Waste Not: Cooking With Fruit & Vegetable Trimmings
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.
• Check it out: That’s Not Trash, That’s Dinner at The New York Times
How do you make use of fruit or vegetable trimmings?
(Image: Faith Durand)