Food Waste In America – Chickens Scraps? No Way!

dumpster diving

Another week, another couple of boxes of ugly discarded produce we hauled home because nobody wanted to pay full price for them at the supermarket. This week Mr. Produce Guy stuffed our reclaimed boxes full of all sorts of goodies for our backyard flock of chickens. There were practically 2 boxes filled with just greens! Which was totally awesome because chickens love lettuce, cabbage and pretty much anything else with a crunch.

brown bananas

Do chickens love bananas? Not so much. And to tell you the truth, I’m running out of ideas on how to use up all the bruised bananas we get for free each week from Mr. Produce Guy. A girl can only drink so many smoothies you know. 😉

food waste in America

Those radishes and sweet potatoes will come in handy this Thanksgiving.

food waste in America

Here’s the final tally:

  • 10 million pounds of bananas
  • 4 bunches of radishes
  • 4 jalapeno peppers
  • 3 yams
  • 1 orange pepper
  • 1 pound mushrooms
  • 3-pack of Romaine lettuce
  • 2 bunches of cilantro

Not bad for free if you ask me. :)

Do you have any good banana recipes? I think I could use a few more ideas on how to use up all those ripe bananas this week.

Have a great day everyone,

~Mavis

Would you like to see what else we have brought home over the past year?

Head on over HERE to read all the past stories and to see all the pictures.

If you have just stumbled upon this series and are wondering how I got all this food for free, you’ll want to read this story first.

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Comments

  1. jessica says

    YOU can make banana bread!!!! and give it away! how do you get these I would love to know and see if i can …..Thanks

  2. Catherine says

    Freeze slices dipped in chocolate! Or banana froyo! Or banana chips! I’m allergic, so I’m always super jealous of all the fun things you can do with bananas.

  3. Paula says

    FYI, the tubers we buy in the United States are *all* sweet potatoes, even the ones marked as yams. American sweet potatoes are part of the morning glory family. Yams are in a completely different family. https://en.wikipedia.org/wiki/Yam_(vegetable)

    Something you may not have noticed, if you look at the label on a can of “yams” it will say somewhere “cut sweet potatoes” or “sweet potato product” or something similar. The manufacturers have to do this to comply with truth in labeling laws.

    I’m sorry to bring this up, but I can’t seem to control my inner OCD gardener this morning.

  4. katherine slate says

    have you tried frying the bananas? it brings out the sweetness. add to pancakes, ice cream, or puddings. you can add bananas and chocolate chips to yellow cake batter to make a delicious cake.

  5. Violet says

    Freeze the bananas in chunks…..wait for it…..Yonana
    The little machine that turns frozen banana chunks into the most wonderful and fresh icecream. Totally LOVE it…..Hard to find but I found mine on sale at Target. OR

    • Lorri says

      I am so with you. I love my Yonanas and bananas are the best base for many different flavors. The website has lots of ideas. Only “ice cream” I eat.

    • Maelynn says

      We love banana ice cream. We just use the food processor, coconut milk and a dash of vanilla. Vegan ice cream!! I love it with peanut butter added in.

    • says

      I second the banana jam idea! I made some from a different recipe years ago that had brown sugar and cinnamon in it, and it made everything taste like banana bread in a really lovely way!

      ~:)

  6. Rosaleen says

    Extra or overripe bananas?

    Banana bread/cake/muffins and smoothies (of course!)
    Banana pudding/banana creme pie
    Banana ice cream
    Banana oatmeal and banana oatmeal cookies
    Banana leather, cut with applesauce so it isn’t TOO sweet
    Banana chips for trail mix
    Dried or frozen bananas for later use in banana bread, etc.

    There have to be even more uses out there!

  7. says

    Hello – we freeze our bananas and when they start overwhelming me and fall out and break my toes every time I open the freezer – I just take them out and let them defrost in a bowl. And then I make a massive batch of banana sour cream chocolate chip muffins (just cut off end of banana and squeeze the defrosted banana out – there will be lots of banana juice that makes the muffins super moist)…and once everything is cooked, I wrap and freeze them for busy school mornings when there is no time for breakfast.

  8. Janet says

    Give a loaf of banana bread to your Thanksgiving guests. Call and see if a senior citizen home, senior center, food bank, etc., could accept banana bread.

  9. says

    I make banana chips in the dehydrator. If they are riper, they are a lot sweeter. They’ll take longer to dry than less-ripe ones, but are very delicious. They’ll be flexible but dry when done.

  10. Beth says

    My chickens LOVE bananas. I slice them on an aluminum pie tin ( no peels) and give it to them. Nine chickens can devour 2 bananas in about 15 seconds.

  11. Tracy says

    My hubby loves banana cake/bread/muffins made with a ton o bananas. You can use a scratch reciepe, but the couponer in me still buys cheap white cake mix. I add up to 15 bananas to 1 mix. They are heavy suckers but moist, yummy, and more fruit than cake.

  12. Catherine says

    You can mix a mashed banana with an egg and it makes a nice pancake batter. Very healthy! Add a touch of vanilla if you want. I’m pretty sure that you could use a frozen banana thawed in the microwave for this. Never tried it, but it seems like it would work.

  13. Carol says

    I have a banana chocolate chip biscotti recipe – it is in my Betty Crocker cookbook (old one and new one). Would you like it?

  14. Melanie says

    Here’s a great recipe for Banana muffins that uses 5 bananas for each batch. It comes from Virginia Hospitality by the Junior League of Hampton Roads, Inc. I regularly use Whole Wheat flour and thawed bananas. These are scrumptious!

    5 large bananas, mashed
    1 egg
    1/2 t. salt
    1 t. baking soda
    1 t. baking powder
    1 c. sugar
    1/4 c. butter or margarine, softened
    1 c. pecans or walnuts, chopped (optional)
    1 1/2 c. flour

    Preheat oven to 375 degrees F. Mix all ingredients except flour. Gradually add flour, stirring lightly. Pour into greased muffin tins and bake 15-20 minutes or until golden brown. Yields 2 dozen large muffins.

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