At our house, we’re getting much better with storing and using up produce. In fact, we’ve all but completely stopped throwing rotten produce into the garbage. Now, I’m taking it further by actually regrowing vegetables from scraps—in the kitchen window!
It’s like my inner gardener has come out to play, and not a moment too soon, as grocery prices soar and inflation in the U.S. has now reached a 20-year high.
Scallions
Let’s start with scallions (green onions). They’re extremely useful, deliciously versatile, and dirt cheap. Invariably, I either fail to use them up completely before they go bad or I run out, prompting quick trips to the market, which exposes my impulsive self to at least a few unplanned purchases. But no more, now that I have a tiny crop of fresh scallions growing on my kitchen window sill. It’s so easy to keep the white ends in a glass of water where they sprout and regrow into new, fresh scallions.
