sfe_zw_eatroots_carrot_750x375px.jpgEat roots, leaves.

Get to know your vegetables – from roots to leaves. Commonly discarded vegetable parts can be delicacies, when prepared properly. Make your food go further and expand your vegetable vocabulary by re-purposing food scraps: 

  • Broccoli stems - Entire broccoli stems can be eaten by steaming them, or try making broccoli stalk soup

  • Beet tops - Use beet tops as an alternative to chard.

  • Celery leaves, radish and carrot tops - Add a few celery leaves to soup, or use radish tops in a sautee dish or salad. Try making pesto with carrot tops if you don't have basil. To get vegetables with their tops on, visit your local farmer's market.

Love food? Shop smart.