Summertime Savvy – Creative Uses for Leftover Organics

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With summer comes boundless seasonal joys —fresh produce, cold treats, and the delight of cookouts, barbecues, and picnics. However, along with all the fun comes a surge in organic waste. While composting remains an excellent way to divert food scraps from the landfill, it’s not the only method to reduce, reuse, and rethink how we use our excess organic material. Whether you are taking the summer to let your compost cure, or have a big move coming up this fall, we are here to offer sustainable solutions for your summertime scraps.

Below are several seasonal items commonly discarded—and how to give them new purpose without a compost bin.

Watermelon Rinds → Pickles, Smoothies, and more!

Watermelon rinds are often cast aside after the juicy red interior has been enjoyed, but beneath their tough exterior lies a second act. Watermelon can be pickled, used for iced tea, enjoyed in smoothies, or used in common recipes like stir fry, coleslaw, or gazpacho. Interested in trying any of these recipes? Find them at on Wasted Food Stops with Us!

Popsicle Sticks → Garden Markers, Craft Projects, and Kindness Notes

These bits of wood accumulate quickly at summer’s peak and are often discarded without a second thought. But popsicle sticks, once rinsed and dried, become the perfect tool for garden labeling—ideal for identifying herbs, flowers, or new seedlings. For families with children, they’re also excellent for rainy-day crafts.

For another uplifting use, write positive messages or quotes on clean sticks and add them to cards, put them in neighborhood Little Free Libraries, or place them on public benches.

Corn Cobs and Husks → Bird Feeders and Natural Scrubbers

After enjoying sweet summer corn, those leftover husks and cobs are more than just a mess. The cobs can be dried and used for DIY bird feeders, while the husks can be used for tamales or grill wrappers. For the crafty, the husks and silks can be used to make dolls, or included as a rustic touch in floral arrangements and wreaths. 

Dried cobs can also be repurposed as biodegradable scrubbers great for camping, and for backyard uses including cleaning gardening tools, muddy boots, and dog toys, eliminating the need for synthetic sponges.

Citrus Peels and Strawberry Tops → Natural Cleaners, Bug Repellent & Kindling

Citrus fruits and fresh strawberries abound during the hot weather. Save the peels and tops: soaked in vinegar, they create effective, chemical-free household cleaners.
Campfire lovers can also use citrus peels as fragrant, slow-burning fire starters—their natural oils aid ignition while perfuming the air and keeping away mosquitos and ticks.

Organic Scraps → Plant Pots

Summer is a great time to start native plants and vegetables from seed for fall planting. Use inedible fruit scraps such as melon rinds, avocado skin, and even eggshells for biodegradable seed starters. Once ready for transplant, simply bury the “pot” and let your plant grow and thrive, supported by the readily available nutrients

Cucumber Peels, Herb Stems, and Tomato Tops → Spa Water and Stock Enhancers

Don’t discard the trimmings of garden-fresh produce. Herb stems, tomato tops, corn cobs, and all kinds of additional veggie scraps offer rich flavor when added to broths. These scraps can last up to at least 4 months in the freezer, just make sure to wash thoroughly before freezing!

Cucumber peels, meanwhile, turn a plain glass of water into a spa-like experience, especially when paired with mint or citrus slices.

Rethinking Waste, Reclaiming Value

Reducing organic waste isn’t just about minimizing what we throw away, it’s about reclaiming value in unexpected places. In reimagining the life cycle of summer’s most common scraps, we promote a culture of resourcefulness, creativity, and care. These small actions, shared through family and community, reinforce our collective ability to reduce landfill use, cut emissions, and nurture a more resilient environment.

Even without a compost pile, we each hold the capacity to reduce waste and make sustainability a natural part of summer’s rhythm.



Guest Blogger: Jack Mangan

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