This post originally appeared in Kitchen Hacks on Food52.
I have very little self-control at a good farmers market.
You know that scene in, like, every episode of MasterChef where the contestants sprint into a comically oversized cold pantry, stuffed to the gills with 80 square feet of eggplants, more tomato varieties than you knew existed, and a crate of limes heftier than a 6-year-old? The one that looks like this?
View this post on InstagramI produce-shop like I’m trying to stock that pantry. Safe to say, it’s a race against time to use up all of my vegetables and fruit.
That’s why it was such a game-changer for me when I stumbled upon a technique from Mads Refslund and Tama Matsuoka Wong to turn limp, fridge-shriveled carrots into DIY raisins, in their cookbook Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty.Read more
