Scrappy Pickle

Radical Frugality as culinary multitool

I want to talk about this simple pickle, because while you’re free to duplicate it in your own kitchen it’s far more effective as the illustration of a concept that we should all be applying every time we cook. For the last year or so I’ve been focusing on reducing waste in the kitchen, and there’s lots more to talk about on that subject (including my upcoming Kojicon talk), but this pickle is an excellent gateway drug into the inspiring world of Radical Frugality™.

The other night I made a simple curry. Nothing noteworthy, just a wholesome and tasty concoction with chickpeas and a bunch of vegetables—including cauliflower, scallion, and cilantro. When I was done prepping, I had cauliflower stalk and leaves, scallion trimmings, and cilantro stems left on the counter. Instead of tossing them in the ever-present compost bowl, I took their presence as a challenge to not waste a bit of them.

I ran the cauliflower parts through the grating wheel of the food processor to get a slaw-sized consistency, then cut the cilantro stems crosswise into little segments, the way you would chop chives for a garnish. And I did the same for the scallion bits, including the roots. Combined them all in a bowl, weighed it, added 2% salt, and packed it into the jar you see up top.

This would have made a pretty skippy slaw right off the bat. All it needed was some oil and a bit of green chile and I would have happily eaten it alongside my curry. But after about a week in the jar, it’s tangy, fragrant, and irresistible. I’m going to eat it with some dal and this new naan variation I’m working on for the other newsletter. Stay tuned for that.

In the meantime, think about the vegetables you use. We’re all familiar with the concept of nose-to-tail eating when it comes to animals. Sure, cauliflower stalks and scallion roots aren’t as sexy as the prized parts of those plants, but they’re still food—with flavor and nutrition. And while I’m a huge fan of composting, I’m an even bigger fan of not wasting food. So next time you’re butchering a vegetable, think about what use you might put the peels, stalks, leaves, or roots to before you throw away food that you paid for. Maybe your salad, side dish, or condiment is hiding in plain sight.

Questions? Let me know. I’ve been doing a *lot* of this.