8 foods you can reuse before throwing out

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2. Vegetable tops and scraps

These also make excellent stock, either on their own or added to meat bones. I often have a surplus of green tops (kohlrabi, turnips, carrots) when my weekly CSA share arrives, and rather than stuffing everything into the fridge, I cut off the tops that I’m unlikely to use in cooking and toss them in a stock pot.