Yesterday, spring cleaning hit my refrigerator. The butternut squash risotto, the feed-a-small-nation tupperware of braised cabbage, the tofu I bought pretending I don’t passionately adore red meat–all eighty-sixed. Finishing food is satisfying; throwing away food is heartbreaking.
Catherine Price, a food writer at Slate, shares my pain. After years of tossing winter veggies received from her community supported agriculture program, Price had an idea: enlist Mark Bittman (of How to Cook Everything fame) to provide ideas on cooking food you don’t much like and often end up trashing.
Daikon radish, Bittman suggests, can be raw, grated, with soy sauce and sesame oil. Cabbage? Sauté it with garlic, brown it, shrivel it, maybe turn it into fried rice. Butternut squash receives a similar treatment, cooked with olive oil and garlic and tossed with pasta. And as for that parsley that’s been rotting in your fridge for weeks–just slap some of that on anything and everything, he says.
But if, like Price, you’re trying to get rid of kiwi–she said her counter is “covered in furry brown balls”–Bittman has zero recommendations. Unfortunately, the kiwi might just have to go the way of the trashcan.