Waste less food and save more money with the root to stem cooking method
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Growing trend to eat everything from root to stem
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Here’s how to waste not, want not and eat healthfully — from stem to root. 1 TAKE (AND MAKE) STOCK There isn’t a rule or special recipe required to make great vegetable stock. Eat down the leek. Actually, the tougher parts of veggies like leeks, asparagus, and broccoli are good for gut bacteria. As a general rule, eat a little further down the stalks and stems.
Fully utilizing our fresh produce is referred to as cooking or eating in a stem-to-root fashion. It’s not a new concept. Our ancestors saved peels and skins to simmer in stock and served greens as side dishes.
But in recent years, our time-crunched culture sometimes opts for convenience regardless of waste. But when only using part of the vegetables in a dish, food is wasted and opportunities to add flavor and nutrition areÂ missed.Â Many times there are more nutrients contained in the skin/peel of a vegetable than in the vegetable itself! (Check out all the stem-to-root. When prepping our homegrown vegetables, most folks trim their produce removing the leaves, greens and skins. In some cases, that is a whole lot of waste.
Using the whole plant can practically double your harvest. The practice of using every part of a plant is called stem to root gardening and results in gardening without waste. All vegetables are good to eat, but many parts of those vegetable plants may be even better.
Stem to Root Harvesting Eating all parts of a plant is a common practice in Asia and Africa, and it’s called harvesting “stem to root.”. Root to stem eating is the perfect way to stretch your food budget and cut food waste. You may not realize that you’re throwing away some tasty and healthy food! From the greens on your turnips to the seeds of your melons, there are some terrific ways to make the most of all that great produce.
Here are more than 40 ideas for eating root to stem!Go “Stem-To-Root” Instead of throwing away the unused parts of your food, find a way to incorporate them into other dishes. For example, use the stalks and skins of fruits and vegetables to create a new side or puree for a dish. You can also use leftover meat and bones to create a delicious soup broth or gravy. The idea of utilizing secondary edible parts of plants and veggies is a common practice in Africa and Asia; food waste is much higher in Europe and North America.
This practice is referred to as “stem to root” and has actually been a Western philosophy, but not recently. Start a stockpile of vegetable castaways to use in a homemade vegetable broth. “Cauliflower or broccoli stems usually get thrown out, but I freeze them and make a sauce later,” says Spike Mendelsohn, D.C., restaurateur and chef.Just sauté some onion and garlic in olive oil, add the stems, and cook them down.
List of related literature:
|from Postharvest Technology of Fruits and Vegetables: General concepts and principles|
|from Solid Waste Technology and Management|
|from Phytoremediation Potential of Bioenergy Plants|
|from Climate-Smart Food|
|from Compendium of the Microbiological Spoilage of Foods and Beverages|
|from Sustainable Waste Management Challenges in Developing Countries|
|from Bioenergy: Biomass to Biofuels|
|from Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma and Fuels|
|from Smart Plant Factory: The Next Generation Indoor Vertical Farms|
|from Basic Biotechnology|