Every Part Of The Plant

Is it proper to eat trash? Yes if it it's the refuse that came off common fruits and vegetables. Surprisingly enough what most of us toss from our produce can be used in a variety of recipes.Much can be made from roots and leaves along with pits and peelings.Don't throw anything out. Not after reading this.

Utilizing entire stalks and roots was the main article in today's New York Times Dining section regular, Julia Moskin.In it she explores the idea of "nose to tail"vegetable cooking. This process has long been used with meats ;cooking every part of an animal's body. Now chefs are looking at the discarded parts of corn, broccoli and some fruits to make delicious dishes. It just comes with one caveat. Sometimes the pieces such as the kernel inside certain pits contain what's is known as cyanogens, compounds that are part of the highly lethal cyanide. Before cooking ,it's wise to read up on what's OK to eat and not eat.

The yield is remarkable. Broccoli stalks can be made into a delicious salad once cooked. Cauliflower leaves can be cooked into a tender cabbage like dish and it has almost the same taste except with the cauliflower undertones. Fruit pits are crushed and used as flavorings in puddings and ice creams. Discarded celery stalks are used to make a pungent celery salt while other roots and leaves can create entirely new dishes. Using entire veggies and fruits are nothing new. There are century old recipes for pickled green tomatoes and watermelon rinds. After all early American cooks used everything thanks to bumper crops and a need to satisfy hungry families.

Don' tthrow away anything from your produce. Those stalks and leaves can create some tasty and new dishes. Save anything and everything before you throw them out.If not you may be missing out on a valuable ingredient,