Easy method to give your limp veggies a new lease on life!

Let’s be honest - no one likes a sad, floppy carrot. But before you send it to the compost, hear out some of these handy hacks. In New Zealand, plenty of fresh produce never even makes it off the farm because it’s the ‘wrong’ size, there's a surplus, or just a little too quirky-looking for retail. And once produce gets to our kitchens? The average Kiwi household throws away 86kg of edible food every year. Now, imagine every household in NZ doing the same thing. That’s over 100,000 tonnes of edible food wasted each year - enough to feed thousands of families in need.

We reckon there’s a better way. Introducing the Three R’s: Rehydrate, Wrap & Refrigerate, and Reinvent - our simple, no-fuss tricks to keep your veggies fresher for longer and turn past-their-prime produce into something seriously delicious.

‍

_{1. REHYDRATE – BRING BACK THE CRUNCH!}

Got bendy carrots, limp parsnips, or sad-looking beetroots? They’re not past it yet! Most root veggies lose moisture before they lose flavour, and a quick soak in ice-cold water can work wonders.

• ‍How? Submerge your tired veggies in a bowl of ice water for a few hours (or overnight in the fridge).‍
• Why? The cold water rehydrates them, making them crisp and crunchy again - like a veggie spa day.

_{2. WRAP & REFRIGERATE - GIVE YOUR GREENS A FIGHTING CHANCE}

Leafy greens and fresh herbs are drama queens when it comes to wilting, but a little moisture control can keep them perky for longer.

• ‍Kale & Broccoli: Wrap them in a damp kitchen towel and store them in the crisper drawer to keep them hydrated but not soggy.‍
• Herbs (like parsley, coriander & basil): Pop them in a container with a damp paper towel and refrigerate. You can also store them like flowers - stems in a glass of water, loosely covered with a reusable bag.

_{3. REINVENT - Reinvent – TURN 'PAST IT' INTO PASTA PERFECTION}

Veggies looking a little worse for wear? There's still hope and you could blend, mash, fry or roast them! There are plenty of ways to give tired produce a tasty new life:

• ‍Roast & Blend: Chop veggies like carrots, parsnips, beetroot, red onion, pumpkin, and garlic, roast them with olive oil, salt, and pepper, then blend with veggie stock to make a rich, velvety pasta sauce.‍
• Soup It Up: Wilted greens? Soft potatoes? Simmer them with garlic, stock, and herbs for an easy, nourishing soup.‍
• Fritter Fix: Grate courgettes, kumara, or carrots, mix with an egg, flour, and seasoning, then fry into crispy veggie fritters.‍
• Mash & Mix: Got sad kumara or spuds? Mash them up and use them as a base for patties, gnocchi, or even a pie topping.‍
• Pickle Party: Softening cucumbers or radishes? A quick pickle with vinegar, sugar, and spices can extend their life for weeks.

‍

And if in doubt, a batch of roasted veggie pasta sauce is always a winner - easy to make, great to freeze, and a simple way to use up whatever needs eating. Here’s our foolproof recipe for any roasted veg pasta sauce:

1. Chop up carrots, parsnips, beetroot, red onion, pumpkin, and garlic.

2. Roast at 200°C with olive oil, salt, and pepper until soft.

3. Blend with veggie stock until smooth.

4. Season to taste - add dried oregano, basil, or thyme.

5. Use immediately or freeze in large ice cube trays or a reusable container for single-serve portions.

6. To reheat: Defrost in a pan or take it out the night before for an easy, homemade pasta sauce.