I’m trying really hard to get better at this because I hate wasting food. So far, I’m roasting peppers that are too soft for decent salads, and using floppy broccoli, carrots, and celery in soups (broccoli gets its own soup, and the others assist in chicken soup). If I can’t do it right away, I try to freeze them before they’re past the point of inedibility. When my mushrooms start looking a little sad, I fry them up in butter and eat them that way. But what about onions that are starting to sprout? Or potatoes that are mostly eyes and brown spots? Bagged spinach that’s started to wilt? Tomatoes that are too squishy to slice even with the most incredible of infomercial knives? Does anyone have any ideas for using up almost-unusable veggies?
I don’t usually have this problem with fruit, except for strawberries, which refuse to last more than a day or two in the fridge, but I’ll gladly take pointers on rescuing fruit from the brink, as well!