By Regina Schrambling, Epicurious.com
Despite all the depressing confirmations of how the Murdochs make their media sausage, I still can't bring myself to cancel our subscription to the Wall Street Journal. Today the rationale is a good story on how chefs use every bit of not just the pigs and cows they buy but also the produce they spring for.
Two summers ago I wrote about making pesto from radish greens, but these guys (only guys were interviewed) are taking the idea even further. One makes pesto from carrot tops, another recycles wilted lettuces in a clam dish, while others use beet greens in gratins or pierogi or malfatti (rough gnocchi). Another actually executes an idea that occurs to me every corn season: use the stripped cobs to make sweet vegetable stock.
See also: Our Ultimate Grilling and Barbecue Guide
This time of year vegetables are so lush it's too tempting to take what you need and trash the rest. But clearly there is more to be done to get your dollars' worth. I buy carrots mostly in months with an R because they're such a meal-saver when the market has gone brown. This morning I was almost tempted to bring home a $2 bunch and double my investment.
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Photo: CN Digital Studio