As people move more towards growing their own food, or buying it from farmer’s markets, I notice a question that keeps coming up: Do I throw away the [insert other part of plant] or can I eat them? Many times the answer is yes. Always research first though, always.
- Yes you can eat the leaves on carrots (although they can be bitter. Buying organic carrots will reduce the bitterness though)
- Same thing with cauliflower and broccoli.
- Squash. Pumpkin.
- Artichokes (well, kind of).
- Fennel stalks.
There’s a lot more. Like I said, when it doubt, just research it!
If I get a big batch of beautiful veggies that are ornately adorned I hate to hack it apart. And out of this compassion comes my advice for today.
The last time we got a beautiful bunch of beets (try saying that five times fast!) I managed to keep everyone out of the compost bin by sauteing the greens with garlic and just a splash of vinegar. I’ve read that the greens are high in sodium so no additional salt is necessary.
The best part about this, other than the taste? Beet greens are a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc; a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Now that’s what I call getting the most bang for your buck!