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Waste Not ... Vegetable Peelings

Don't throw away vegetable peelings like onion skins, carrot tops and skins, chard stalks, leek tops etc. Put them in a pan of cold water with a bayleaf and some peppercorns, bring to the boil and simmer for about an hour to make stock. Add chilli or herbs to taste. Use straight away or cool and fill into ice cube trays. Freeze solid, then unmold and store in plastic bags in the freezer, use when needed.
Don't add potato peelings, as you will end up with cloudy stock.
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Eating

Horseradish can be used fresh or dried in recipes.
It is usally shredded and eaten raw in small quantities as a condiment. Make sure to wash and peel the root before shredding.
In small amounts it´s good with cream, sour cream, yogurt, mayonnaise, or cream cheese and dressings for sauces to serve with meat, fish, and potatoes. It is especially good with beef and smoked trout.
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Prevent Rot

When storing your potatoes in a cool place there is always the chance of bacteria and rot forming.
To help prevent this, try putting some dried sprigs of sage, rosemary, and/or lavender in with your potatoes.
Researchers have found that the oils in these herbs suppress sprouting and inhibit the growth of bacteria that can cause potatoes to rot.
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Beets

When buying beets choose small, firm, smooth beets with thin roots. Make sure you cut the green tops immediately since they drain nutrients from the roots. Leave a 2-1/2 centimeter stem. Steam or boil unpeeled beets, then peel and slice or dice.
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Do Not Freeze

Never freeze a potato. Fresh potatoes will not cook well and are susceptible to injury when they have been frozen.
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Ideal Storage Conditions

Potatoes will keep longest when stored in a cool, dry, dark area with good ventilation.
Ideally, storage areas should range between 42-48° F. Warmer temperatures encourage sprouting and shriveling. Cooler temperatures can alter the taste and cooking properties of a potato.
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Detergent

Wash all fruits and vegetables before using with cool
water. Do not use soap or detergent to wash fruits and
vegetables. According to the Food and Drug Administration, soap and detergents are not
recommended for washing fruits and vegetables.
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Potatoes

Scrub your potatoes with warm water. Do not use soap. Without breaking the skin.
As an alternative, you may place potatoes flat in dish racks and run them through a soapless dishwasher.
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Potato Buds

To prevent your potatoes from budding, place an apple in the bag with the potatoes.
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Scrub

Carrots, potatoes and other root crops should be scrubbed especially if the vegetable is going to be served with its peel.

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Waste Not ... Leftover Vegetables

If you count a waffle iron among your kitchen utensils, you can quickly turn leftover vegetables into a tasty snack or side dish. Make a savory waffle batter from milk, egg and flower and add the mashed vegetables of your choice. Season and bake according to the instructions of your waffle iron.
This works well with all root vegetables, broccoli and cauliflower.
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Storaging Horseradish

Store trimmed, washed roots in plastic bags in the refrigerator or root cellar. The best temperature is around the freezing point - 30-32*F.
Use either fresh or dried in recipes.
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Preserving Horseradish

Dig up a piece of the root, wash, and scrape it under water to prevent eye irritation. To preserve it, place it in a screw top jar filled with vinegar or oil.
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Waste Not ... Beetroot Leaves

If you buy your vegetables at a farmers market, you will often find beetroot sold with the leaves still attached. They are a good indicator of the freshness of the beetroot - only buy if the leaves are dark green. But when you get your purchase home, don’t throw the leaves and stalks away. Washed and chopped, they can be used just like spinach, make an excellent pasta sauce and are a good source of iron and folic acid.
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