Head-to-tail eating has been all the rage for a few years now. Chefs such as Fergus Henderson of St. John in London and his compatriot Hugh Fearnsley Whittingstall brought this concept — eating the entire animal, head to tail, so that nothing is wasted — back into style. American chefs are also exploring this sustainable approach to cooking meat. Preparing and enjoying food this way makes sense for many reasons: less waste, more nutrients, more mindful use of resources and a greater connection with our ingredients.
I think we should be bringing this idea to the vegetable world. Why throw away the skins, or the green tops of the beautiful vegetables we find at the farmers’ market, not to mention the vegetables we have nurtured in the garden? I’m not saying we should be eating banana peels, but I am offering up three ways to use more of the whole vegetable. Read more