You Should Know

May 2012 Issue

Eat the Whole Plant, from Stem to Root

We lop off broccoli stems, snip away carrot tops and snap woody ends from asparagus without a thought. The mindless tossing of scraps, peels and other produce trimmings is the norm in today’s kitchens. Flashback a generation or two ago when frugality reigned and those throwaways would never have been wasted. What wasn’t served on the plate went into the next day’s stew or stockpot.

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