All too often at the farmers market or grocery store, guests will ask for vegetable tops to be taken off, explaining that they won't use them. And recipes often call for produce to be peeled, which means those peeled are discarded. Don't let that be you! Local author Lindsay-Jean Hard shares recipes that put both tops and peels to good use from her IACP Award-nominated cookbook, Cooking with Scraps, and former Food52 column of the same name.
The leafy tops of vegetables (like beets, carrots, fennel, leeks, radishes, and turnips) are all very useful, as are the top layers (aka peels) of many types of produce (like apples, pineapples, melons, and potatoes), but more importantly, they're delicious, too. Together we'll learn just how versatile these ingredients can be and make a selection of recipes that highlight these underutilized produce parts. You'll make Carrot Top Pesto Tartlets, Potato Peel Focaccia, and Red Lentil Soup with Beet Greens, and Lindsay-Jean will demo Apple Peel Tea.