By Kathryn McLean
You may have heard about “nose to tail,” but are you wasting vegetables? Nose to tail refers to using an entire animal that’s being slaughtered for meat. Organs like liver for eating on their own, bones for broth, scraps and blood for sausage.
The idea is to not simply cut steaks and ribs, chicken breasts and wings, but to make use of the entire animal if it is going to be raised for meat. Nothing gets wasted, and it’s meant to show a greater respect for an animal that was raised to be eaten.
But what about vegetables? Most vegetables have parts that can be eaten, but are often tossed out. Consider carrots. We usually peel them before using, but they don’t have tough, inedible skins. A good scrub to remove dirt is all they truly need. Peeling is an optional step.
And did you know the tops are edible, too? Carrot tops, the leafy greens that grow above ground, can be used in pesto, sauces and salads.
The best way to clean the tops is to cut them off and place them in a large bowl of cold water. Switch them gently to loosen any dirt. Let them float in the water for a few seconds before lifting them out onto a clean kitchen towel or into a salad spinner.
Then chop them and use them to make pesto or a herb-like dressing, add them to a mixed raw salad, or include them in a soup where you’d normally add herbs.
Start by adding a small amount to see if your family likes it. Maybe use half carrot tops and half basil when you make pesto. Once you decide how much you like the taste, you can adjust it the next time.
There are lots of vegetables that we commonly waste. Take a look at this list and see if you can put more of your fresh produce to good use:
Broccoli and cauliflower: Peel and chop the stems, then cook the pieces alongside the florets. Broccoli or cauliflower stalks can be chopped and cooked with an onion as the base for a puréed soup.
Parsley, cilantro and other leafy herbs: The stems have a tougher texture than the delicate leaves but a similar taste, so go ahead and use the stems, too.
Celery leaves: The leaves on celery stalks are delicious. They’re a milder, lettuce-like leaf with celery flavour.
Spinach, kale, chard: The stems are flavourful, but tougher. Don’t add kale stems to your salad, but include them (leaves removed and chopped, stems chopped separately) to a sautéed, stir-fried or simmered dish.
Fennel: If you’ve only been using the bulb, you’re missing out! The stem-shaped green pieces of fennel taste stronger than the light -coloured bulb, and they are crisp like celery. Be sure to chop the stems and include them when cooking fennel, or enjoy them raw. Use the leafy fronds that look like dill as well.
Beet greens: Thoroughly wash, then sautée the leafy tops and stems. Use them as you would other leafy greens.
Mushroom stems: Most can be eaten. Only toss the tough, woody stems on larger mushrooms.
Potatoes and sweet potatoes: Scrub and then cook and eat them with their skins on.
Butternut squash: It can be scrubbed, then chopped into pieces (skin included, seeds discarded) and made into soup. Or roast large pieces of the clean squash with oil, and eat the skin.