Sometimes the answer to the perpetual question of what’s for dinner? comes not from a recipe or a shopping list, but from the fruits and veggies languishing in your produce drawer. By embracing the idea of cooking what’s often called “root-to-shoot” – or getting experimental with the stems, roots, cores, peels, and imperfect parts that might end up in the compost, we can reduce food waste and mitigate climate change. Turning a produce-drawer clean-out into a meal when provisions are running thin is a kind of tame, hyper-local version of dumpster diving.
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