Vinton - Eat it up!: 150 recipes to use every bit and enjoy every bite of the food you buy

Praise for Sherri Brooks Vinton

Eat It Up! assembles Americas long-lost kitchen resourcefulness into a practical, punchy package. Sherris recipes and worldviewnot to mention her fridgeviewwill have you converting would-be wasted food into new dishes in no time. And through that thrifty shift, Eat It Up! will pay for itself in mere weeks!

Jonathan Bloom, author of American Wasteland

Amidst increasing recognition of the dramatic scope and adverse impacts of food waste, Eat It Up! offers readers some of the most effectiveand deliciousways to effect change. By providing tips and techniques for buying, storing, and preparing foods, along with a plethora of root-to-frond, nose-to-tail, and leftover-to-delicacy recipes, the book empowers home cooks to prepare tasty meals while protecting the environment, saving money, and conserving the invaluable resource of food.

Chris Hunt, Special Advisor on Food and Agriculture, GRACE Communications Foundation

The Real Food Revival is a compelling, comprehensive, and cannily written A-to-Z guide for interacting with the multifaceted, often convoluted business of food. A much needed work of integrity and hope.

Dan Barber, chef/owner of Blue Hill and Blue Hill at Stone Barns

Put em Up! is exactly what a lot of us need right now: some good guidance on how to preserve that summer harvest weve grown to love and want to experience throughout the year. What a delicious way to eat locally even when the snow is falling.

Deborah Madison, author of The New Vegetarian Cooking for Everyone and Local Flavors: Cooking and Eating from Americas Farmers Markets

The Local Food movement has created a whole community of food and farm enthusiasts, shopping locally, even growing their own. With Put em Up!, Sherri takes it one step further and teaches us how to extend the harvest and have local, delicious treats all year long!

Nena Johnson, former director of Public Programs, Stone Barns Center for Food and Agriculture

Compelling ideas on taking your homemade goods from the jar to the plate.

Sean Timberlake, Founder, Punk Domestics

Sherris books are the finest, most aptly detailed guides to food preservation that I know and use.

Gary Nabhan, author of Coming Home to Eat

Buying an apple can be a revolutionary act. Dont believe it? Read The Real Food Revival.

Andrea Sachs, Time

At once evocative and utilitarian, the book is destined to become a must-have resource for the real food movement as it shows how simple and delicious these safe, proven methods of food preservation really are. Whether you love to cook or are afraid to cook, buy this book!

Kurt Michael Friese, chef and author of A Cooks Journey: Slow Food in the Heartland

The Real Food Revival tells you what is wrong with our foodwhy it is less delightful than it should be. It also tells you what you can about itand supplies the two essential, all-too-rare ingredients: truth and hope.

Margaret Visser, author of Much Depends on Dinner

Put em Up! demystifies something our grandmothers used to do and offers a straightforward way to doing something that can add real richness to our lives.

Josh Viertel, former president, Slow Food USA

Preserving food is the epitome of truly understanding the whole picture of fresh, local, and support of seasonal farming and cooking. Sherris book, Put em Up! may just have a permanent place on my home and restaurant counters.... This book is full of practical and delicious ideas....

Chef and author Jesse Ziff-Cool

A blissful combination of old-fashioned preserving know-how and contemporary taste. Easy, detailed instructions... ideas organized by each fruit or vegetable you find at the farmers market; and inspired recipes.... Put em Up! is the perfect way to save and savor the best of the season year round.

Anne Bramley, host of the Eat Feed podcast and author of Eat Feed Autumn Winter

Also by Sherri Brooks Vinton

Put em Up!

Put em Up! Fruit

The Put em Up! Preserving Answer Book

The Real Food Revival (with Ann Clark Espuelas)

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and Da Capo Press was aware of a trademark claim, the designations have been printed in initial capital letters.

Copyright 2016 by Sherri Brooks Vinton

Illustrations by Dayna Safferstein

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Printed in the United States of America. For information, address Da Capo Press, 44 Farnsworth Street, 3rd Floor, Boston, MA 02210.

Designed by Jack Lenzo

Set in Eames Century Modern by the Perseus Books Group

Library of Congress Cataloging-in-Publication Data

Names: Vinton, Sherri Brooks, 1968- author.

Title: Eat it up!: how to save time, money, and the planet by enjoying every last bite of the food you buy / Sherri Brooks Vinton.

Description: Boston, MA: Da Capo Lifelong Books, a member of the Perseus Books Group, [2016] | Includes bibliographical references and index.

Identifiers: LCCN 2015045183 | ISBN 9780738218199 (e-book)

Subjects: LCSH: Food conservation. | Food wastePrevention. | Cooking. | LCGFT: Cookbooks.

Classification: LCC TX357 .V55 2016 | DDC 641.5dc23 LC record available at http://lccn.loc.gov/2015045183

First Da Capo Press edition 2016

Published by Da Capo Press

A Member of the Perseus Books Group

www.dacapopress.com

Note: The information in this book is true and complete to the best of our knowledge. This book is intended only as an informative guide for those wishing to know more about health issues. In no way is this book intended to replace, countermand, or conflict with the advice given to you by your own physician. The ultimate decision concerning care should be made between you and your doctor. We strongly recommend you follow his or her advice. Information in this book is general and is offered with no guarantees on the part of the authors or Da Capo Press. The authors and publisher disclaim all liability in connection with the use of this book.

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For every meal, every sip, every bite, I am grateful.

Table of Contents

CONTENTS

As I write, I am living in my new home state, California, where we are going through an extended drought. Water is becoming an increasingly precious commodity. The majority of water used in the state80 percent of itgoes to the field, and the drought is putting extreme pressure on farmers here who need to irrigate their crops. This is not just a California problem. An estimated 50 percent of the fruit and vegetables and much of the milk and meat consumed in the United States is produced in California and shipped across the country. If California fields remain dry, our national food supply will be affected.