Eating Nose to Tail


 
In the spirit of embracing what's left of summer the next few posts will be about vegetables from my local farmers market.

For the last few months I've been concentrating on the meat aspects of eating nose to tail, but the practice of not wasting anything edible can easily and yummily be applied to a wide variety of vegetables as well.  I've tried to keep this project about how delicious nose to tail eating can be, but minimizing waste when it comes to the food you consume is a great way eat in a responsible (and still tasty) way.

This week I will be focusing on root vegetables.  More specifically beets, radishes and turnips.  I will be eating all of the vegetable from root to leaf, and usually get two remarkably different dishes out of each veggie. 
Picture
Fresh from the market.
I'm looking forward to the next few veggie posts, but for those of you here for the meat things will be heading back in that direction shortly.
 


Comments

CJB
09/09/2009 08:35

YAY! Finally some posts that don't make me want to scream in terror! lol

If you need recipes for anything I'm a library when it comes to veggies :-)

BTW, have you seen Earthlings? It's free on google videos.

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Sydney
09/09/2009 08:45

Thanks for the offer! Do you have any idea of what to do with turnip greens? I bought these beautiful salad turnips with nice leafy tops. I know turnip greens are edible, I'm just not sure what to do with them :)

I haven't seen Earthlings, but I'll definitely take a look.

Reply
09/10/2009 01:27

Turnip greens can be boiled, but my favorite way to cook all bitter greens is a simple braise in either homemade stock or white wine. Saute some onions, garlic, salt, and pepper, throw in the greens with a little liquid (if you use stock, add a tablespoon or so of red wine vinegar) and cook just until the greens are wilted and the liquid has evaporated. This works for beet greens, escarole and all its relatives, mustard greens, dandelion greens, and chard. I like when the greens maintain their distinctive flavor, which this particular technique allows. Check out my use of it with mustard greens:
http://headcheeseandjellybeans.wordpress.com/2009/09/10/liver-and-onions/

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Sydney
09/10/2009 08:09

Sounds good, I'll have to try them like that :)

Reply
08/17/2013 02:47

When I saw the name of your site ‘eating nose to tail’, I though it shares only non-veg. I am glad to find an ‘eating root to leaf’ post also in it. Since you are changing the course to veg items, good luck to you in it . Keep sharing.

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