Prepping fruits and vegetables often means tossing out bits that are perfectly edible, if a little unfamiliar on the plate. A recent article in the New York Times offered inspiring uses for compost-bound fruit and vegetable trimmings like cauliflower leaves, radish tops, and cherry pits.The article includes recommendations from co-op managers and farmers on how to use up the extra bits that you might normally throw out. I'm usually pretty good about using up trimmings like broccoli stalks, radish tops and beet greens, but I never would have thought to make celery salt with celery leaves, or to deep-fry starchy potato peels and serve them sprinkled with salt and paprika.
If you are looking for a little inspiration on how to reduce edible waste in your kitchen, this is a must-read.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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