is the only one who eats cauliflower in this house. What does one do with cauliflower besides steam it? We sliced up the green peepers and used some of them for our chicken kabobs, The lettuce garnished some BBQ’d burgers and we used 1 head in a salad. I plan on using the carrots later in the week to bake a few carrot cakes for a potluck dinner that’s on the calendar.
All in all it was a great week in the reclaimed food department.
As for the rest of the produce we didn’t eat… Our pet chickens have been feasting on the scraps daily. However Black Fatty and crew are starting to get a wee bit hefty and I may need to limit their daily scraps for a while so they can spend a little more time scratching for bugs and worms. Either that or get a little pig.
How about you? Have you worked up the courage to ask your local grocer what they do with all their produce “scraps” yet?
Want to see what else I’ve brought home over the past 2 months? Check out the stories below.
Free Food Week # 5 Reclaimed Food: Show and Tell
Free Food Week # 4 Reclaimed Food: Show and Tell
Free Food Week # 3 Reclaimed Food: Show and Tell
Did you know Amazon.com sells wheelbarrows and utility carts? They sure do! Not only do they sell this Farm & Ranch 400-Pound Capacity Steel Utility Cart you see above, but Amazon will ship it right to your front door so you don’t have to wrestle it into your car. Yee-Haw!
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Katie says
We’ve asked all the local grocery stores and most of them responded that they throw it out and can’t give it away! Sounds a bit crazy to me, but with state and government health laws, I’m sure it makes it more difficult.
We are trying some of the smaller farm stands in the area to see if we have any luck there.
Michelle says
This is my same experience…they’re not allowed to give it away! Insane…
Beth says
Mavis,
You can cook cauliflower and use it in place of mashed potatoes and I heard from a lady that you can sprinkle cinnamon sugar on florets and bake-she said her kids eat it like popcorn.
Tracy says
Roasted cali is extra yummy…….Most yummy is in cheese soup……like broccoli cheese but milder.
Devin says
Cauliflower crust for pizza, it’s really good!
http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/
Ashley says
You can throw the cauliflower in the food processor to make it rice sized and use it in place of rice in saucy dishes (like jambalaya).
Ayrie Joyce says
You have Simply in Season right? Go to the fall section and make roasted cauliflower (awesome!) and pear gingerbread upside down cake (to die for).
Michelle says
I’ve not tried it but have heard that roasted cauliflower is good. I also eat it raw with ranch…delish. I am not a fennel fan but when I see recipes for fennel and citrus salads I wish that I was…it looks so good and refreshing. As for the kohlrabi? Not a clue!! 😉
Good job making less waste…it’s shameful how much we just throw away.
Michelle says
I just spotted those beautiful poblanos, too. What’s wrong with them? They look perfect! And would look even better stuffed! lol
Sarah says
I saw this cauliflower sheppard’s pie recipe that looks interesting:
http://organicgardensnetwork.blogspot.com/2011/01/cauliflower-shepherds-pie.html
I think fennel is also good with white fish.
Good job on the haul of “chicken scraps”! I’m going to try this too.
Allison says
This week is a gold mine! I use the Cauliflower with garbanzo beans to make homemade hummus. The fennel is great if you just slice up thin like an onion and roast it in the oven with some olive oil and sprinkle parm cheese on it. It makes a nice veggie side. Good luck!
Heather says
You can use the fennel in homemade tomato sauce and chop it up the same as you would an onion. Just the bulb though! It gives it amazing flavor. Rachel ray also has a fennel slaw you can make-amazing! I use it with fish tacos. Enjoy!
Dee says
I vote for veggie pakora with your cauliflower. And pearsauce with the pears, just like applesauce, hardly needs sugar, tastes great with a little ginger and cinnamon. For the fennel, this is a great recipe http://www.foodnetwork.com/recipes/ina-garten/potato-fennel-gratin-recipe/index.html
Angela Kruger says
These are our recommendation for using fennel and cauliflower
http://www.pccnaturalmarkets.com/pcc/recipes/emerald-city-salad – my sis and I crave this salad and always pick it up for picnic when we get together
http://recipesbyglenda.com/vegetables/cauliflower.htm- I havent tried this yet but it is on my menu for the week
Our family favorite for cauliflower- sounds gross but everyone loves it
Break cauliflower into pieces lay on baking sheet toss with olive oil and season with salt and pepper. Roast in a 400 degree oven until brown and crispy edges begin to appear, about 20min. Turn after 10 min
In small bowl combine 1/2 c mayo (we use olive oil mayo) 2 tbsp mustard and mix till combined, spread over cauliflower and sprinkle with sharp cheddar cheese. return to oven to melt cheese.
Good luck
Crystal says
The cauliflower has tons of options. I normally either just roast it in the oven with some oil and curry powder or else steam it and use it in quiche. I grew up on broccoli quiche for the most part, so using cauliflower instead or half and half with broccoli is pretty standard for me.
And, I think you should definitely get a pig. Easy to raise in relatively small areas, great for eating scraps. Let him loose in your garden area after you finish your harvests of the year and he will root around in the dirt and loosen everything up for you. And home grown pork is the best.
Kelly A says
We use over ripe pears to make this recipe and it never lasts long. The pear butter is amazing. I thought I would share. So sweet and fragrant.
http://m.wenatcheeworld.com/news/2011/oct/25/fragrant-vanilla-pear-butter-verges-on-divine/
Angie says
If you can find a book on low carb cooking they are FULL of recipes for cauliflower. I love to use it in place of potatoes to make Cheesy Garlic Mash. I usually just throw the cooked cauliflower in my kitchen aid mixer. Add garlic, cheese, and a little salt. Turn the mixer on a a few minutes later you have a great side dish.
Also in my experience if you do not tell people you used cauliflower instead you will get a bunch of “This is different but good. I can’t tell what is different.” Great for those stubborn anti-veggie kids and husbands out there:)
Mavis says
Nice! I am going to try this! 😉
Nancy from Mass says
I love Fennel! I chunk it and roast it with olive oil, salt and pepper. (same with the cauliflower). I have also sliced it very thin and added it to salads.
Love your blog, by the way!
Tali says
i throw it in the crock pot when i make a roast.
Melissa says
pears and carrots for carrot cake jam http://breakfast.betterrecipes.com/carrot-cake-jam.html
and fennel in fennel and pepper slaw http://www.rachaelray.com//recipe.php?recipe_id=2985
also could julienne the fennel bulb and apples and toss with lemon, olive oil, salt and pepper
My son loves roasted cauliflower, cut into florets, toss with olive oil, salt and pepper, sprinkle with Parmesan cheese and roasted at 425 for 12-15 min, stirring halfway through
Candice says
Cauliflower can be used instead of mashed potatoes as a healthy topping for shepherd’s pie. Or Aloo Gobi is an Indian dish with cauliflower that is yummy!!!
I’ve also never tried fennel.
Good luck.
Kari says
I second the aloo gobi. Huge hit in my house!
Andrea says
I just discovered this Cauliflower recipe and my 9 year-old LOVES it. Normally he won’t eat cauliflower
1 head cauliflower (cut into florets)
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp garlic powder
1 Tablespoon olive oil
preheat oven to 400. Mix all spices together. Drizzle olive oil over cauliflower and sprinkle with spice mix. Toss together and lay in single layer on cookie sheet. Roast 25 to 30 minutes, tossing several times. So good!!!
Nicole says
I love this recipe found at http://www.hiddenvalley.com/recipe/view/10/Crunchy-Pea-Salad/ for Pea Salad. It uses cauliflower, bacon, cashews, etc.. This recipe is definitely a keeper. About 1/2 or less of the dressing mixture is plenty. I’ve had lots of positive feedback when I’ve brought this to events.
Amber says
I make cauliflower rice – OH it’s yummy!
Meghan says
My husband and I love fennel! It’s super delicious when it’s baked and caramelized. It goes well with apples, and this is one of our favorite recipes from Martha:
http://www.marthastewart.com/336547/baked-chicken-with-fennel-and-apples
Victoria B. says
Totally with you about the cauliflower. I will have to try the hummus. Last fall I say cauliflower for .29 a head at our local produce market. Well for that price I had to try it. As I roast a lot of our veggies, I cut it into slabs(cut the head in half first) , tossed with olive oil, salt and pepper and into a 400 or 425 degree oven depending on how the timing of dinner is going. I let them cook for 10-15 minutes(depending on the oven and temp could take as long as 25 min) then check and make sure the pieces are caramelized and eat. It is the only way I will eat it and the same for my daughter.
Edie says
Pleasepleaseplease get a little potbelly pig, they are just the sweetest things on this planet. We have a few newborns living in our kitchen right now. Their mother died in childbirth due to unknown causes, so we’ve been bottle feeding them. They don’t make much noise unless they’re hungry, they’re docile, and they’ll eat anything you don’t want. 🙂 And if (s)he grows up and ends up being ornery, well they fit nicely on the dinner table as well. 🙂
Erica McColeman says
I love this recipe with Fennel in it. It’s from Rachel Ray. I makes so much that I usually only half the recipe. The full recipe is below.
Sausage and Tortellini Soup
Ingredients
2 tablespoons EVOO
1 lb sweet sausage
2 large onions, chopped
4 celery sticks, chopped
4 large garlic cloves
1 small fennel; cored and chopped. Rerseve frawns for garnish.
2 tablespoons red pepper flakes
Ground salt and pepper to taste
28 oz can diced tomatoes
2 quarts chicken stock
2 packages of 9 oz tortellini
1 1/2 cup fresh basil, chopped
1 1/2 cup fresh parsley, chopped
Freshly grated Parmesean cheese
Preparation
Preheat a large stock pot over medium high with EVOO. Cook sausage, break into pieces for about 5 mins.
Add onion, celery, garlic, fennel, red pepper flakes and a little salt and pepper. Cook, stiring frequently for 5 minutes.
Add tomatoes and cook for one minute. Add chicken stock and put a lid on the pot. Bring to a simmer and cook for 10 minutes.
Uncover pot, add tortellini and cook for 5 minutes. Once pasta is cooked; add basil, parsley, chopped fennel fronds. Serve with parmesean cheese.
Mavis says
Now I have to find some tortellini. This sounds yummy!
D'Anna says
Mavis, have you had pigs before? My FIL raised pigs and they are living garbage disposals that will eat everything, including each other. If you embark on pig rearing, put them as far down wind of your house as possible because they stink. Baby pigs are very cute, they do not stay looking like Babe or Wilbur for very long…40 lbs at 8 weeks
Seriously, if you raise them as a food source then they are low overhead but the slaughtering and processing is not so cheap.
Mavis says
A friend was telling me about mini pigs. If I got some {I couldn’t just get one} I think it would have to be pretty small. Then of course there is the HH issue. He would say NO. 🙂
D'Anna says
Goats are 4 legged disposers as well and Pygmy’s stay small. It’s almost fair season, you can check out the livestock barns and the 4-H kids are always happy to share their knowledge.
Dawn McCloskey says
As far as the food “scraps” I had heard the same from our gleaners in the area. The local grocers can’t give it away. What a waste. As a family of 7, we are always looking for ways to pare down the food bill… Our local food boxes only have canned corn, beans, and junk. My sis lives in Juneau, AK and she says they have food boxes with all types of food including meat. My Dad’s friend was a gleaner when I was in my 20s and I received formula and diapers through him. It was a great idea but I can’t seem to find this in my area. Has anyone else ever heard or been part of this group. The idea is like the “scraps” you talk about Mavis. It’s the food that is past date but still good, it is given away. You support one elderly couple and fill their pantries with the food you receive and then are free to give away the rest to whomever you choose. That was nearly 15 years ago though… Gleaning was clear back from biblical times. When crops were harvested the owners left a little and those less fortunate would come through and glean… Apparently they didn’t have all the governmental regs like we do now!
Mavis says
If you have farmers in your area, I would ask if they offer some sort of gleaning program. The worst anyone can ever do is say no to you. But if you don’t ask, you won’t know for sure.
LisaAnn says
During the summer, I see ads posted in the “wanted” section of Craigs List for people offering to come and pick-up any unwanted fruit from fruit trees. I have a pear and plum tree that produces alot some years. I pick the extras up and put it in a wheel barrow and sit it by the road with a free sign and some grocery bags.
Jennifer G. says
Wow. First of all – BIG FAN. That is all.
Second – cauliflower. I simmer it in just enough water to cover till soft, add some butter, puree, and add enough instant potato flakes to make mashed potatoes. Season as you like. DEE-LISH. My family doesn’t like “plain potatoes” anymore.
Or, sautee onions and celery in butter, add a head of cauliflower, cut up, cover with chicken broth, simmer till soft, puree with immersion blender, season to taste, and serve as soup with bacon bits. Mmmm, mmmm, mmmm.
Please, Mavis, don’t ever die. I love your blog. I may name my baby after you. Maybe. Maybe Baby Mavis?
katy says
my italian nanna would parboil cauliflower florets, dip them in batter, then deep fry them. the outside is all crispy and the inside creamy and soft. my mum would serve it boiled covered in a cheese sauce (roux + sharp cheddar etc)
i’m wondering about pickled caulifower?
http://www.ehow.com/how_4663893_make-pickled-cauliflower.html
it was a childhood thing that i never really participated in.
and i may have my first box of chicken scraps tonight! a local organic store is closing down and said i could have some produce. we’ll see 🙂
Mavis says
Report back! 😉
katy says
well dagnabbit. turns out the flaky lady who has been flaking for several weeks, decided to unflake today and show up to claim her scraps. they had already gone by the time i was there. there’s a chance of next week, but i shan’t hold my breath. off to figure out a plan b!
Penny Powell says
Hi Mavis!
I was super inspired to pick up free food before it ended up in the dumpster behind my local big box grocery store. However, I was disheartened to learn that they cannot save produce for people. If you happen to be in the store when it’s about to get thrown out, then great, you can have it, but they do not have the space to set it aside for anyone. I was very disappointed after having built up the courage to ask about it. There are a couple of smaller stores that I will check, but I’ve temporarily lost my nerve.
Great thing to do with cauliflower: cut into small chunks, put in a gallon sized Glad bag, sprinkle in some Himalayan sea salt, cayenne, and lots of Bragg’s nutritional yeast; shake it up and eat it in all of it’s raw glory – it’s way healthier than popcorn, which just processes in your body a lot like sugar, and it tastes fantastic this way. Have napkins handy! I love it.
All the best,
Penny
Penny Powell says
It appears that the jury is still out about popcorn and that a recent study says that it is loaded with antioxidants, so eat your popcorn and eat your cauliflower too! They’re not mutually exclusive. But, hey, if the cauliflower is free…
Bebe says
Dry those extra pears… what a wonderful thing: free expensive luxury food!
Monica says
If you are ever in another bind and need a good fennel recipe: Ina Garten’s Roast Chicken (her Friday night meal) is great: just roast your chicken, but the veggies on the bottom, use carrots, onions, chopped fennel bulb, sprigs of thyme and toss in olive oil, salt and pepper. YUM!
Mavis says
Thanks, I will look this up! 🙂