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.
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.
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.
RSS Feed
