Week 4: Healthy Eating Contest: Scrap This For That

When garlic sprouts, the shoots are edible but quite strong in flavor!  If you cook with them, the garlic flavor gets milder. Don’t discard garlic that sprouted garlic!  It’s perfectly fine to eat!

Starting my own celery..fun project and really interesting.

I eat bok choy - but it's so expensive! I cut the bottom off of my last bunch and put it in with my seedlings - now hoping it will grow and flourish!

For green scallion tops all year round, save the bottom of an onion, let it dry out a couple of days, then plant in a small pot, keep moist, and in sunlight. It won't be long before you have scallions, that will keep growing even after you snip some off to sprinkle over salads, omelets, chili, etc.

The one on the left is a carrot top. The one on the right is a sweet potato.

Mint roots very easily in water and looks like a pretty little bouquet so I have this bunch in a guest bedroom!  Every time I go by, I give it a little pinch to release that beautiful mint scent into the room. Once it’s rooted, I’ll plant it in a pot outdoors and look forward to mojitos or mint tea all year long!

i have an avacado started from a pit that looks promising. I  hoping to be able to put it in the ground soon.

I was excited to see this topic as the healthy eating contest feature for this week. I have been using the scraps of several vegetables during the last couple of months to regrow them for reuse in my meals. I have celery, Romain lettuce, and cabbage. I am pleased with the results from each of those vegetables. I’ve also used the top of a pineapple and I’m waiting to see growth in that as well. 

Used an old pantry potato to grow a new spud plant in Seattle!  

  Grew a new potato plant from an old cupboard spud.