Maximize Your Farm Share

Before you throw out those carrot tops, broccoli stems, and radish leaves, we have some news for you. The parts of vegetables that most of us throw out are often edible, nutritious, and delicious. So wait! We can lessen our total food waste, save money, and make creative meals by using the whole vegetable. Here are some ideas on how to maximize your farm share by using root-to-stalk cooking

  • Onion Skins 

Onion skins are perfect for making stock or broth. Let onion skins soak in water heated medium to high and it will turn a deep amber color demonstrating delicious concentrated flavorful vegetable stock. Feel free to add some carrots and celery to deepen your broth’s flavor. Onion skins are the perfect addition to the base of soups, stews, and sauces. 

  • Corn Cobs 

After cutting corn off the cob, submerge the cobs in simmering water and wait until the water tastes sweet. This creates a milky broth that is the ideal base for corn chowder and other soups. 

  • Broccoli and Cauliflower Stems 

Make a healthy alternative to mashed potatoes with broccoli and/or cauliflower stems. Slice the stalks, peel the tougher skin back, then stir fry or cook the stems in boiling water with garlic. Next, mash for a delicious challenger to traditional mashed potatoes. 

  • Radish, Turnip, and Beet Greens 

By focusing only on the roots of these vegetables, we miss opportunity with their greens. Radish, turnip, and beet greens are similar to spinach and can be treated the same; saute each in olive oil and garlic and enjoy. 

  • Potato Skins 

Potato skins don’t belong in the trash. Clean the potato well and remove any blemishes. Fry the shavings in a hot skillet with olive oil until crackly, then season with salt. Savor this salty snack and hashbrown alternative of potato skins. 

Recipes and recommendations adapted from Morsel by Plated


Corbin Hill Food Project