Eat every part.
They were selling cauliflower greens at the market last week. Yes, the leaves normally trimmed and tossed from around the cauliflower head were piled high into baskets and sold for the slightly posh price of a fancy spring mix. My first reaction was to think this was some kind of money grab or that they were desperate for something to sell in the shoulder season between stodgy winter roots and lush spring greens. But then it occurred to me how perfect this was. Really why wouldn't you eat every part? I tasted one. It was surprisingly sweet and mild. I decided to try a handful, but more importantly I decided to stop composting so many edible vegetable parts!
Just like our singular fixation on the chicken breast despite the many, many other delicious bits and pieces (each with their own variety of nutrients too), we tend to forget that if we can eat part of a plant, it's pretty safe to assume the rest of it is edible too. So instead of paying extra for cauliflower leaves as if they were some kind of extravagant delicacy, buy a whole leafy head and save the trimmings for your salad or stir fry.
Other examples are beet greens. I almost always buy a bunch instead of bulk beets when they are available. It's like getting a free bunch of Swiss chard or kale and they are delicious. Fennel bulb has frondy tops that can be used as an herb - it has a licorice-y sweet flavor that is so nice with lemon or orange. Even the green tops from radishes and turnips are tasty. Each has its own unique flavor. I was looking at a pretty limited veggie drawer one day and my chickpea curry wasn't calling for turnips. I snipped off one of the turnip leaves and tasted it. It was mildly peppery and sweet. I chopped it up and threw it. Why not?
Experiment, use your senses and get creative. Don't let your preconceived notions about what WE eat limit you. It's another great way to stretch your dollar, expand your palate and your plate.
No comments:
Post a Comment