Use Your Kitchen Scraps to Re-Grow Valuable Foods | New Book by Katie Elzer-Peters

A lifestyle guide to reducing waste and re-growing kitchen scraps into a food source you can control and trust.

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For years I’ve harvested and used the seeds from my store-bought or garden-harvested cucumbers, peppers and tomatoes to regrow the next year’s crop. Though I have had success with this method, using scraps to grow plants indoors has evaded me. There must be something important missing in my execution of this seemingly simple task and I’m really glad to have this comprehensive no-waste indoor/outdoor gardening book to help guide my way to better yields and less offal from the veggies I use often.

No-Waste Kitchen Gardening: Regrow Your Leftover Greens, Pits, Seeds, and More

By Katie Elzer-Peters | Published December 18, 2018

Learn how to regrow scrap food materials, save money, keep fresh ingredients on hand, reduce kitchen waste, control your food source, and have fun!

Today, we are all conscious of the waste we accumulate in our own homes. With zero-waste grocery stores popping up to help us limit what containers we toss out, it’s time to look at the food we throw out as well. Speaking to groups young and old who are exploring the no-waste lifestyle for a variety of reasons—possibly by a personal perspective, such as having a green attitude or desire to protect the planet, or even those interested in self-sufficiency—this book is the perfect guide to taking something once thought as trash and making it new again.

No-Waste Kitchen Gardening, by Katie Elzer-Peters (Cool Springs Press, December 18, 2018) encourages you to stop tossing your carrot stumps, loose cilantro sprigs, lettuce and cabbage stalks, and apple cores in the waste bin or compost pile. This act only requires you to go back to the grocery store and buy the same ingredients over again. Instead, author Katie Elzer-Peters provides expert advice on how to use your scraps to re-grow almost an entire garden right on your kitchen counter, or from a small piece of your yard. The book includes edibles big and small, those quick to grow and those that take a big longer, so you can pick and choose which projects to take on. A few of the many plants profiled include green onions, tomatoes, melons, avocadoes, potatoes and more. With easy to follow, step-by-step photos and instructions, anyone can have fun learning from this book—including kids!

“I’ve always liked experimenting with plants and frequently took over some portion of the kitchen to try growing seeds I had saved, cuttings from houseplants, and little bits of vegetables. It was fun to write this book and put all of that tinkering to good use.” – Katie Elzer-Peters

Discover chapters on the basic science and practice of re-growing kitchen scraps, the different plant parts, the growing cycle of herbs, veggies, and fruits, how to make use of these cycles, and how to regrow edibles according to different forms of propagation with this colorful book. As Katie explains it, “Once you know which part of the plant you’re eating, you’ll know if there’s any of it you can re-grow. Suddenly you’ll be scouring the grocery store for ingredients that are also fit for re-growing.” From rooting vegetables in water to collecting seeds for garden transplant, No-Waste Kitchen Gardening provides a rewarding process meant to help you save money, save the planet, and provide fresh, delicious ingredients at home—because we all know ingredients taste better fresh!

Katie Elzer-Peters is a horticulturist who writes gardening books, blogs, and articles. A resident of Wilmington, North Carolina, she also teaches classes and runs workshops dedicated to gardening and garden writing.  She has a Master’s of Science in public garden management and has published several renowned books with Cool Springs Press.

Published by Cool Springs Press | Available December 18, 2018

Paperback, 128 pages | $18.99 USD, $24.99 CAN | ISBN: 9780760361603

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