Tuesday, August 16, 2011

Beyond Brookline: Stem to Root

A recent article in the New York Times, " ," described a modern take on the old adage waste not, want not: stem-to-root cooking.  Many cooks, both in professional settings and at home, are reviving or developing techniques for using edible parts of plants that are all too often discarded like cauliflower and broccoli leaves, pickled watermelon rind and toasted watermelon seeds, pickled nasturtium seed pods as a substitute for capers, onion tops and citrus peel.  The article has a short list of tips for how to use unfamiliar items and links to several farm and cooking sites including a website maintained by "Ronna Welsh, a cooking teacher in Park Slope, Brooklyn, who chronicles her adventures with chard stems and watermelon rinds on her Web site Purple Kale Kitchenworks, in a column called ' .'"