Many of the scraps that people throw away from garden vegetables are actually edible. And they can be cooked, frozen or pickled for tasty and nutritious meals.

From green tomatoes to tiny peppers, to undersized radish, beets, and cucumbers, and the last clinging leaves of kale, even a ...

The technique is clutch for all sorts of other foods, too. Flash freezing—spreading out individual food items on a baking sheet to freeze before packaging—helps preserve texture, prevent clumping, and ...