This year, the growth of beets was slow, so I bought a lot from my local. Farmers market. I was taken aback when the seller cut off the vegetable leaves and handed me a sad bag with leafless roots and then tried to throw it away.
“Wait! Take that,” I blurt out, but I catch him just before he hits the trash can and explain that it’s edible. Of course he knew, but said most customers didn’t want them.
Normally it would be discarded, or at most, added to compost. Don’t waste it, don’t want it!
Zipper bag containing “scrap”
When you roast beets, homegrown or not, sauté the vegetable with olive oil, salt, pepper, and garlic for a delicious and nutritious second side dish made from the same plant.
Similarly, I have a gallon size zipper top Freezer “scrap” bag Add the (washed) carrot sprouts and skins, onion skins, celery leaves, and parsley stalks. Once the bag is full, transfer the contents to a pot of chicken and water, simmer for several hours, then strain to create a flavorful and nutritious soup base or soup.
Young zucchini leaves are also edible. It’s okay to take a few pieces from each plant (cut them at the base of the stem), but be careful not to take too many, as they are needed to generate energy for the growing crop. Scrape the surface of each leaf with a sharp knife to remove any bristles, then wash, slice, and sauté along with the peeled and chopped stems. Mature leaves are too thick and spiny for this treatment, but can be used to flavor soups and stews and are removed before eating.
You can also stuff zucchini leaves with rice and Mediterranean seasonings instead of grape leaves. Add minced meat if you like.
figs, flowers, watermelon
Fig leaves make a delicious tea-like drink. Harvest at the end of the season, just before they turn yellow. Rinse, pat dry, and place in a food dehydrator, air fryer, or oven set at 200 degrees Fahrenheit for several hours until crispy. Crush it and store it in a glass bottle.
Soak 1 heaped tablespoon in boiling water for 10 minutes and strain. You’ll definitely swear you’re drinking a sweet coconut and vanilla infusion.
Also, if you grow untreated nasturtiums, pansies, violets, roses, or borage, upgrade your drinks with flower ice cubes. Add one flower to each section of the ice cube tray and fill with water before freezing.
Can also be used to decorate salads edible flowers (Nasturtiums have a peppery flavor, and borage is reminiscent of cucumbers) or use them to garnish desserts.
Do not throw away the watermelon rind. You can also pickle it. Slice and boil for 5 minutes, drain and set aside. Once cool, add to a jar with a boiling (but cooled) solution of water, cider or white vinegar, kosher salt, sugar, and allspice (or pickling spice for a tasty snack). It can be eaten within a few hours and can be stored in the refrigerator for several weeks.
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Jessica Damiano writes a weekly gardening column for The Associated Press and publishes the award-winning Weekly Dirt Newsletter. You can sign up here Get weekly gardening tips and advice.
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For more AP Gardening stories, visit: https://apnews.com/hub/gardening.
