Welcome back! We hope you all have had an enjoyable winter break and that you are ready for another great semester with the SSC.
When you think of sustainable eating, what do you think of? You probably think of words like locally sourced, organic, sustainable agriculture, and maybe even composting scraps. What about eating as much of the fruit or vegetable as you can? I know I had never thought about this before. What if there was a way that you could eat parts of your produce that are thought of as “throw-away” pieces. Think: leaves of the broccoli plant, corn cobs and the rinds of watermelons. Who knew?
Here is a list of how you can eat those uncommon parts of fruits and vegetables:
CARROT, CELERY AND FENNEL LEAVES Mix small amounts, finely chopped, with parsley as a garnish or in salsa verde: all are in the Umbelliferae family of plants. Taste for bitterness when deciding how much to use.
CHARD OR COLLARD RIBS Simmer the thick stalks in white wine and water with a scrap of lemon peel until tender, then drain and dress with olive oil and coarse salt. Or bake them with cream, stock or both, under a blanket of cheese and buttery crumbs, for agratin.
CITRUS PEEL Organic thin-skinned peels of tangerines or satsumas can be oven-dried at 200 degrees, then stored to season stews or tomato sauces.
CORN COBS Once the kernels are cut off, simmer the stripped cobs with onions and carrots for a simple stock. Or add them to the broth for corn or clam chowder.
MELON RINDS Cut off the hard outer peels and use crunchy rinds in place of cucumber in salads and cold soups.
PEACH LEAVES Steep in red wine, sugar and Cognac to make a summery peach-bomb aperitif. (According to David Lebovitz’s recipe, the French serve it on ice.)
POTATO PEELS Deep-fry large pieces of peel in 350-degree oil and sprinkle with salt and paprika. This works best with starchy potatoes like russets.
YOUNG ONION TOPS Wash well, coarsely chop and cook briefly in creamy soups or stews, or mix into hot mashed potatoes.
TOMATO LEAVES AND STEMS Steep for 10 minutes in hot soup or tomato sauces to add a pungent garden-scented depth of tomato flavor. Discard leaves after steeping.
TOMATO SCRAPS Place in a sieve set over a bowl, salt well and collect the pale red juices for use in gazpacho, Bloody Marys or risotto.
TURNIP, CAULIFLOWER OR RADISH LEAVES Braise in the same way as (or along with) collards, chards, mustard greens or kale.
WATERMELON SEEDS Roast and salt like pumpkinseeds.
What do you think? Ready to try some out?
Click here to read the New York Times article.